A few things i would do differently (just opinion): 1. Use glass or glazed pitcher (Cha Hai/Gong Dao Bei) instead of second teapot. With 2 clay teapots you risk to mute out more than you want. 2. Not every tea need rinsing. Usually, if the tea is of good quality and not rolled or pressed, i wouldn't rinse it. But this is known "holy war" :-) 3. 100° is not optimal for every dark oolong. 4. After putting the tea (especially oolong) in the pre-warmed pot, let the leaves warm up a few seconds and enjoy the smell from the teapot. This is an ultimate oolong smell test. 5. It would be also be polite to offer your guest a smelling cup if you are doing it yourself ;-) 6. It would have been cool to mention that slurping is not only a sign of appreciation, but rather a way to intensify your tasting experience through increasing amount of oxygen in the "soup". 7. It would have been cool to mention that this is not the ultimate guide in brewing gong fu style. You can do it even more complex, but also much-much simpler! People that have no clue might think that it has to be an at least 1-2 hours ceremony and keep drinking their teabags, coz no time or no place for such setup.
We own the same teapot, I bought it from Yunnan Sourcing, it is Da Hong PAo Clay from Fudong, made by Jianying, it is my favourite teapot for green oolongs.
Chinese tea ceremony is very different to Japanese tea ceremony... As you can see Chinese is a lot more laid back and Japanese has like thousands of rules, you have to fold the cloth in a certain way and clean your tea ware a certain way and the guest have to drink the tea in a certain way... Very elegant but also very tedious. Chinese are kinda like "as long as I get my tea I'm fine"
Steven Christophersen Yes, absolutely. Even at first use, some Yixing teapots can alter the flavour of the tea (for example, reducing bitterness), making them more suitable for certain kinds of tea. Their various sizes can also make them ideal for certain teas or situations. At the very least, their beautiful appearance can enhance the experience of the tea ceremony. Using and caring for them is part of the "kung fu" of the ceremony. Of course, it's always nice to have a glazed ceramic gaiwan as an option (for any tea for which you don't have a dedicated teapot).
Hi different teas have different infusion times etc. How do you get the timing correct for each infusion, as with each infusion you will need to increase the infusion time?
Background music: Chao Zhou guzheng melody “Winter crows play in water” 寒鴉戲水 Hang ya xi shui Explain the desired kind of water and water temperature to use.
Exquisite tea set! I just have to ask, why do you smell the smelling cup after you pour the tea off to the drinking cup? Why not smell it when they tea is inside? Also why is the guess cup different from the person serving? is there a reason to it? P.S towards the end, I'm not sure if you were slurping the tea or snorting.
holohulolo I know I am not the creator of this video but I figured I'd answer your question. The length of the smelling cup holds the fragrance of the tea in longer allowing you to get a better smell of the tea. I like to smell my tea before drinking just because it seems to prepare my mouth for the taste of the tea. A smelling cup is not particularly necessary, especially if you're not familiar with different types of tea and you could also use the lid of the teapot to smell the tea. Smelling your actual cup of tea just doesn't give you the same full aroma of the tea. Also the guest cup doesn't have to be different from the person who is serving. I just think that this guest cup just happens to be different. I hope I answered your questions!!
I am learning to enjoy time this way, and wondered how the brush is used. i have a brush, still waiting on the arrival of my pot( i'm getting used to a gaiwan in the meantime) but will want to use the lovely brush i bought properly. can you explain since it wasn't shown?
How to maintain a Yixing clay pot? Some one prefer to pour the tea liquor onto the pot or just leave the used leaves in the pot. They believe through this way makes it faster to get a beautiful aged pot. However, this is not the right means. Residues in will result a lot of harmful microorganisms and make pot in red and black speckles. A traditional way is to use boilling water to clean the pot and use a tea brush to clear the water stains on the surface. Pot will then be placed on the pot-shelves to kake it dry. The pot will go sparkling,polished and be in the best artistic effect. Besides, this brush is a convenient tool to clean the tea stains on your Gongfu tea desktop. The surface of fresh wood often turns dark green upon exposure. It is fine textured, cross-grained and has a waxy appearance and feel and is mildly and pleasantly scented when warmed. The wood is green in color and darkens to a deeper green upon exposure to mild sunlight.
pumpkin is just another tea pet. and the brush is to brush the pot after use, it is a way of making your pot shine and good looking. if you use it to make tea often and brush and touch it, after some time it will become more shiny and beautiful. and if you only use one specific type of tea, after some time it will generate really nice tea smell enven if you dont use tea at all.
