Using room temperature water in the inner tea bowl, boiled water in the outer bowl, slowly brings up the temperature of the leaves.
Adjust the time from 30–60 seconds depending on the thickness of your gaiwan (thicker walls, more time.) This will give your greens a much different character.
Long Jing from Brandon on Vimeo.
Steps:
- Preheat gaiwan
- Add room temperature water to faircup
- Add leaves to gaiwan
- Fill gaiwan with water from faircup
- Steep for 30 seconds to 1 minute, depending on thickness.
- Decant into (empty!) faircup
- Serve
Look out for the bloopers reel, in which I step in front of the camera and an exasperated Yumcha cuts off my arm and handily turns it into a delicious home cooked meal.
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Nice stuff with the brewing and all — if you’ve got more info, I’d like to read into that. I’m looking forward to seeing more of these vids!
A fellow tea blogger,
Bryan
Thanks Bryan, you inspired me to fill in the blanks a bit in the verbiage. More vids in the coming months indeed, this was merely a first (through sixth) attempt.
Sorry , i have posted my previous comment on the wrong post. I was wondering about the effects of the rocks from the kettle.
Thank you.
http://theteagallery.blogspot.com/2008/10/like-water-for-tea.html
Brandon,
Loved the video demo. Just tried this method and I think I used too little leaf, so by the third infusion I cranked it up to 2 min and added more boiling water to the bowl throughout the infusion. It resulted in a sweet and pleasant brew. Thanks for the pro tip.
What was the proportion of leaf amount to ml you used?
The gaiwan is 100ml. The leaf is enough to cover the bottom twice.
As a next step, sometimes this works better with a flash rinse at 185F to ‘wake up’ the leaves first.
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