I'm sure I speak for most people here, but I'm highly interested in hearing the recording with the tea master about watching the tea color settling and the processing!
loving all of these videos, thank you! I find that with this bowl method, even when i preheat the bowl and use boiling water, by the time a few minutes has passed and the leaves are fully open, the low temp of the brew doesn't fully extract the tea. I'm left with fairly weakly brewed tea, which is hard to evaluate. it works well for green tea, but much less so for these tightly rolled oolongs. is there something i could be doing better?
The low temp after a few minutes in a bowl is definitely a downside to bowl method, but we still find it very useful. After 10-20 minutes in the bowl a lot of flaws will show up, even though temp is not that high. You can also add more hot water half way through.
Thank you for doing this there is so much to learn in this video. I am really new to tea and have one question when doing this. What temperature water are you using here? When doing this with different teas do you adjust the temperature to each kind of tea? or is that part of this process try brewing this way with different temperatures to get different taste? Thank you.
All the way, boiling hot water. The point is not to make the tea taste good but, in a certain way, make it taste as bad as possible. After 20 minutes in boiling water, any flaws will appear. Useful for evaluating tea!
I'm sure I speak for most people here, but I'm highly interested in hearing the recording with the tea master about watching the tea color settling and the processing!
Definitely, thanks for saying so. We have been meaning to get to work on that.
loving all of these videos, thank you! I find that with this bowl method, even when i preheat the bowl and use boiling water, by the time a few minutes has passed and the leaves are fully open, the low temp of the brew doesn't fully extract the tea. I'm left with fairly weakly brewed tea, which is hard to evaluate. it works well for green tea, but much less so for these tightly rolled oolongs. is there something i could be doing better?
The low temp after a few minutes in a bowl is definitely a downside to bowl method, but we still find it very useful. After 10-20 minutes in the bowl a lot of flaws will show up, even though temp is not that high. You can also add more hot water half way through.
Thank you for doing this there is so much to learn in this video. I am really new to tea and have one question when doing this. What temperature water are you using here? When doing this with different teas do you adjust the temperature to each kind of tea? or is that part of this process try brewing this way with different temperatures to get different taste? Thank you.
Floating Leaves did another video/podcast on water temperature you might find helpful - th-cam.com/video/esN9s-YpRAM/w-d-xo.htmlsi=VfuwwU0I1cENQFvv
All the way, boiling hot water. The point is not to make the tea taste good but, in a certain way, make it taste as bad as possible. After 20 minutes in boiling water, any flaws will appear. Useful for evaluating tea!
I know that this is off topic but, where can I get the kungfu monk tea pet?