Made my first cup of good tea today by following your video! I bought a gaiwan teapot and pu'er tea brick 4 days ago and made tea every day since. But before watching your video, my boyfriend kept saying my tea tasted like wood chips lol! Today he thought the tea tasted really good. Thank you!
This was so beautiful to watch. I learned a lot about correct pouring of tea. I a use porcelain tea set and spring water. I hope to learn to make tea using a shorter steep time. I use less leaves than recommended and steep for 5-6 minutes. On the third pot it begins to taste even better and a lot of natural sweetness comes through. I’m not sure why I like it this way. But I haven’t added more leaves and then let it steep a shorter steeping time so am excited to try to make it this way.
When you talk about amounts of tea, what corresponding amount of water would you use? I assume this is for brewing in a gaiwan, but I have seen them in quite different sizes. Thank you, and another excellent video (I'm so glad I just discovered your channel!)!
What about mixed teas? What temperature and brewing time would you suggest? Such as chai's or for example black teas with lavender or maybe even dried fruits like currants and such. Wonderful informative videos. Bless you.
If it’s black tea base you could try 90-95c for 1 min or follow the brewing instructions indicated in the package. Finding your perfect brewing method can be fun too! Thank you for watching!
Thanks for the question! When brewing delicate tea, such as green tea, you can leave it open to disperse the heat. Otherwise, you can leave it on! You could leave the lid on the side between infusions and some people use tea pets as a lid holder! Give it a try!
I really don't understand the difference in pouring. I'm willing to bet that most tea professionals will be unable to distinguish between pour methods especially for single cup pours. The difference in pour exposure between the methods will be seconds so I don't see how it would make a difference.
Hi Jsmith, thanks for watching our video! The main purpose is to create different paths of movement in the water. Depending on the type and weight of tea leaf you're working with (small leaf, large leaf, tightly rolled, long, etc.), you're going to want to use a different pouring style. Doing this will allow the leaves to open up evenly to give you the most consistent flavour throughout multiple brews, especially in higher quality teas that can last 3+ brews. End of the day, it's totally up to you!
Absolutely. We are using much smaller vessels (about 150ml) compared to larger Western teapots. In addition, when using high quality tea leaves, you'll want to make multiple steeps to get the most out of your tea. Therefore, steeps are short (~20-45 sec) and more frequent. Hope that helps!
Hei cha is actually different from black tea, a different variety. Similar to Pu-Erh tea, it carries a very earthy woody flavour and is harvested only in the Guangxu province. Black teas can come from many places and have a range of bold flavours.
In a very simplified manner, you taught a lot of things. Great tutorial, great teacher!
Glad you enjoyed it! Thank you for watching!
Made my first cup of good tea today by following your video! I bought a gaiwan teapot and pu'er tea brick 4 days ago and made tea every day since. But before watching your video, my boyfriend kept saying my tea tasted like wood chips lol! Today he thought the tea tasted really good. Thank you!
Lovely to hear that! Glad the video helped. Happy sipping!
This was so beautiful to watch. I learned a lot about correct pouring of tea. I a use porcelain tea set and spring water. I hope to learn to make tea using a shorter steep time. I use less leaves than recommended and steep for 5-6 minutes. On the third pot it begins to taste even better and a lot of natural sweetness comes through. I’m not sure why I like it this way. But I haven’t added more leaves and then let it steep a shorter steeping time so am excited to try to make it this way.
Oh lovely! We love learning about the different styles of making tea- there's so many out there. Thank you for watching!
A great tutorial,I learned a great deal,thank you!
Thank you for watching, Charles!
Brilliant! Best tea available and best videos too!
Glad you enjoyed it! Any topics you want to see covered?
🎉🎉🎉🎉🎉🎉🎉🎉
Thank you for watching!
Marvelous videos! Thank you for sharing your knowledge.
Thank you for watching!!
Thank you so much for sharing all this knowledge pray 🙏 ❤️
Thank you!
When you talk about amounts of tea, what corresponding amount of water would you use? I assume this is for brewing in a gaiwan, but I have seen them in quite different sizes. Thank you, and another excellent video (I'm so glad I just discovered your channel!)!
Thank you so much Jeb! Our default measurements are for a standard 150ml gaiwan so we would typically multiply from there. Cheers!
What about mixed teas? What temperature and brewing time would you suggest? Such as chai's or for example black teas with lavender or maybe even dried fruits like currants and such. Wonderful informative videos. Bless you.
If it’s black tea base you could try 90-95c for 1 min or follow the brewing instructions indicated in the package. Finding your perfect brewing method can be fun too! Thank you for watching!
Such great advice! Thanks!
Thank you for watching Adam!
Amazing.. thank you!!
Thanks for watching Deborah!
I’m wondering do you leave the lid fully on the gaiwan when the tea is brewing? Also in between infusions is the lid left on or off? 🥋🍵
Thanks for the question! When brewing delicate tea, such as green tea, you can leave it open to disperse the heat. Otherwise, you can leave it on! You could leave the lid on the side between infusions and some people use tea pets as a lid holder! Give it a try!
should i rinse my tea leaves?
It is recommended to help tea leaves slightly open up and get rid some of the impurities. Thank you for watching!
I really don't understand the difference in pouring. I'm willing to bet that most tea professionals will be unable to distinguish between pour methods especially for single cup pours. The difference in pour exposure between the methods will be seconds so I don't see how it would make a difference.
Hi Jsmith, thanks for watching our video! The main purpose is to create different paths of movement in the water. Depending on the type and weight of tea leaf you're working with (small leaf, large leaf, tightly rolled, long, etc.), you're going to want to use a different pouring style. Doing this will allow the leaves to open up evenly to give you the most consistent flavour throughout multiple brews, especially in higher quality teas that can last 3+ brews. End of the day, it's totally up to you!
So is steeping usually shorter than the typical "western" way which involves steeping for a few minutes?
Absolutely. We are using much smaller vessels (about 150ml) compared to larger Western teapots. In addition, when using high quality tea leaves, you'll want to make multiple steeps to get the most out of your tea. Therefore, steeps are short (~20-45 sec) and more frequent. Hope that helps!
are u referring black tea to hei cha?
Hei cha is actually different from black tea, a different variety. Similar to Pu-Erh tea, it carries a very earthy woody flavour and is harvested only in the Guangxu province. Black teas can come from many places and have a range of bold flavours.