"I am not gonna go through the whole sensorial delights of this tea ... aaahhh.. oooooo..." 🤤

Just when I thought you couldn't get any geekier about brewing methods.

How do you know you're a tea addict? "I will NOT go through the sensorial delights of the tea. Ohhh... i am getting lilac... ahhhh... mmmm..."

That's why I love your channel. You can't find anywhere this kind of topics about tea! ❤️

Just finished watching! Interesting, Don! Yes, I was taught the clock method when visiting China, specifically to brewing Sheng puerh with. It was to reduce astringency and bitterness vs. the swirl method. I’m normally a swirl girl as I learned the first brewing from you and love the dynamic and drama of the motion. Just puts an extra arabesque into my tea routine. Now I use the clock method on teas with astringency or bitterness beyond my comfort zone. Which, because of what I normally have in my stash, isn’t really an issue. I’m surprised and intrigued that your experiment lead to the conclusion along the lines of consistency more than astringency/bitterness control... but it sounds like it makes sense. I’ll try the experiment next time I drink a sheng. The first time I tried the two methods wasn’t on gushu, so maybe that also impacts brewing method choices. Have a great weekend & thank you for the video! 🙏❤️🙋🏻‍♀️🍵🍵🍵

If we're gonna get this geeky, then I'd bet teapot/gaiwan shape is next. *hint hint*

I’ve always done “fixed” rim brewing followed by direct on the last couple infusions. Never thought it would make a significant difference. The more I think about it now, it could have a real impact especially on ball-rolled oolong. I’ll have to experiment! Thanks for the video

Great video! Brewing in a circle is my choice. It brings more complexity and harmony to the session. Really as If you are going on a journey and come back home again, every single brew represents the full spectrum of life, of process towards fulfillment, oneness. I look at it as the Tao way of brewing. Hao!

I need a Saturday session............Badly!

not the usuall time to upload a video but a welcome upload :)

Beautiful! I always do clocked and continuous together, must try clocked alone today! Thanks for this video

Well, as I am practicing rim pouring more often, I understand why some gaiwans have hole in a saucer :D

Fantastic video! Thank you!

Another great video!! Thanks

Just started watching, fun! Thank you for making a video on this! My kind of video! 🤓🤓🤓❤️❤️❤️🙏🙏🙏

This was a banger! 🔥⚡️🔥⚡️🔥

saturday -> okay I'm not gonna do anything and be lazy all day Don uploads new vid on saturday -> oh shoot should brew some tea now! (because it makes you wanna drink tea too 😂)

I agree the fixed brewing method does bring out more of the minerality in the tea and it can get much more astringent almost bitter quicker.

I'm definitely a circle style pourer.

Well, now I am doing continuous rim pouring with clockwise gaiwan turning after every brew :D So now it is super safe to have good balanced infusions.

Perhaps another variable you could add would be strength of the liquor over many brews - Until flavour is exhausted. Which gave the most yield vs which was exhausted quicker?

Clock brewing may work for clay teapots with narrow mouths then. Great series, insightful and useable parameters. 🍵 Cheers, GABA Saturday.

I prefer to sorta combine the clock and continuous in the sense of pouring in and pouring out, meaning with every infusion using the continuous method I turn the gaiwan from 9 to 12 to 3 to 6 so when im pouring out every leaf is being touched with water on the way out.

As always, these videos are informative as ever. :D Could you do a session on Shiboridashi versus Hohin when brewing gyokuro? Or maybe shiboridashi versus gaiwan when brewing longer leafed teas?

It came early!!!!!!

Is it really common practice if you are gaiwan brewing in the "fixed" style to keep brewing without jiggling the gaiwan to redistribute the leaves so you do not get that clump of leaves on one side and keep pouring through that tea leaf dam? I would think that if you pour the water into the same side of the gaiwan that you would shake the gaiwan a bit to redistribute the leaves evenly thus preventing the astringency/bitterness result?? Same question when teapot brewing - especially important with a smallish teapot using a fairly large amount of tea leaves.

Hello Don, I don't know if anyone else has tried but I started my own method of indirect brewing (let's call it "closed gaiwan" for the sake of giving it a name) in which, after the leaves are rinsed, I place the lid on the gaiwan and pour the water on the lid before it runs off the lid and into the gaiwan. Why do this? Because I found, even with the Bonavita gooseneck kettle, that I was getting too many air bubbles in my gaiwan and so I wanted to slow down the flow of water (to prevent air bubbles) similarly to when a mixologist uses the back of a spoon to float one liquid on top of another; and also because the lid is often the coolest part of the gaiwan and if the rest of the wares are warmed then why not also the lid of the gaiwan. I found this has reduced the number of ai bubbles significantly when brewing and I still remove the lid between brewings in order to rest the leaves. After watching this video, I may now experiment more by combining closed gaiwan with clock style and with continuous style to see if that changes things for me. Curious to know if you have ever brewed tea by pouring your water over a closed gaiwan or if you know anyone else who has done this and what your impressions are regarding that practice. Thanks. -Mark W from Delta (just outside of Vancouver), BC, Canada

Oooh I was doing this without knowing Haha

Wonder how these timings would effect white, green and yellow teas.

I thought you always pour in a round motion. ?

Hey don what do you think about the following idea: you could make a series of videos or shots where you interview customers in your shop and ask them to sit down with you and have a chat about the tea they are drinking and anything else that comes to mind.

Is there the possibility that the choice of tea type may affect the results from these pouring styles? Raw puerhs are quite finicky anyway so it could be that other tea types are better suited to fixed pours.

I still put my Sheng Puerh in a coffee maker.

Is the tea organic, if yes why do you still have to rinse them ? Bye the way love the vids

This is only for Gaiwan-nerds unfortunately. There is no rimjob available with my Banko Kyusu, but my full cup of Sencha is delighting nevertheless.

Probably I would want to get tea drunk trinking tea this way lining four infusions up taking a tea line. 💊

Please could you reduce your intensity and be calmer and quieter like in your old videos (the tea deserves this)? No need to rush, especially with the footage speeded up.

what is in the horizon they speak of an orifice though plural DON lies i hope no mistakes given if DON