Could someone please kindly tell me where I may purchase a tray, cups, mixing and scooping utensils, tea pots and everything I would need for a Gongfu tea ceremony? Thanks
I have one question. How can you make sure the water-kettle keeps the right temperature? They say Oolong needs water at 90 degrees, so after you've rinsed all the teaware with 100 degrees water the temperature is just right for the first infusion. But doesn't it get too cold at the time of the second infusion? I've also seen on other videos that tea masters sometimes use some warmers, tiny cookers etc to keep the water hot enough. What is your opinon?
Lukasz - he is using a Kamjove kettle which usually has a temperature setting on it with a 'keep warm' function that will reheat the water when it drops below the set temperature.
+Łukasz Satterthwaite When I made this video, I was using a temperature-controlled kettle which allowed me to choose a specific temperature at which it would stop heating automatically. Now, I use a Japanese tetsubin that I heat on the gas stove, then use a hot plate for re-heating (if it cools while I'm having tea). It holds its temperature pretty well because it is cast iron. To get the right temperature, you can use a thermometer in the kettle, watch the bubbles, watch the steam, or listen to the sound of the water. Many oolongs are fine at 100 °C, such as high mountain Taiwanese roasted oolongs and Wuyi rock oolongs.
+Tim Johns Thanky you for your answer. I've been thinking of buying a temperature-controlling kettle but since for centuries and centuries people used to do just fine without them I decided to develop my skills of watching the water. there's one tea master I know and he checks the temprerature of water by touching the vessel. Thank you again and have a nice day :)
Hi. You have made a mistake that can be seen in other videos too. The funnel is not for pouring the tea leaves but for pouring water into the pot! The reason is that by this method, the water will not touch the leaves directly but it will flow down on the wall of the pot, very gently (it is important for some green or white tea).
+SEELE ONE It's tradition and all for fun now. Back then teas used to have sediments like dirt etc, now teas are more refined and you can say clean? The tea pet is just a cute addition like something to give your tea to so i would not be wasted in a way. :)
Irene Rafil Simply because I only have one. If the host has a smelling cup, the guests should have smelling cups too. I have many different kinds of cups.
There are 3 basic parts. The pot, the fairness pitcher and the cups. All of them small to really taste the tea as it develops. The pitcher is used because the brew time is so short that the first pour is significantly different to the last. By putting it into a pitcher, everyone gets the same strength. 1. Warm up the teaware using hot water, transferring from pot to pitcher to cups. Discard the water. 2. Fill your pot with tea. This style requires more tea leaf for short brew times and multiple infusions. It'll be worth it to use more tea, so don't short it. 3. Rinse the tea and open up the tightly rolled leaves by pouring water on it, and immediately pouring into the pitcher. Further warm the teaware with this first wash, but don't drink it; it doesn't taste that good. But you can use it to season the pot/tea pet. 4. Fill the pot to the top with water, allow to infuse. It doesn't take long. 20-30 seconds is a good starting point. Pour tea into the pitcher. 5. If you have a guest, offer them tea first, and then enjoy yourself. Repeat infusions until the tea is exhausted, taking note of how it changes. You will have to let the tea brew longer with each infusion. Adjust as needed.
Chinese etiquette is nothing compared to American etiquette. Please read this whole article (if you want) it touches on how the Chinese (it's true) do not consume drinks while eating as it isn't very good. And touches more on their etiquette at the table (: antoinettesalettainchina.wordpress.com/2012/05/14/they-slurp-they-smack-they-talk-with-their-mouths-full-thats-chinese-eating-ettiquette/
Nobody's going to stop you from doing so if you really want to. Essentially the rinse is washing off any residual dust, or micro particles on the surface of the tea leaves, leaving you with a clean tasting tea. You ever drank a cup of tea, and felt like your tongue was dusty afterwards? It's what comes of not rinsing properly.
