Don: I'm not going to do a sensory appreciation because.. Hold on... Also Don: oooh! Stone fruit, cherry, peach!

This is one of my favourite ways of working out a tea. Never done a side-by-side like this though. That'll save time AND allow a more direct education between the two. Win win!

Hi Don! Interesting. I was taught a similar technique when I was in Jingmai by some tea hunters from a chinese tea company from Kunming. I was left to brew for them when the factory owner started his water pipe „bong“. My first brews in the gall method came out quite strong and everyone winced (I measured the tea out by eye, 🙈). The lady then proceeded to teach me the rim brewing, the water height, and where on the gaiwan to pour in (3 o’clock), and where on the gaiwan to pour out (9 o’clock), and moving every two to three infusions 3 hours clockwise (and turn the gaiwan). The difference was amazing! The astringent bitter taidi maocha went from uncooth to drinkable, and the single trees production went from a good solid tea to something that sang. The lady told me: the the swirling pour (stirring up the leaves) was more suited to eastern China, and high end green teas, releasing their aromatics to the nose. For Puerhs, especially those with astringency and bitterness in their youth, the rim and 3 o’clock 9 o’clock method was more suitable. I was just discussing this with Natasha and Maciej the other day. 😄 Thank you for your video and glad to see you remark similar effects! Have a wonderful weekend, and thank you for reminding me I need to try the 8 immortals still! Sending love to Camden! ❤️💐🙋🏻‍♀️

Yay finally masterclasses are the best (well and the travel vids ofc)

WOW! The indirect method has made a huge difference to my tea. Previously I used gall brewing (although I didn't know the name) and many of my teas - from various sources - were very astringent, especially after the first brew. Now the astringency is gone and my teas taste great. Thank you Don.

Your enthusiasm for tea is bursting out of you in this video! helpful vid. thanks

Last year, when I first learned of tea galls, I began tapping my pots to move the tea out of the way for indirect brewing (I don't use giwans). Over time, the taping of the pot has become part of my personal tea ceremony and my preferred method for brewing. However, it's more about keeping the leaves from clogging the spout than any difference in the actual brew.

As usual a big thank you for the video and the information provided, almost always useful and interesting 🤗🤗🤗

Your tempo 60 is spot on!

Excited to try this out, I always love these masterclass vids!

Leveled up!

Thanks for this really interesting and informative comparison. I was wondering about the implications of swapping for the second infusion (doing direct brewing on the previously indirectly brewed leaves, and vice versa). Could this potentially amplify the difference between the two extractions? My thought process is that the leaves that were indirectly brewed have given less of their minerality to the tea liquor. So, if they are then directly brewed in the second infusion, they have more minerality to give to the tea liquor. Conversely, the leaves that were directly brewed already gave more minerality to the liquor, and so, with indirect brewing, the tea liquor might be all the more softer. I'd be curious about the difference in the second infusions when tea leaves were directly brewed for the first and second infusions vs indirectly brewed for the first and second infusions. OK, maybe the answer is I should try this myself :-). But I'm keen to hear your thoughts. My hypothesis is that the difference would be the largest on the first infusion.

I find indirect brewing modern style TGY is a must. I’ve been drinking sour sap everyday this week and really enjoy this years batch. In the last 2 or 3 infusions I’ll go direct brewing and I find that ends the tea on a brisk note. There’s no right or wrong, experiment and see what you like!

Fascinating exploration of something I never would have even considered.

Now I really want to try indirect brewing! Thanks for always sharing such useful tea tips.

Thanks for the video, Don!

Wow this is great! I have tried this with green tea and found a difference! Thanks for a great video Don! 👍🏽

Super lesson ! I must say I was not conviced at the beginning but now I am, it works !

Interesting. I usually start indirect then switch to direct ~5-6th infusion for Dancong, Yan Cha, and blacks. Ball oolongs I brew direct, indirect 3rd to 5th or 6th infusion then direct again. Kinda similar to how you were saying at the end.

Is there any other way to say direct (goal) and indirect (rim) brewing? Because in Chinese, I prefer to say them as 沖 for direct brewing and 淹 for indirect brewing, so that people can very easy to catch the point. And I think maybe 沖 can be translated as "flush", and 淹 can be translated as "submerge". And there are some more details with the placement of tea to cooperate with the different brewing.

