Monday, March 22, 2010
5g of a 50 years old, aged Yancha. The tea master who roasted it 50 years ago brewed it up using a gaiwan, just to show me the tea foundation. But I prefer using a yixing to further enjoy the rich yet subtle moment.
Preheating the teapot with heated water in this brewing method is very important. All vessels should be cleaned and preheated. Here is the Step-by-Step how-tos:
1. Fill the yixing pot with fully boiled water, replace the lid.
2. Pour out the water into the fairness cup (serving vessel). After any remaining moisture has evaporated off the pot surface, pour the water from the fairness cup back over the lid and the exterior of the pot.
3. Fill the teapot up to 1/3 of it's volume with the tea leaves. Softly tap the body of the pot with the palm of your hand to settle the tea leaves to create an even surface. Please remember the teapot will be hot and this step requires quick but gentle movements.
4. The heated leaves are ready to be rinsed. Slowly pour more water (fully boiled and left to cool) into one corner of the pot until it overflows.
5. Replace the lid and immediately pour the rinse into a fairness cup.
6. Fill the drinking cup with the rinse. Pour the remaining rinse back over the pot, avoiding the air hole in the lid.
7. Once the pot has dried, slowly pour more water into the pot for your first brew.
8. Fill until the water level rises above the teapot opening and use your lid to skim off any foam.
9. Replace the lid. Pour water over the pot to seal in the heat. Discard the rinse from the drinking cup at the same time.
10. Steep the first infusion for about 10 seconds. Pouring into a fairness cup from a little height to help oxygenate the liquor.
11. Serve the infusion from the fairness cup into the teacup.
12. If there is any remaining liquor, pour it over the pot to build up the patina.
Posted by toki at 12:42 PM