Absolutely love your videos and products. I think the barely pulled one is thicker mostly because you used about 20-40 ml less water when brewing that one.
I just have to post because I've never been in the first ten posters, let alone the 3rd. Great video as always by the way. Thank you for your highly informative videos. I am learning a lot and enjoying the experience too.
This was really interesting to try with Milk Float Nomad. It gave it a smoother finish, but it thinned out the mid palette a bit too much for me. Thanks for explaining what the oxygenation does
In Taiwan the woman in a tea shop demonstrated whisking tea of any type in a bowl like matcha but larger brush for aerating and frothing it. IIRC she called it 點茶
Hi Don, Just bought a new Gawain so will be sharing & learning a brew with you,. Miss your Saturday morning live chats. You should bring those back for this ApocolipticPendemic.
oooh fukamushi sencha is one of my favorite teas so far , surprisingly they microwave it lol... I wish there was more care taken there but gah it tastes so good. Fukamushi is soooooo vibrant , great morning tea I often times prefer the calming effect of smooth round tea than the top notes, at least from my brewing results. When there is spring water I like the top notes more
Unless the video was cut, the pulled one was brewed 10 seconds less. I would guess those 10 seconds makes more of a difference to the taste than any amount of oxygen you would add by pouring from a distance?
When I first saw a tea pet I assumed it was to catch the liquid and stop splashing as th flat surface of the tray would splash but nobody ever mentioned that. I wonder if you had a tea pet blown into the glass at the Base of the gong da be you could pull without making a mess if your aim was good.
Don, I just bought a 5-7 days Jikagise shaded Sencha and it´s very very similar to a Fukamushi, despite it´s only Asamushi steemed, I mean the deep green and creamy taste.
Hey, I think the most important thing to start with is a gaiwan and a cup, that fits all of the gaiwans liquid. If you want to, you can use a nice plate your have, to use for the cup and the gaiwan. And last but not least, you can use a little bowl you have as a waste-bowl. So you can brew the tea in the gaiwan, pour it into the cup and for rinse and cleaning you have a waste-bowl. if you want to take it a step further, you can add a gongdaobei and one or two smaller cups. try to keep your teaware small, especially for solo sessions. Don has two sizes of these white gaiwans, both are perfectly fine.
Would love love love one day to just hear you talk about gong fu vs bowl tea vs boiled tea vs anything else out there. P.S. still looking forward to seeing a silver kettle haha
After my long journey in india I came home with a huge package waiting for me (sent few weeks ago by myself) that included spices, herbs, essential oils, clothes and also 3,5 kilos of tea. Mostly green tea. At that time I was very inspired by pulling. I went really extreme by hights. I was even standing on the table and pouring into the pot standing on the floor. What I added to the finished brew before pulling was mashed whole Ginseng, which gave it a huge amount of white foam. I can recommend this kind of tea :) ginseng also adds a wonderful neuro effect to the beverage. Cheers everybody!
Nice presentation, I wanted to know about pulling and you explained well.
Thanks
Love this serie of videos about gongfu brewing 😀 thank you for sharing this
I'm glade I found this channel. Your videos are awesome.
Absolutely love your videos and products. I think the barely pulled one is thicker mostly because you used about 20-40 ml less water when brewing that one.
I just have to post because I've never been in the first ten posters, let alone the 3rd.
Great video as always by the way. Thank you for your highly informative videos. I am learning a lot and enjoying the experience too.
I love my teas. Thank you. And thank Alex for sharing your channel.
This was really interesting to try with Milk Float Nomad. It gave it a smoother finish, but it thinned out the mid palette a bit too much for me. Thanks for explaining what the oxygenation does
When you pull the tea, it cools. Could it account for taste changes?
In Taiwan the woman in a tea shop demonstrated whisking tea of any type in a bowl like matcha but larger brush for aerating and frothing it. IIRC she called it 點茶
that was very complete and concise. thank you for the info!