Top quality content as usual.

Thank you for the video Don. Just tried it on the 6th and 7th infusion of Pollen Driver; it really seems to make difference:)

Thanks for share you knowledge about tea and greetings from Brazil!

Thank you Sir!!!! Great info !!!

you can also explain it with basic thermodynamics. The mechanic work E(kin) from the water (Which is messured in Joule, Newtonmeter or Wattseconds [all 1:1]) is beeing added to the leaf if poured directly onto it. this extra energy provides to more extraction, additional to the energy from the hot water (which would be Q=m*Cp*deltaT [this is also messured in Joule so you can add it]).

Just tried this with Golden Turtle Wuyi Yan Cha and it was a really lovely experience!

Yummy. I just bought two dan congs. One being a gao shan dan cong. Will take my glazed Kyusu for it. 💕 💕 💕

Chlorogenic acid and Vitamin C in the scented tea can make the skin become exquisite, white and glossy.

Could you pls explain more about direct vs indirect browing?

excellento

Hai don great video got this recommended straight through my emails and clicked it instantly good job I’m just trying out the sticky rice cakes recipe also quick question to anyone who reads this comment so is the tea that don sells like classed as top quality high end tea or middle quality compared to other teas and have you recently discovered indirect brewing or no because I’ve not seen you do it in other videos I don’t think

Yes, he´s right, also for example a Da Hong Pao being very thinleafed, so the direct brewing have a stronger effect on the leaves.

How would you categorise pouring onto the gaiwan lid and the water running onto the leaves? I've seen this done in a more ceremonial setting and wondered if anyone had tried it, and if so, what were the results?

Hey Don... I have found that I can coax out more infusions from white tea and from Pu-Erh by what you call "indirect" brewing... that being said - I prefer to brew strong and have fewer infusions when drinking by myself...

Hmm - very interesting! I find that I usually rim brew with my fine gooseneck spouted Oxo pot (highly recommended)!

which is more common in china (japan)? Thank you don for you content and hopefully your answer

Hey Don! What's your opinion on Yabukita Gyokuro? I just tried Gyokuro for the first time, brewing it the way you did with a Okumidori Gyokuro in your video. It had a flavor profile similar to what you described but it never became as intense in flavor, as thick and as vibrant in colour. The first brew had a mindlowing flavor but was rather pale green. Does cultivar have an effect on colour and thickness?

If Don or anyone else for that matter know if Adogia tea is any good? I know it's not going to be top tier quality but is it even decent?

Don- have you ever done a video on the ginseng oolongs that are out there in the market? The ball rolled oolongs that are enrobed in ginseng stuff and come to look like green pebbles? I'd love to hear your thoughts on them.

Frankly spoken I have my problems with a hot brewing. 😐 I always want a moderate infusion, so expecially sheng for example kind of loosens its charakter with a way too hot infusion. 😐

All brewing is direct in the sense that the water hits the leaves eventually. If the issue is temperature, why not just brew the tea at a lower temperature? Also, pouring on the side would seem to hit some leaves for longer than others while pouring directly on top would hit them all more evenly.

_Cheers everybody_ 😋

anyone know what kettle he is using here?

Your white porcelain is so exquisite. Yummy.

Please explain turkish tea

Damn son, Don's song and dance about Dan Cong...

hey have you ever drunk wakocha tea? It's black japanese tea, I've not seen video on your channel about it. I tasted it and it was delicious

I want this strainer, mine always falls in the cup. 😂

Didn't you confuse the direct with the gall brewing method? If anything, the indirect, rim brewing method would be the "gall" brewing method because the meaning is you need to be careful since you don't want to rupture the gall.

I find the term brewing strange for tea and coffee, I only know brewing for beer and other alcoholic drinks. Otherwise, I know the terms of making tea, pouring warm water onto tea, infuse water with tea, infusing tea, leave the tea in the water for e.g. 40 sec.

The frog is your favorite, isn´t he? 👌

I'm going to count in my head soo 1 2 3 4 5... He says out loud

A question, for a service tea first infusion indirect and for a second infusion direct? What you think? Or I started indirect and continued the same service for others infusions? Big hug!

please do a no talking, asmr tea ceremony video