Здравствуйте. Представительство Китайской чайной фабрики Anhua Dark Tea ищет дистрибьюторов и дилеров всех уровней по РК и СНГ. Особые условия. В т.ч. пробные партии на реализацию. +77755663388 whatsapp
1. Pour water all over counter
2. Rinse tea
3. Steep tea
20 seconds
The first step is warming the pots and the cups. 🥰
wonderful!
A few things i would do differently (just opinion):
1. Use glass or glazed pitcher (Cha Hai/Gong Dao Bei) instead of second teapot. With 2 clay teapots you risk to mute out more than you want.
2. Not every tea need rinsing. Usually, if the tea is of good quality and not rolled or pressed, i wouldn't rinse it. But this is known "holy war" :-)
3. 100° is not optimal for every dark oolong.
4. After putting the tea (especially oolong) in the pre-warmed pot, let the leaves warm up a few seconds and enjoy the smell from the teapot. This is an ultimate oolong smell test.
5. It would be also be polite to offer your guest a smelling cup if you are doing it yourself ;-)
6. It would have been cool to mention that slurping is not only a sign of appreciation, but rather a way to intensify your tasting experience through increasing amount of oxygen in the "soup".
7. It would have been cool to mention that this is not the ultimate guide in brewing gong fu style. You can do it even more complex, but also much-much simpler! People that have no clue might think that it has to be an at least 1-2 hours ceremony and keep drinking their teabags, coz no time or no place for such setup.
Do pinpin tea was a great tea?
This video makes me so happy. Very calm, very informative. ❤️
Whoa. So graceful and peaceful. You have a beautiful set and sincerely appreciate you taking the time to learn and show this ceremony to us. Good job.
this is lovely. Where I'm from, if I made someone tea in this special way I don't think they would understand. This is truly appreciation :) gorgeous.
We own the same teapot, I bought it from Yunnan Sourcing, it is Da Hong PAo Clay from Fudong, made by Jianying, it is my favourite teapot for green oolongs.
Thank you Tim Slim, this video is informative, and very pleasantly triggers my ASMR and probably does so for many people. Thank you again
Same way I do to make tea. Excellent tea making.
Awesome ceremony. I liked particularly the very unique procedure. Could you give more information about it so to learn it?
I love the tea pet! Such a cute thing :)
It's a lot messier than I thought it would be. I expected calm movements and precision pouring. Gosh.
I learned something new.
not every serving is the same, this one infinite reason why
Chinese tea ceremony is very different to Japanese tea ceremony... As you can see Chinese is a lot more laid back and Japanese has like thousands of rules, you have to fold the cloth in a certain way and clean your tea ware a certain way and the guest have to drink the tea in a certain way... Very elegant but also very tedious. Chinese are kinda like "as long as I get my tea I'm fine"
Where did you get your tea wear? It's so nice! (I'm also looking for a good water tray holder in general)
Thank you for showing what the two cups were for! I had always wondered why. Very cool. Why doesn't the guest get one smelling cup as well?
+krgrimm The guest should have one too. I only had one set :P
Great Ritual,Very Relaxing
Great video! I love tea! 我 喜欢 茶！I could almost smell and taste the tea!
Amazing ceremony. I really enjoyed that one. :)
This was so beautiful and Ilearned that slurping tea is good! Hao Hao
My brush is used to wipe down the tray's surface when it is wet. Some people use brushes on Yixing teapots to clean them and make them shine.
Exquisite, thank you
Where did you get the ceramic strainer? It looks like a really nice one.
A beautiful job. One question: why did you use the scent cup only on the first steeping? Is it considered superfluous after that?
very enjoyable service
Although everything looks great I have to say that this was the most complicated process I have ever seen.
You should see the Japanese tea ceremony.
finger painting with tea.
If you're worried about your tea table drying out I'm sure you could treat it with coconut oil or something.
beautiful hands~~
Where did you get your beautiful set?
