How To Brew Yancha With a Gaiwan (In Depth)

Рет қаралды 1,965

Жыл бұрын

The techniques to brew yancha:
1. (温器) Warm up your teaware with 212 F water before brewing;
2. Try the tea and water ratio of 1:18 for a fragrant and clear taste;
3. “摇香和闻香“ Shake and enjoy the aroma before your first steeping;
4.低斟高冲, 定点旋冲 Hold your kettle low, then lift your kettle slowly and pour the water like a stream;
5. Save your first steeping and enjoy it lastly;
6. Use 212ºF/100ºC flash steeping for the first 3 sessions, keep the same water temperature, and extend the steeping time as you go;
I hope you find this video helpful! Feel free to check out this shorter and uninterrupted video for the complete flow of yancha brewing with a gaiwan.
• Let The Time Flow - Da...
If you are new to brewing with a gaiwan or want to improve the aesthetic of your tea brewing, you are welcome to join our online tea course:
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Thank you so much for watching!

Пікірлер: 25

@nigelinasia2088 2 сағат бұрын

As mentioned by another commenter, you must be one of the first and few to suggest keeping the 洗茶 steep to the end. A variation that I do with my puerh in the evening is to steep the last few (tenth or eleventh) for a long duration (five to ten minutes) and store in the fridge for a refreshing drink in the morning.

@Elim1974 6 ай бұрын

I recently started my tea journey. The way you explain and present is very calm and clear, this is very helpful. Thank you for sharing these video's.

@kongmountaintea387 6 ай бұрын

I'm so glad to know you find it helpful! Enjoy your tea journey!

@TeaSmithWay 10 күн бұрын

You’re an interesting character; quite a sweet soul actually. Particularly loved your response when the gaiwan was too hot - I know exactly the feeling of having to keep pouring to your guests while your fingers are in pain! 😂 I’ve been brewing gongfu since around 2005, and still learnt a few new perspectives (like not discarding the first brew!). Thanks for the sharing your time and interest here.

@kongmountaintea387 9 күн бұрын

Wow, it's been 19 years since you started brewing in the gongfu style. I'm impressed! My first impactful experience was back in 2013 when I was a college student spending my whole summer at my cousin's tea house. Back then, the gaiwans I used were thinner and harder to grab; my fingertips were always in pain! As you mentioned, there are always new perspectives to learn in the tea world, which makes the journey an endless joy! I'm so happy to connect with you!

@ayoitselaine Жыл бұрын

This was so helpful, educational and clear! Thank you for creating this video :)

@kongmountaintea387 Жыл бұрын

Thank you for your kind words! I'm glad it's helpful!

@YushangChen Жыл бұрын

Glad to hear you talk in the video, it's better than the silence video, thanks for your sharing.

@kongmountaintea387 Жыл бұрын

Talking in the video is definitely a new experience for me! Thanks for your kind words and encouragement ;)

@prcr 5 ай бұрын

Thanks for this detailed and graceful tutorial. Saving the first infusion to taste cold at the end adds a whole new delicious experience to the tea session!

@kongmountaintea387 5 ай бұрын

So glad you tried it!

@ehayes7849 6 ай бұрын

An excellent 'how-to' tea video! Thank you!

@kongmountaintea387 6 ай бұрын

Try the methods and let me know how it goes!

@MisterMeow-vt8kl 28 күн бұрын

Wonderful video and you are the first that I know of to save the first pour. I actually prefer that as if you’re buying premium tea, it should be high enough quality to drink immediately. As some say they rinse to remove impurities and pesticides. I’m afraid that if that’s the case those unwanted impurities etc will remain for subsequent steeping. Well done video, well spoken and very graceful movements. You have a very amicable personality. Best wishes and happy tea (cha) sessions to you and yours! Cheers!

@kongmountaintea387 26 күн бұрын

Thank you for your kind words! Honestly, if there are pesticides, how much can a quick rinse do for the tea? Hope you try the method and techniques, happy steeping!

@nigelinasia2088 2 сағат бұрын

Yes, this is a really cool concept. What I love about gong fu style is that there are rules but then there are no rules. As my tea sensei in Tokyo told me, don't worry too much about following all the rules - be like Bruce Lee and pick and choose elements that appeal to you and create your own style.

@keepsilence73 Жыл бұрын

🥰🥰🥰

@kongmountaintea387 6 ай бұрын

😸😸

@wavecore2860 Жыл бұрын

i use distilled water as it prevents mineral buildup in my kettle

@kongmountaintea387 6 ай бұрын

Thanks for sharing!

@prcr 5 ай бұрын

I believe that using water that is too soft will affect the taste of the tea and prevent the brighter notes from showing up in your cup. You need some minerals to balance out the flavor of the tea.

@Meskarune Ай бұрын

I use filtered tap water so it doesn't have any chlorine taste. I think at minimum filtering the water is important. For white tea or some green tea I might use a good bottled water.

@nigelinasia2088 2 сағат бұрын

When using and pronoucing key words in Chinese, could you please superimpose the characters, too? Helps remember the meaning. *** You already do in some places. Thank you.