How to brew Pu’er in gaiwan and Yixing teapots 

I think you complement each other quite well in this format - and your conclusions regarding gaiwan/teapot are similar to my thoughts:Gaiwan gives you more of the volatile aromas,more high notes and more control.Teapot is all about texture and mouthfeel. I enjoyed this,thank you

Thank you! Very nice video and helpful! :)

Thank you,my friends,I learned very much from this video!

Great video with lots of information.

Guys, you are the best :D I used the chinese method several times. The first it was when I was brewing young Jingmai GuShu Sheng (well, the tea was pressed in 2013 and I drank it in 2018). I was talking with my friend from who I bought the tea, that it seems to be quite weak sheng, because of its taste. He was like: "Well, I think the opposite, it is strong because of how many brews you can get of it. Try like 7,2 grams in 100ml gaiwan and make brews no longer than 10 or 15 sec." I was surprised when I tried it this way. Naturally the flavor was stronger, it was still almost no bitter (because of the short brewing times) and I was ending with 26th infusion. After this I bought the whole 200g cake. First several infusions I made only 5 sec, then, from the 5th to about 10th infisions I brewed each for 10 sec, then up to 15th it was 15 sec, followed by 20sec and 30sec further on. The last two was like 60 sec and 120 sec. The tea had still flavour, it could give at least two infusions, but the brewing times would have to be prolonged - like 3 - 5 minutes. So I recommend trying this method with teas that would seem to you like weak. Naturally it can be applied also to Fenghuang Dan Cong teas. As my taste changes during the year, sometimes I found some of my dancongs not strong enough. I need that bite, I want to feel the strenght of the tea, so Chaozhou style is helpful then. It is quite similar.

I just have gaiwan that easily holds 2-5 grams depending on a tea and is around 100-120ml. Easy to use, easy to clean. However mostly for Japanese tea, longer infusion time, more tea, or if I feel like, or if tea demands it I have 300ml kyusu. Both cover absolutely all my needs.

Maybe I missed it in the video, but what temp is your kettle holding at?

Really helpful perspectives, thanks! What led you away from the Chinese method? What aspects of the lower leaf ratio and longer brew times do you prefer?

I wonder how it would be to combine the two “yixing clay gaiwan” what would the taste and brewing be like then?

13:15 this really puts me off :( so many puerh lovers talk about this "hair, fingernails, etc. in the tea" like it is something that is tolerable. I don't think I could continue drinking after that...

I'm confused by Sigi's comment around minute 17, that he brews for longer in Yixing than gaiwan, because Yixing has higher heat retention. Doesn't higher heat retention mean a higher average brewing temperature, and doesn't that imply shorter steeping times ? To me, it makes more sense that if the average temperature is lower (in gaiwan), you should increase steeping time to compensate for that. Unless the goal is to obtain a higher extraction/stronger tea, which Sigi seems to like. But in that case, shouldn't he extend gaiwan times even longer to compensate for lower heat retention ?

Pu'er was never tradionally brewed in Yixing. Also i prefer my czech Wood fired pot. much better taste