Hi. Which electric kettle is that? is it Kamjove? i've been wanting a small, minimalistic kettle--this seems perfect.
Where did u get that Great TeaSet ?
Well done! Is the tea table made out of yixing as well? Very unique :)
Tea Pet is so cute, "yummm"
Nice job.
Where did you find/purchase your amazing tea tray?
I got them from Yixing county (they're solid Yixing clay). They're quite popular there.
Do you need to have two yixing tea pots to do this ceremony? Or can the first pour be into another vessel?
nice set
Where did you buy your tea set?
its nice.video
Is that a clay tea strainer and holder? where did you get it?
It serves to diffuse the aroma.
Love this video!!! To your knowledge, is there really any difference between using the Yixing clay pots against for example, porcelain?
Steven Christophersen Yes, absolutely. Even at first use, some Yixing teapots can alter the flavour of the tea (for example, reducing bitterness), making them more suitable for certain kinds of tea. Their various sizes can also make them ideal for certain teas or situations. At the very least, their beautiful appearance can enhance the experience of the tea ceremony. Using and caring for them is part of the "kung fu" of the ceremony. Of course, it's always nice to have a glazed ceramic gaiwan as an option (for any tea for which you don't have a dedicated teapot).
I live in Texas and we do it just like this cat does
yes, pls what is the brush for? tx
Could you tell me what kind of wood your tea tray is made from?
Can you suggest me please,wich size of your gongfu cha table,and where do you buy it???Thanks
should I pour the smelling cup for the guest as well? or should they pour it for themselves after I serve it?
Hi different teas have different infusion times etc. How do you get the timing correct for each infusion, as with each infusion you will need to increase the infusion time?
Background music: Chao Zhou guzheng melody “Winter crows play in water” 寒鴉戲水 Hang ya xi shui
Explain the desired kind of water and water temperature to use.
You mean Yixing the actual place where the clay comes from?? Oh damn... that's cool. Well maybe I will get to find myself there some day soon.
Cheers.
Thank you :)
My tea tray is made out of wood.
What is the bowl of tea for? Is that just to symbolize serving it to a guest?
What is the music used for the video? Can you link to similar recordings/albums?
Gongfu Tea~
The strainer, or one very similar, is at purepuer.com under teaware/jinde ceramic. I have one and they're great. :D
What is that pot brush for?
My tea pet is made out of Yixing clay. It may look like wood because of the tea stain (I have had it for over 1 year).
What is the brush used for?
Exquisite tea set! I just have to ask, why do you smell the smelling cup after you pour the tea off to the drinking cup? Why not smell it when they tea is inside?
Also why is the guess cup different from the person serving? is there a reason to it?
P.S towards the end, I'm not sure if you were slurping the tea or snorting.
holohulolo I know I am not the creator of this video but I figured I'd answer your question. The length of the smelling cup holds the fragrance of the tea in longer allowing you to get a better smell of the tea. I like to smell my tea before drinking just because it seems to prepare my mouth for the taste of the tea. A smelling cup is not particularly necessary, especially if you're not familiar with different types of tea and you could also use the lid of the teapot to smell the tea. Smelling your actual cup of tea just doesn't give you the same full aroma of the tea. Also the guest cup doesn't have to be different from the person who is serving. I just think that this guest cup just happens to be different. I hope I answered your questions!!
It sounded like snorting, but im not sure
I am learning to enjoy time this way, and wondered how the brush is used. i have a brush, still waiting on the arrival of my pot( i'm getting used to a gaiwan in the meantime) but will want to use the lovely brush i bought properly. can you explain since it wasn't shown?
How to maintain a Yixing clay pot? Some one prefer to pour the tea liquor onto the pot or just leave the used leaves in the pot. They believe through this way makes it faster to get a beautiful aged pot. However, this is not the right means. Residues in will result a lot of harmful microorganisms and make pot in red and black speckles. A traditional way is to use boilling water to clean the pot and use a tea brush to clear the water stains on the surface. Pot will then be placed on the pot-shelves to kake it dry. The pot will go sparkling,polished and be in the best artistic effect.
