Long Jing — “Double Brew” Method

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:

  1. Pre­heat gaiwan
  2. Add room tem­per­a­ture water to faircup
  3. Add leaves to gaiwan
  4. Fill gai­wan with water from faircup
  5. Steep for 30 sec­onds to 1 minute, depend­ing on thickness.
  6. Decant into (empty!) faircup
  7. 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.

8 thoughts on “Long Jing — “Double Brew” Method

  1. Pingback: Tweets that mention Long Jing — “Double Brew” Method « Wrong Fu Cha -- Topsy.com

  2. 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

  3. 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.

  4. 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.

  5. 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?

  6. 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.

  7. Pingback: the_skua steeps » Blog Archive » Long Jing

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