Gaiwan brewing for Pre-Ming Longjing Green Tea.
Memory of My Teacher
14 years ago
Friday, April 02, 2010
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8 comments:
I was taught a little trick, if you pick up the gaiwan's bottom piece as well, you can minimize the chances of burning your fingers -- 2 fingers on the bottom and one on the top picking up all three pieces at once.
Good Trick Tony. What I experience was, if the gaiwan's rim did burn your fingers, it might be too thick or the quality is lesser. Choosing the right quality will safe a lots of red fingers. Cheers ~ T
Confused... I never cover a gaiwan when brewing a white or a delicate green tea. (The same goes for a Japanese jade tea, which I rinse with room-temperature water before the brew.) Would I achieve a better result if I fill it up and then cover it?
Hi diprey - Covering a gaiwan while brewing a delicate green could awake more aroma, comparing to uncovering it. Its all the matter of the water temperature, if the temp. its right, the result should be more savory. White tea do needs a high temp. profile than green, I would brew it the same as a Eastern Beauty oolong. Hope this helps ~ T
Tony: I find the "hold the bottom dish" method to be extremely risky.
Your educational post are quite good. Really enjoy them. Would it be possible to number the photo sequence similar to the Tea Cupping Steps post? I am little confused on the sequence for the Gaiwan post.
TGY
PS: Congratulations on the store front =D!
TGY - Hope the revised sequence helps. Enjoy ~ T
Thank you Toki. It does =D!
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