Besides, this brush is a convenient tool to clean the tea stains on your Gongfu tea desktop.
The surface of fresh wood often turns dark green upon exposure. It is fine textured, cross-grained and has a waxy appearance and feel and is mildly and pleasantly scented when warmed. The wood is green in color and darkens to a deeper green upon exposure to mild sunlight.
finny i always let my tea steep for 15 seconds no matter what
In Yixing. This type is hard to find anywhere else.
What is the pumpkin for? and the other tools, like the brush, that are not used in this video? THANKS!
pumpkin is just another tea pet. and the brush is to brush the pot after use, it is a way of making your pot shine and good looking. if you use it to make tea often and brush and touch it, after some time it will become more shiny and beautiful. and if you only use one specific type of tea, after some time it will generate really nice tea smell enven if you dont use tea at all.
Is your tea pet made of Yixing clay or is it wood? It looks more like wood but I thought they were usually made out of clay.
Where did you get such a fantastic tea pet?
From Tao Tea Leaf in Toronto
www.taotealeaf.com/
Thanks for getting back to me!
Its not there anymore
try in world.taobao.com/ with Chrome (to translate) or es.aliexpress.com (:
Help me i want to know the name of the song?
Don't suppose you know the name of the song, also awesome video!
It's in the description, love (:
"Flowers on the brocade"
By Hong ting
Where did you get that lovely wooden tray?
+echoskybound just order that from China.
It's a tea set. Maybe it's already included.
Considering we should take around 2 liters of liquids daily, this would take up all day long to have tea few times a day...
+Kaja Nieznane Sounds like a beautiful day to me :)
what is the different between preparing tea with glass and using this system?
***** so this way taste better then glass? because it gets "season" all though it's life time
Could someone please kindly tell me where I may purchase a tray, cups, mixing and scooping utensils, tea pots and everything I would need for a Gongfu tea ceremony?
Thanks
+Daniel D ebay or aliexpress.
Yes Aliexpress
I bought it on Taobao.com.
I have tried searching online - Where did you get your tea pet?
Try amazon. Search yixing teapet
Nice video! What's the name of the song?
Darude - Teastorm
+Emmanuel Isunza Lotus Out of Water · Hong Ting ... Traditional GuZheng music
I have one question. How can you make sure the water-kettle keeps the right temperature? They say Oolong needs water at 90 degrees, so after you've rinsed all the teaware with 100 degrees water the temperature is just right for the first infusion. But doesn't it get too cold at the time of the second infusion? I've also seen on other videos that tea masters sometimes use some warmers, tiny cookers etc to keep the water hot enough. What is your opinon?
Lukasz - he is using a Kamjove kettle which usually has a temperature setting on it with a 'keep warm' function that will reheat the water when it drops below the set temperature.
+Sweeping Leaves thank you for your answer, it's very helpful.
+Łukasz Satterthwaite When I made this video, I was using a temperature-controlled kettle which allowed me to choose a specific temperature at which it would stop heating automatically. Now, I use a Japanese tetsubin that I heat on the gas stove, then use a hot plate for re-heating (if it cools while I'm having tea). It holds its temperature pretty well because it is cast iron. To get the right temperature, you can use a thermometer in the kettle, watch the bubbles, watch the steam, or listen to the sound of the water. Many oolongs are fine at 100 °C, such as high mountain Taiwanese roasted oolongs and Wuyi rock oolongs.
+Tim Johns Thanky you for your answer. I've been thinking of buying a temperature-controlling kettle but since for centuries and centuries people used to do just fine without them I decided to develop my skills of watching the water. there's one tea master I know and he checks the temprerature of water by touching the vessel. Thank you again and have a nice day :)
+Łukasz Satterthwaite you can train to know the temperature by the shape of bubbles in water or use a programable kettle.
Hi. You have made a mistake that can be seen in other videos too. The funnel is not for pouring the tea leaves but for pouring water into the pot! The reason is that by this method, the water will not touch the leaves directly but it will flow down on the wall of the pot, very gently (it is important for some green or white tea).
But the funnel with the screen is used for that to prevent tea leaves going into the distribution pot. No?
