Josh Coblentz will have a new ep up soon!!

@TeaHouseGhost Sorry to resurrect this comment, but this whole set is gorgeous. Do you list anywhere the tea sets and table wear that you use in these videos? I did not find anything like this at your site.

Thanks for watching!

Still something that attracts me to it every day. Spill city over here.

@@TeaHouseGhost Honestly one of the things I struggle with is when I invite friends over for tea and tell them I like to make it in the gong fu style is that they immediately jump to "chinese tea ceremony" which makes them feel intimidated by the formality associated with ceremonies. I have a hard to convincing them that it's not really a ceremony, just a series of steps and methods to produce delicious tea. I think in general ceremonie isn't a great descriptor of what gong fu cha is, because it's a living art born of the common desire of great tea, all rooted in practicality. I want my friends to feel comfortable and at home while sharing great tea with them! What descriptor can I use to describe it that might make it seem a little more casual than "ceremony" ? Thanks!

@@Wyrdrock I like to say it's a discipline! Something you do everyday to mindfully practice so as to cultivate Gong Fu.

Ah, that's a good idea... Daily drinking videos once a week or something for seasonal and rare teas

謝謝啊!

Sigi will have a new ep for ya soon!

Thanks so much for watching!! ☺️

Love it! Making it work!

Agree. He IS cute hahahaha. Not that that’s important…

Sometimes we like to play on Legendary Mode 😅

There are tiny leaf fragments in the tea fairly often - it comes with the territory to some degree. Using high-grade whole-leaf tea will help some.

Yes, the tea will steam a little bit when leaving the lid on the gaiwan, but this particular tea can take the steam and it won't effect the flavor too much. Not letting the tea steam is a little more important for something like green tea, which is more delicate. This tea is hearty!

It is a thing some people do, but is not a necessary form. This style can sometimes allow a hei cha or Shu Pu'er to carry those thick and dark flavors deep into the infusions by saving a little from the last steeping to kickstart the next. This is possible with this tea because it normally won't get bitter (though some hei chas get kinda sour with long steepings)

@@TeaHouseGhost Huh, that's a really interesting idea, I'll have to try that! So would you start "saving up" straight from the first steep, or on steep 3/4/5?

@@jazzianful you can do either way! I would encourage trying both ways and seeing what you think works better!

You can just use a bowl or any kind of tray to catch water!

Welcome! Excited for you on your tea journey! What kinds of teas have you been tasting lately?

I’ve always like green tea but just discovered pu’erh and have been really (over)enjoying it. A whole new world!

Board Lord it's not always something you want to do, but it is a style. Some of the folks pouring tea at our teahouse like to leave a little liquor in a gaiwan of hei Cha or shu puer as a way of giving it some extra concentrate carrying into the next steeping. Again, not for everyone or every time, but a fun alternate style to showcase in the show. =)

Interesting, I’ll have to give that a try. Thank you for the response!

Everyone develops their own style, my friend. No wrong way to do it. Nothing wrong with disagreeing about style and process, and noticing what bugs you about someone else's style can help move you to experiment in your own ways, but I would promote refraining from telling others they're "doing it wrong." Everyone is on their own tea journey, and any place along that path is somewhere to be celebrated. 😎

I'm curious, though, what your style dictates for this technique? Can you tell us about it?

It’s more of practical safety, nothing about style... bringing 3 cups of chabei with hot water using chajia over gaiwan, then over gongdaobei, all the way to shuifang is not practically safe.. the idea is to minimise risk exposure.. another suggestion: put the shuifang to left side nearer to the chabei..