How to brew Gongfu style: the best way to make tea 

I have zero clue why this popped up, since I have nothing to do with tea, but I actually was thinking about getting into it this year. YT algorithm reading my mind. You seem very knowledgeable, I'll surely check back with this channel again :)

The production quality!!! Beautiful. Shortest time I've ever seen him brew a cup on video. lol

For me, the third, fourth, and fifth brews always taste best.

Nice one William!

„We are in a decent house here and we have decent tee“ 😂👍

Many thanks for the video, William! Good to see you put your new equipment at use. Image quality and editing is excellent! Mihai

Thanks a lot for this lovley video, William! I´d like your way as you explain it and also I find new little things for my next Gong Fu session. Looking forward to see more video´s.

Thank you for the video… basic quality brewing. I value functional elegance through simplicity, some of my favorite sessions are with a smaller gaiwan and a cup I know holds the contents of my small gaiwan. Three simple tools a kettle, a gaiwan and a cup can produce excellence. This video is a good reminder and will be an excellent video to share with folks interested in trying Gongfu brewing & good tea.

Based on my experiments with brewing techniques, I find that one gets a slightly better brew if one minimizes stirring/moving the tea when pouring water over it. So I like pouring water much slower and at the sides of the gaiwan to let the water flow down gently. Note that this is for young dry stored pu-erh only, I find no significant (or even slight improvements) changes to other tea, especially for aromatic/high fragrance teas which are best dowsed in boiling water.

This is art This is meditation And great information Thank you! 谢谢

This is an excellent video,I appreciate your knowledge,as I am still learning.

Great video William! Even though I Gong Fu sheng daily, I always learn something new or have something to think about from videos like this. I have a sample of the 2021 Miyun on the way - exciting stuff!

A wonderful video. Nice new equipment! Both the teaware and the new (I think) production equipment. I have never heard anyone else give your steep time advice, but it is exactly what I've learned to do instinctively (most gong fu guides simply say to add 5-10 seconds with each brew). I love your original Chinese proverb, "But we're in a decent house, and we have decent tea." Although the proverb version would probably sound something like this: It is not a decent house, unless there is decent tea.😅

Very informative and relaxing video. I like the water tool too. 💧

Excellent video with much great and mindful insight Sir. Many will benefit greatly by your mastery of Gongfu ceremony. Thank you

Nice video. I love your white tea nice aroma, but Ao Ne Me.....the best Cha qi...Looking forward to get the 2021...I got the 2019 and it's great!

Thank you for teaching me to brew a much tastier cup of black tea (with the other video). Here you mention, that you would brew green tea in a glass, showing a video of a western style brewing method (a lot of water, less leaf). So it's the way to go with green tea? Like 1 gram of tea leaf to 300ml water, 2-3min?

Amazing video, William. Production quality through the roof! Yellow tea is the forgotten category - not good gong fu or in glass haha just kidding. This video will also come in handy to introduce people to gong fu tea with the ambassador program! I look forward for this video series but I hope you don't stop making your more in depth philosophical videos that you've no script and just talk for a long time haha those are very enjoyable too! Thank you again and see you next time.

Do you like your idea of multiple washes/rises for older cakes? At what age do you consider them older?

Just started following your channel and learning a ton! What are your thoughts on small silver teapots for Gongfu brewing vs clay teapots for pu-ehr teas? Thanks.

I recently found your RU-vid channel and enjoy your style. Thank you for the videos. I notice you have a special water basin that you scooped water from to refill the water pot. Where did you purchase this water container and what material is it made from? Thank you in advance. Also, do you use charcoal filter in your water basin?

Very nice explanation, for both complete begginers and a little experienced enthusiasts. However, you explained the topic for Pu-Erh tea, black, oolong, green and white, but what about Yellow tea, like Huang Ya?

Interesting brewing parameters. I will try them. Usually, I build stronger and longer brews with each infusion until the leaves about give up by the 7th-9th. That's a great kettle! Where did you get it? Great table too.

Very nice and understandable video! Personally, I would rename the video to How to brew sheng pu-erh tea Gongfu style. Because if a beginner followed your video with for example some chinese black tea, the long rinse would be a huge waste and the suggested brewing times wouldn't work either... But again, good work with this video :)

Any reason why green tea is treated different? Is it level of fermentation + compacted roll?

Nice. Do you know how Jin Jun Mei tea is made?

Very intetesting parameters. I need to try them out right after i finish my current session :D. Why do you rinse that long? Isnt it "wasteful"?

I brew farmer style: take glass, put in leaves, add hot water.

You mentioned how much tea you use, but I think you forgot to add how big is the gaiwan is. I'll be looking forward to the leaf judging video, I was just wondering recently about why some shengs look yellowish on the photo, while most others are white and green, if it's just white balance adjustment, or can it actually say something about the tea. Also would be interesting to see a similar novice-friendly video on brewing green tea, since you said it requires some change in technique. I also found it hard to brew green tea in gaiwan, it either ends up either slightly watery or a bit too bitter, like an overbrewed sheng.

I’m curious. Do you feel that the heat source used to boil your water (I.e. electric vs flame) effects the taste of the tea? I recently bought a nice variable temperature kettle for convenience. However, I noticed that my tea consistently tastes better when brewed with water heated over the stove in my kitchen. I can’t think of anything else that this can be attributed to other than the heat source, since all other parameters are the same. I would appreciate your thoughts on this. Thanks

30 seconds rinse? never tried that before! is this also for ripe pu er?

Is this a 100 ml Gaiwan?

I drink about 7g of your tea per 100ml. Would you say I am brewing it too strongly?

Please don't brush your teeth before drinking tea. You would want to brush your teeth after to remove the acidity