It's like playing Mandalay...
Tea shots anyone???
Which teapot vendor on taobao can you recommend?
Sorry, I only bought my tea tray on taobao.
Tim Slim No, I am sorry, I messed it up. Where did you get your pretty pots then?
I don't get it... Whats the symbolism (?) behind spilling the first rinse and te tea pet?
+SEELE ONE It's tradition and all for fun now. Back then teas used to have sediments like dirt etc, now teas are more refined and you can say clean? The tea pet is just a cute addition like something to give your tea to so i would not be wasted in a way. :)
to warm it up ^.^
For oolong tea is necessary to spill the first rinse, because it doesn't taste good at all.
SEELE ONE it also helps to open up the leaves and prepare it for proper infusions.
We still have the habit of spilling the first rinse but...not for fun. One of the reason is to clean the tea
Why does the server having a smelling cup and not the guest?
Irene Rafil Simply because I only have one. If the host has a smelling cup, the guests should have smelling cups too. I have many different kinds of cups.
Only one of many kinds of teas. Tea is one of manymany kinds of ...... food.
Why so much hectic ?
Wow! I thought i was watching a martial arts lesson because of the misleading title!
Can you show me the step clearly ( I don't understand )
There are 3 basic parts. The pot, the fairness pitcher and the cups. All of them small to really taste the tea as it develops. The pitcher is used because the brew time is so short that the first pour is significantly different to the last. By putting it into a pitcher, everyone gets the same strength.
1. Warm up the teaware using hot water, transferring from pot to pitcher to cups. Discard the water.
2. Fill your pot with tea. This style requires more tea leaf for short brew times and multiple infusions. It'll be worth it to use more tea, so don't short it.
3. Rinse the tea and open up the tightly rolled leaves by pouring water on it, and immediately pouring into the pitcher. Further warm the teaware with this first wash, but don't drink it; it doesn't taste that good. But you can use it to season the pot/tea pet.
4. Fill the pot to the top with water, allow to infuse. It doesn't take long. 20-30 seconds is a good starting point. Pour tea into the pitcher.
5. If you have a guest, offer them tea first, and then enjoy yourself. Repeat infusions until the tea is exhausted, taking note of how it changes. You will have to let the tea brew longer with each infusion. Adjust as needed.
Isn't it considered impolite to slurp?
Chinese etiquette is nothing compared to American etiquette. Please read this whole article (if you want) it touches on how the Chinese (it's true) do not consume drinks while eating as it isn't very good. And touches more on their etiquette at the table (:
antoinettesalettainchina.wordpress.com/2012/05/14/they-slurp-they-smack-they-talk-with-their-mouths-full-thats-chinese-eating-ettiquette/
Extremely
Mark Young amazing artical I had no idea! ☺
Hi there! Im a tea lover as well and would love a subscribe!!! thanks!
Why do not drink the rinse?
Nobody's going to stop you from doing so if you really want to. Essentially the rinse is washing off any residual dust, or micro particles on the surface of the tea leaves, leaving you with a clean tasting tea. You ever drank a cup of tea, and felt like your tongue was dusty afterwards? It's what comes of not rinsing properly.
I never thought about that tea needs kind of a cleansing before drinking it. But nevertheless it sounds plausible.
slurrp the shizz nut out of it, sssshshshhlllurrrrrrrrpppp!!!!!!!!!!
你应该训练你的动作，但对外国人也可能是好的
dang that's a lot a work for a cup of tea.......I'll pass....
Здравствуйте. Представительство Китайской чайной фабрики Anhua Dark Tea ищет дистрибьюторов и дилеров всех уровней по РК и СНГ. Особые условия. В т.ч. пробные партии на реализацию. +77755663388 whatsapp
Too much drama for a cup of tea.
1. Put tea bag in a mug
2. Pour boiling water into a mug
3. Remove the bag after 3 minutes
4. ???
5. Profit!
Step 3. Profit
Removing the tea bag lol, what a pleb
lol and much easier
Seems like an over complicated way of serving tea, really. If you boil it down (pun intended) it's basically just 1.Rinse tea 2.Steep tea 3.Serve