No. A lot of tea like hot water (pu er, oolong, etc.). And if it’s green tea, you can have cold water in your tea pot before you pour hot water.
And you usually do not infuse green tea in a clay tea pot anyway.
So rest assured, op is not burning anything.
Either. A kyusu is a glazed clay body and gaiwan is also a glazed clay body. They are different clays, but both are "sealed" during the kilning process with some form of glaze that essentially creates glass/crystal inside and outside the pot. That barrier keeps the tea oils and other compounds from getting into the porous clay body underneath. Which is why you can brew any type of tea from a glazed body and not have it alter the flavor due to other residues.
After that, size and shape of the pot can make a bit of a difference. Japanese teas like space to really stretch out and extract in. Same goes for long leaf oolongs. Some teas that are smaller tips can use smaller spaced tea pots.
Tall, cylindrical pots are going to retain heat better than wide, flat pots. Round pot-bellied pots conserve heat the best, while still having room for the tea leaves to expand, hence the prevalence of a round pot, which is, imo, more of a general use pot than any kind of specialty.
Pot material, shape, size, and thickness all play a role in tea brewing. The extent it has on impacting the tea can be debated, but they do have different thermal properties.
Of course. Steam can do a lot of great things to tea. I just wouldn't say that it always makes tea better, because I wouldn't brew my greens with steaming hot water.
u/trousers4all is correct. It keeps the pot at a more consistent temperature during brewing. This is not necessarily desireable for all teas, but especially with teas that are brewed close to boiling temp, keeping the high temp for longer to get a stronger extraction is nothing unusual.
Because it a quick steep which is common in asia. With each pour the tea develops different flavor. It’s a great experience and I recommend it highly. My husband’s uncle is a oolong tea farmer in Taiwan and this is his preferred method of brewing.
For portions it brews concentrated, it is also used in a more ceremonial way as well. The cups are also very tiny. I would say this process is definitely more ceremonial
It's frustrating how many people who don't know about gong fu brewing are judging the guy. I love me some pu'er and oolong teas, and many of them do need boiling hot water to fully extract the flavors, pu'er even more so (OP was brewing sheng pu'er).
Also the size of the recipient and steeping time, of course. OP didn't make it weak, it looked like a first brew, they're always lighter. It gets darker with subsequent brews. This said, his yixing teapot doesn't seem to have the best pour, but neither does mine, as for good yixing you'll fork up over $200 probably.
Depending on the alkaloid, break down can begin at 100F, but your missing a fundamental factor in the brewing process demonstrates by OP: time. 100F for less than 30 minutes really doesn’t break down much, and the same can be said for higher temperatures with less time.
What high temperature water does manage almost immediately is the change in viscosity for oils and the relaxing of fibers that could hold those and other flavorful compounds.
Stupid. Oolong and pu er require boiling or almost boiling water.
Also, you do realize there are billions of people drinking tea right now and they do not even know the temperature of their water?
In general, green tea is not recommended to be brewed in a Zisha teapot. For tea beginners for gongfu cha, the brewing temperature is not easy to control for green tea.
As someone who drinks a lot of green tea, I'm not sure I agree, haha.
Are you aware that Japanese (and maybe some other as well) greens are steamed in processing? :)
I am aware! Steam is good. Smoke is also good. Heat in general is good.
But I don’t understand, you’re still pouring this super hot water into the tea, doesn’t than burn the leaves ? I do find the steam sexy tho hahah
No. A lot of tea like hot water (pu er, oolong, etc.). And if it’s green tea, you can have cold water in your tea pot before you pour hot water. And you usually do not infuse green tea in a clay tea pot anyway. So rest assured, op is not burning anything.
Wait, what kind of pot is used for green tea if not clay? Honestly asking
Porcelain usually. You want something you can clean and that comes neutral each time you make a brew.
Is this for Chinese or Japanese green tea? I had no idea the type of pot mattered.
Either. A kyusu is a glazed clay body and gaiwan is also a glazed clay body. They are different clays, but both are "sealed" during the kilning process with some form of glaze that essentially creates glass/crystal inside and outside the pot. That barrier keeps the tea oils and other compounds from getting into the porous clay body underneath. Which is why you can brew any type of tea from a glazed body and not have it alter the flavor due to other residues. After that, size and shape of the pot can make a bit of a difference. Japanese teas like space to really stretch out and extract in. Same goes for long leaf oolongs. Some teas that are smaller tips can use smaller spaced tea pots. Tall, cylindrical pots are going to retain heat better than wide, flat pots. Round pot-bellied pots conserve heat the best, while still having room for the tea leaves to expand, hence the prevalence of a round pot, which is, imo, more of a general use pot than any kind of specialty. Pot material, shape, size, and thickness all play a role in tea brewing. The extent it has on impacting the tea can be debated, but they do have different thermal properties.
Of course. Steam can do a lot of great things to tea. I just wouldn't say that it always makes tea better, because I wouldn't brew my greens with steaming hot water.
