Brewing Rock Tea


Step One: Enlist some tea lov­ing friends.


Step Two: Add 7g of leaf to a 100 ml gai­wan (pre­heated). Replace lid. Allow your guests to appre­ci­ate the fra­grance of the dry leaves in the hot gai­wan by smelling the edge of the lid, then replac­ing the lid and pass­ing to the next guest.


Step Three: Pour boil­ing water to the top of the gai­wan. Use the lid to remove the bub­bles that form on the sur­face of the tea in a sin­gle, hor­i­zon­tal scrap­ing motion.


Step Four: Quickly, but with­out break­ing any­thing valu­able, use your ket­tle to pour a stream of water onto the lid wash­ing away the bub­bles into your waste water bowl or tea tray.


Step Five: Replace the lid and decant the tea into your fair­cup. If you have two pitch­ers or a large cup, use one to save this rinse for later. Oth­er­wise, dis­card it and move on to the first infusion.


Step Six: Refill the gai­wan with water just off a boil, decant after 10 to 20 sec­onds accord­ing to taste. Serve your guests this first brew, and also allow them to smell the wet leaf aroma in the gai­wan. This is quite dis­tinct from the dry leaf smell in Step Two.


Step Seven: Con­tinue infus­ing, adding 5 to 10 sec­onds to the steep­ing time each round for as long as you are enjoy­ing the tea. Good Wuyi tea will give five or more infu­sions with a rich body, and taper off — still, pro­vid­ing a chance at many more flo­ral steepings.


If you saved the rinse, it can be enjoyed along­side the last infu­sion. Your tea pals may be sur­prised when con­trast­ing the two points along your Wuyi journey.

4 thoughts on “Brewing Rock Tea

  1. Pingback: Tweets that mention Brewing Rock Tea « Wrong Fu Cha -- Topsy.com

  2. Hey Tea­Pal!
    Thanks for doing all the work this time. I guess next time you’ll have to pose and I’ll write up the post : )

  3. That would make for a much less pho­to­genic blog! But I guess fair is fair, and the read­ers will get about what they paid for.

  4. Thanks for post­ing this. I finally got my hands on some bet­ter Wuyi and using this method pro­duced tea that makes my pre­vi­ous expe­ri­ences with Rock Tea com­pletely forgettable.

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