Never knew how to pull a brew. Now I do, thanks to you! Now it's time for Gong Fu!
0:29 i love chai tea!
Hi Don, Just bought a new Gawain so will be sharing & learning a brew with you,. Miss your Saturday morning live chats. You should bring those back for this ApocolipticPendemic.
13:57 DULCE DE LECHE MENTIONED 🇦🇷🧉⚽🏆🇦🇷
That's great timing, I'm drinking the same tea at the moment :)
I definitely try this method out myself
Hey don can you make a video on water for tea? How is your water so bubbly?
oooh fukamushi sencha is one of my favorite teas so far , surprisingly they microwave it lol... I wish there was more care taken there but gah it tastes so good. Fukamushi is soooooo vibrant , great morning tea
I often times prefer the calming effect of smooth round tea than the top notes, at least from my brewing results. When there is spring water I like the top notes more
What happened to the Stagg kettle?
Just tried pulling some Wu Yi, very smooth, and a good body without the astringency.
Unless the video was cut, the pulled one was brewed 10 seconds less. I would guess those 10 seconds makes more of a difference to the taste than any amount of oxygen you would add by pouring from a distance?
When I first saw a tea pet I assumed it was to catch the liquid and stop splashing as th flat surface of the tray would splash but nobody ever mentioned that. I wonder if you had a tea pet blown into the glass at the Base of the gong da be you could pull without making a mess if your aim was good.
Wouldn't pulling the hot water from the kettle make up for lost oxygen from reboiling the water many times?
Did you preheat the other 2 vessels? Because the drop in temperature compared to the control might be the one responsible for the change in flavor
Don, I just bought a 5-7 days Jikagise shaded Sencha and it´s very very similar to a Fukamushi, despite it´s only Asamushi steemed, I mean the deep green and creamy taste.
Newb here but wouldn't a milk further produce similar results. Or an aerator used for wine?
Like decanting a claret or Porto ?
I heard on some TH-cam tea video, keep your water high and tea low. Is that right?
I instantly knew you have a Fukamushi in it to brew up after I saw the super smooth Kyusu.
Isn't the Pu-erh 24 years old? :D
Yep
Oh yeah 🙄
So I found out about Gong Fu tea very recently, and I was wondering if anyone knew what a good starter set might be? Thanks TeaHeads!
Hey,
I think the most important thing to start with is a gaiwan and a cup, that fits all of the gaiwans liquid. If you want to, you can use a nice plate your have, to use for the cup and the gaiwan. And last but not least, you can use a little bowl you have as a waste-bowl. So you can brew the tea in the gaiwan, pour it into the cup and for rinse and cleaning you have a waste-bowl. if you want to take it a step further, you can add a gongdaobei and one or two smaller cups. try to keep your teaware small, especially for solo sessions. Don has two sizes of these white gaiwans, both are perfectly fine.
Marco Hillenbrand thank you so much!!!
Marco Hillenbrand great answer, that’s exactly it! Keep it simple, use what you have and enjoy!
Would love love love one day to just hear you talk about gong fu vs bowl tea vs boiled tea vs anything else out there.
P.S. still looking forward to seeing a silver kettle haha
I like pulling my Wulyang ring tea.
It's ”Pulling the tea”
After my long journey in india I came home with a huge package waiting for me (sent few weeks ago by myself) that included spices, herbs, essential oils, clothes and also 3,5 kilos of tea. Mostly green tea. At that time I was very inspired by pulling. I went really extreme by hights. I was even standing on the table and pouring into the pot standing on the floor. What I added to the finished brew before pulling was mashed whole Ginseng, which gave it a huge amount of white foam. I can recommend this kind of tea :) ginseng also adds a wonderful neuro effect to the beverage. Cheers everybody!
Pulling tea - it’s not like pulling teeth!
10:01 Carry On Up the Gushu
that literally makes no difference