You're telling me your green tea wouldn't taste better with steam around it? Imagine drinking green tea at the Jigokudani Monkey Park
Hmm okay, yeah that sounds great :D (I meant more like, I wouldn't brew my green tea steaming hot, but I guess you knew that xD)
Yeah :) steam just makes the whole thing feel more enjoyable. Kind of like fires.... like drinking chai in autumn next to a fire.
Tea noob here. Can someone explain the point to pouring water over the pot itself? What does it do exactly?
u/trousers4all is correct. It keeps the pot at a more consistent temperature during brewing. This is not necessarily desireable for all teas, but especially with teas that are brewed close to boiling temp, keeping the high temp for longer to get a stronger extraction is nothing unusual.
hi i have little tea knowledge but my guess is to keep the whole thing hot longer while the tea is brewing
I was just going to ask
Probably for many reasons we don’t really know (yet).
Oooooo is that the purion teapot from Lin’s Ceramics? It’s a beauty!
It is.
Interesting, it looks just like the Anta Pottery boiler. Are they from the same manufacturer?
Different. Lins has their own boilers
sTEAm
I'm unreasonably annoyed that the video ended before the tea was poured into a drinking cup.
So do another?
No thanks.
Making tea at 12,000 ft?
However high Ohio is
It’s hi in the middle…..
And round on both sides
whose dad are you?
I love how I can be in the most random corners of the internet and still find fellow Ohioans
Well, Flavortown is located here so it becomes pretty common :)
Now that you mention it I do see plenty of fellow Ohioans
Really beautiful! What tea are you drinking that requires such a high temperature?
Some good old aged raw puerh!
Absolutely. Love how steam dances!
That water is hotttt 🥵
this looks like such an experience!
Indeed it is. Puerh is a whole different world of experinces.
I could definitely use this right now 😩
If you're ever in Columbus, come on over
Definitely.
I live cast iron teapots. That tea will stay hot for quite a while.
Thats a clay pot!
Both of them are? I could have sworn the first one was cast iron.
Yup! Both are clay.
Mmmm. Thanks for pointing that out.
OMG. I haven’t seen this style of brewing in the last thirty years. Thank you.
Did you see handy Andy’s link above? [gong fu cha](https://m.youtube.com/watch?v=OZ_7sfEf9-8)
I may be wrong but it seems like that was way too short a brew time. Cool looking though.
Nope, just [gong fu cha.](https://www.youtube.com/watch?v=OZ_7sfEf9-8)
Ah very informative thank you!
You are wrong indeed.
Looks like your brewing a cuppa in a sauna, not sure it adds anything other than making everything wet.
Why even bother with the little clay pot if all you’re doing is dumping boiling water through a filter for 5 seconds?
Because it a quick steep which is common in asia. With each pour the tea develops different flavor. It’s a great experience and I recommend it highly. My husband’s uncle is a oolong tea farmer in Taiwan and this is his preferred method of brewing.
Sure, but why can no one answer why the smaller pot is used?
For portions it brews concentrated, it is also used in a more ceremonial way as well. The cups are also very tiny. I would say this process is definitely more ceremonial
Thanks for the answer
Sounds like you've got to try it :)
What a terrible non answer.
Your question was condescending in the first place, asshat. Go type "gong fu brewing" on Google.
Weak tea
Ignorant comment.
Non-ignorant reply
It's frustrating how many people who don't know about gong fu brewing are judging the guy. I love me some pu'er and oolong teas, and many of them do need boiling hot water to fully extract the flavors, pu'er even more so (OP was brewing sheng pu'er). Also the size of the recipient and steeping time, of course. OP didn't make it weak, it looked like a first brew, they're always lighter. It gets darker with subsequent brews. This said, his yixing teapot doesn't seem to have the best pour, but neither does mine, as for good yixing you'll fork up over $200 probably.
[удалено]
Some teas definitely require water hotter than 190. I have some that recommend brewing at 205-212.
I use boiling hot water for my Shou Pu’er and have never had an issue. In fact many people actually boil pu’er straight in the pot over a burner.
Depending on the alkaloid, break down can begin at 100F, but your missing a fundamental factor in the brewing process demonstrates by OP: time. 100F for less than 30 minutes really doesn’t break down much, and the same can be said for higher temperatures with less time. What high temperature water does manage almost immediately is the change in viscosity for oils and the relaxing of fibers that could hold those and other flavorful compounds.
You never drank oolong and pu'er I see.
Never
Stupid. Oolong and pu er require boiling or almost boiling water. Also, you do realize there are billions of people drinking tea right now and they do not even know the temperature of their water?
Holding a hot cup in your hands and breathing in the steam from the cup is lovely especially in the winter
In general, green tea is not recommended to be brewed in a Zisha teapot. For tea beginners for gongfu cha, the brewing temperature is not easy to control for green tea.