How to Brew Tea Gongfu Style  

Indeed you could. Though with my setup, I've gotten into the habit of using a Fairness cup + a smaller tea cup, even when drinking alone

@@teaangleme too, i use a fairness cup everyday for my tea lol

@@luismonroyRealtor There's just something about drinking tea out of smaller cups that makes it feel more...refined 😄

still useful, if your gaiwan is larger than your cup

It is useful because when you brew tea and pour to fairness cup, you stop flavour extraction and overbrewing in gaiwan/pot. If you have a cup bigger than Taiwan so you can poor all immediately, then it's possible to throw away extra step. But otherwise it's essential)

Thank you 🙏

You're welcome!

If you say so

Quality leaves and quick steeps allow tea to be brewed multiple times, even with certain types of black tea

@@teaangle i'd say if you find a good vendor all high quality black teas can be used for gong fu brewing. But black tea just isn't for everyone. Including myself

@@joseph_soseph9611 Indeed. Everyone will have their own preferences when it comes to tea. And with the variety that's out there, there's bound to be a tea type for everyone

Black teas take minutes because it's western brewing. One must use less leaf in more water, for a longer amount of time. Gong Fu brewing has much leaf, little water, shorter times. Both have their pros and cons, so you should try both for every newly purchased Tea and remember which style you like the most for which tea. If you like the taste, you are doing it right, even if others do it differently.

👍

Nice

Embarrasing

@famous5693 That's unhealthy long term, and no one asked!

Leave the guy be. Indian chai is totally legit. All tea doesn't have to be exactly like gong fu tea to still be good.

Sure do. Depending on how much leaves you use though, you might get a pretty powerful brew. I often say brewing tea gongfu style, whether it's pu'erh or any other tea isn't better or worse than brewing long steeps in a teapot. It's just a different way of appreciating and drinking tea 😊

Don't know too much about Matcha since that's Japanese tea, but I'd suspect it'd be one from Uji

There are a few reasons - sometimes there's tea dust stuck to the leaves, so the first rinse is to clean the leaves to allow for better subsequent infusions. Another reason is to soften the leaves and have them start to unfurl, which results in a more balanced and full flavoured infusion. This particularly applies to ball-rolled teas such as Tie Guan Yin Oolong and tightly compressed teas like pu'erh

Also it gives you something to feed your tea pets

Certainly can. This method works for any tea type as long as the leaves are good quality and full leaves. Technically you could still do it if the leaves are crushed or finer but you'll probably lose a lot of the nuances that you get with full leaves

@@teaangle thank you so much!

You can do this with darjeeling, you can do this with all sorti of White and with Yellow teas as well, you can even Use the shiboridashi style of tea brewing with green darjeeling or with yulu tea also known as chinese gyokuro

I do the traditional method in the day time. And during the night time, I have used loose herbal tisanes. Yes, it’s not traditional, but I love and enjoy gong fu cha style brewing so I do it anyway in the evening to help relax me haha 😊🙏

Yep, provided it's good tea and the infusions are fairly quick. That being said, green tea does benefit from being brewed at lower temperatures

Most teas besides greens, yellows, fresh whites, and sometimes greener oolongs

Actually, I find gaiwans to be quite easy and convenient to travel around with because they can pack down quite compactly, you can fit the tea cups inside the gaiwan, whereas I can't really do that with teapots. It depends on your overall setup really

Yep, it's the same temp just a slightly quicker steep time

@@teaangle thank you ☺️

It all depends on what type of oolong you're after. There are many different types of oolong teas out there, it's hard to suggest one without knowing what kind of flavours you're looking for

Da Hong Pao, you csn get the fragmented leaves for a LOT cheaper. Lot of times the whole leaf gets the high price as the aesthetic look gets high price. I would recommend that. Just my thoughts. Bana Tea, google that and fragmented leaves. You can buy 100g for $20. Its my little secret.

@@chadczternastek I recently got some Da Hong Pao and I’m really enjoying it. Thanks for the suggestion!

To be honest, I've never brewed tea in a French press before. That being said, I assume it's pretty similar to brewing in a teapot, in which case, it's not a matter of better or worse, just different. This method is a different experience and one that works particularly well if you have higher grade, pure tea leaves

@@teaangleYeh the French press is pretty much like using a teapot. I’ve used it to brew Oolong and green tea’s with solid results.

OK

I think as far as Chinese teas go, green teas are a good start as they contain higher amounts of l-theanine, which is an amino acid in tea that helps relieve stress. Otherwise, I'd also try a ripe pu'erh, a fermented tea which for me, has a very calming and relaxing effect and lower levels of caffeine

@@teaangle alright thank you I just got some Tie Guan Yin tea and so far I like it I’m looking to try different kinds of Chinese teas now

Very much so. You'd be missing out of a whole world experiences if you ignored tea because of that

I think the other reason is to warm and cleanse the pitcher (fairness cup) and the serving cups. I believe this is done out of respect for guests to ensure that the tea ware is clean and so the temperature of the tea does not drop when it hits a cold/cool cup.

@@angeljoy4166 Indeed. You could warm and cleanse the teaware with hot water but we do also like to do it with the tea rinse when we're serving tea to others

My friend calls it awakening the tea. I only drink puerh (nothing fancy..I buy the cheaper options) and I have to do it. First steep the leaves don't give much at all. So I do what you did in this video. Always boiling hot for sure.

@@RunninUpThatHillh It really makes a difference, especially with pu'erh that's been pressed into cakes. That first rinse helps to loosen up the leaves for better infusions later on

In this video, it was a Brewrista Gooseneck Kettle. Currently though, I'm using the Cocinare Flow Gooseneck Kettle

@@teaangle thank you!!

It depends on the tea. For some Black teas and Pu'erh teas - yes

Which is rolling boil water yes? I have my water as hot as it'll go.

A good sign that it's time to stop...or take a break before the next session 😆

Or, if you are experienced, just continue and get ready for at least an hour of thinking without any motion on your couch 😂

@@patrikkis3584 In other words, pure bliss 😆

Tea drunk is a real thing? Like literally feeling drunk off tea? I’ve heard this said before but always thought it was just something you say when you drink too much of something like “I’m chocolate wasted” lol

@@luismonroyRealtor It's not the same as being drunk drunk but, there is something to being tea drunk. Everyone experiences it a little differently but I'd say it's like a feeling of calm alertness, with a touch of euphoria

If you have the right setup, brewing tea this way can be quicker and easier :p

Not on purpose if you're brewing gongfu style. Because of the leaf to water ratio, with most tea types, if you brewed it for a full minute, you'd have a tea that'd blow your head off. Then again, if that's what you're looking for, by all means...

@@teaangle I mean, I have access to very high-quality tea where I live in Europe and I've been brewing Oolong and Ceilon tea for 2 minutes for the past 25 years and I've never had any problem like you mentioned blowing my head off.

@@intothedragon There's no issue with brewing teas for a few minutes. But when talking specifically about brewing tea gong fu style, the process is to use a greater leaf to water ratio (e.g. 6-8g per 100ml water) and quick steeps over multiple infusions. The purpose here is to highlight and appreciate the different layers of flavours that come out with each quick steep. Not better or worse. Just different