Inbetweenisode Episode #12 from James. A short episode that covers the basics of what you need to get started brewing gong-fu style!
Essential Gong-Fu Teaware — TeaDB James InBetweenIsode Episode #12
21 responses to “Essential Gong-Fu Teaware — TeaDB James InBetweenIsode Episode #12”
A glass measuring cup can be a chahia =) lots of things can make due
That’s actually the method that I used to use before buying a proper cha hai from Yunnan.
I use 2 (glass or porcelain) teapots one with the loose leaves and then when finished I pour it in the other to drink. Very cheap brewing way you do not even have to spend more than a few euro’s in a thrift shop if you are on a low budget and when you break something it is easy and cheap to replace plus you can spend more money on tea.
It does not take much preparing time and you can always see the leaves that you brew for me the fun is in seeing the tea steep. I’m casually looking for a gaiwan now but in no big hurry cuz with a cheap pot and a broken leaf ball infuser you can also strain the tea :).
Tea filter papers are wonderful. (I use size 2.) All you need is the tea, a cup and a source of hot water. They allow for excellent control of steeping times and you don’t have to worry about stray leaves. I have used them successfully with many different kinds of tea. They are especially useful on vacation, when taking a teapot with me just isn’t an option.
While I use them mostly for western style brewing, I have done gongfu as well. The main issue is that given a larger amount of leaves, will there be enough give in the paper to allow the leaves to expand and the water to flow properly. I have tried gongfu with white, green, black and strip style oolongs and it been satisfied with the results. I have never tried it with a tightly rolled oolong or puer, but suspect that there could be problems. Some day I will experiment, but if anyone has already tried it, I would be interested in hearing how it went.
Side note: I love my variable temperature electric kettle. I could and did manage without it for many years, but I don’t want to go back. Its not as much of an issue if all you are drinking is black and puer though.
Yes, I don’t think you will see much of the leekoor in that cha hai. :o))
Of course someone who has not yet indulged in an electric kettle should not judge…..
Great idea to cover the basics of tea.
BTW, one suggestion: it would be nice to have an option to view, say, the last 100 comments, so we can view what’s going on in older threads.
Don’t know if it would also be possible to display the comments from Youtube directly from the teadb.org pages?
Hey James, Thanks for the info! I am wondering where you like to go in Seattle to pick up non-Yixing teaware? I want to pick up some basic cups (preferably w/o lead).
Also on the topic of cups, is there a type of cup you prefer for pu-erh? I know you mentioned that you started with an espresso cup in the video and I am also wondering if there are any additional considerations apart from it being small.
I look forward to seeing a second episode on peripheral teaware!
An indispensable piece of teaware in my set up:
Bellmont, thank you for the biggest laugh I’ve had in a while. And just after breaking my favorite gaiwan. I needed that.
That is a really good laugh! The gift for the tea lover who has everything! And to think, I just ordered another Gaiwan! Thanks for sharing Bellmont! I too am sorry to hear about the broken gaiwan. I recently lost my favorite little yixing pot to a dangling loose sleeve and a tile floor. Sad, so sad.
Leave a Reply to James Cancel reply