How to Brew Black Tea in Classic Teapots, Gaiwan, and Yixing Teapots
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- เผยแพร่เมื่อ 11 ต.ค. 2024
- Despite being the most consumed type of tea in the West, black tea is not always easy to brew well. In this video, Gabriele shows you how to get the most out of your black teas, whether in gaiwan, Yixing teapot, or western-style teapot, and how to correct any brewing mistakes.
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I definitely noticed that phenomenon of "second sweetness" in many I always wondered why that was or if it was just a coincidence. It was interesting to hear a clear explanation.
Glad to help 😊. Thank you for the feedback!
New subscriber! Love this so much:D
William from Farmer Leaf Teas explains that due to how black tea is manufactured, the first steep has a lot of flavor in it and so discarding it is optional.
Thanks for the video. I have some confusion about the re-steeping of black teas: according to some flowcarts (such as Mei Leaf's) black tea leaves are very suitable to be brewed many times. However other internet spources suggest that black tea soon looses its taste and should actually not be resteeped... Cosa ne pensate voi?
It depends how you steep it. If you steep it in gongfu cha style, it is definiyely suitable e for multiple steeps. What you find on the web is probably referring to western style brewing, for which a second steep with not taste much. So both are correct, but refer to different steeping methods.
Could you please tell me in which video you talked about big leaves and small leaves? Thanks. Sono davvero felice di aver scoperto il tuo canale. Complimenti.
I think I mention them here: th-cam.com/video/MZM_CsTij68/w-d-xo.html. But also in other videos as the topic is quite recurring. Grazie!
What about heicha fermented tea
Really glad you made this video as I am dwelling more into chinese black teas recently! Do you have any prefered vessel for brewing black teas? I know you mentionned yixing teapots in the video but do you find porcelain gaiwans generally more suitable for brewing this type of tea? Thanks a lot 🙂
Hi Carl, most of the time I find myself brewing black tea in gaiwan, so that's definitely my favorite vessel, at least generally speaking. There are black teas that I prefer brewing in an Yixing, for example this: www.nannuoshan.org/products/da-ye-hong-cha
@@nannuoshan thank you for your answer and for making these videos, very educative as always.
Thanks
You are welcome!
Would be interested in special brewing methods for ceitrain teas.
Like ive seen some brewing longjing with 100°C for 60sec into 15sec, or flashbreing yancha which is now my fav way of brewig tieluohan...and so on.
Flashbrewing yancha with big amount of teas like they do in chaozhou. Once you started brewing like this you won‘t go back.
I like to experiment with brewing parameters and in fact I recall a few videos in which I played with flash brewing green tea (th-cam.com/video/tx7qa8NyhQI/w-d-xo.html) or steeping it at different temperature (th-cam.com/video/G5FDodTYhC4/w-d-xo.html). More will come in the future, for sure, but I like to not plan such videos and just wait for a funny idea to try.
@@Ygdrasil18 damn you are right