Gaiwan

Many teas are not suitable for direct steeping in boiling water. For example, green tea, young or lightly aged raw Pu'er, black tea, and even oolong tea. Teas that are suitable for steeping tend to be coarser and older, such as dark teas or white teas that have been aged longer. If we consider steeping a tea for an entire night or day and it still isn’t bitter or astringent, and is even better than when brewed, the likely candidate would be old Liubao tea. Old Liubao tea can be brewed, steeped, or boiled. It is highly cost-effective, easy to store, beneficial to health, and most importantly, suitable for the majority of people's constitutions. This makes it all the more remarkable. This is also why I have come to appreciate and endorse Liubao tea more and more. The longer I spend in Wuzhou, Guangxi, and Liubao Town, the more I fall in love with Liubao tea, whether it’s made using traditional methods yielding the “Liubao character,” or modern processes producing rich, dark, aged flavors. I am increasingly influenced by the local custom of drinking Liubao tea here. In the mountains of Liubao Town, laborers often drink fresh tea. Whether it’s…

There are many types of tea on the market, and everyone has their preferences. However, the key lies in the choice of tea ware. When brewing tea, using corresponding tea ware can make the taste much better than ordinary ones. Many people enjoy drinking Pu'er tea, so what kind of tea ware is best to brew this type of tea? Additionally, some people are not clear about how to use tea ware. Let's look at the details below. What Kind of Tea Ware Should Be Used for Pu'er Tea 1. Yixing (Purple Clay) Tea Ware Pu'er tea is a type of tea worth savoring. When brewing Pu'er tea, the selection of tea ware cannot be overlooked; otherwise, it would be a waste of such good Pu'er tea. Speaking of suitable tea ware for brewing Pu'er tea, Yixing (purple clay) tea ware is naturally the first choice. This is because Pu'er tea requires hot water to slowly release its essence. Therefore, the temperature-retaining properties of a Yixing teapot make it the most suitable option. Moreover, the excellent breathability of Yixing teapots perfectly preserves the original aroma of Pu'er tea. Benefits of Brewing Pu'er Tea with a Yixing Teapot: Using a Yixing…

The tea ware is the father of tea. There are many mystical theories about choosing tea ware, but you can largely get it right by remembering the following principles: 1. The coarseness or fineness of the tea ware's texture is directly proportional to the degree of fermentation and age of the tea. In other words, teas with lower degrees of fermentation are best suited for finer-textured wares, such as green tea in celadon or glassware, oolong in finer grained purple clay, and dark tea in coarse stoneware or coarser grained purple clay. This is because the finer the texture, the better it is at bringing out the warmth and smoothness of lightly or unfermented teas. Coarse stoneware, on the other hand, can absorb the off-flavors of aged teas, so-called "sweetness after water passes through sand," which helps to dissipate the turbidity of aged teas. 2. The height of the tea ware is directly proportional to the age of the tea. In principle, older teas, which do not fear steeping, are well-suited for taller, deeper vessels, like the "Qin Quan" and "Han Duo" styles of purple clay, which can effectively bring out the character of the tea. Finer, more delicate teas,…

Raw Pu'er tea does not need to be boiled. From a tea-making process perspective, raw Pu'er tea is a type of tea that has not undergone fermentation. Its tea infusion has a strong flavor and a potent aroma, which can be fully activated through direct brewing. If you choose to boil it, the tea may become overcooked, resulting in a bitter and astringent taste. Moreover, when drinking raw Pu'er tea through brewing, there are certain requirements for the teaware used; it is best to use a purple clay pot. Typically, the method of boiling is chosen, although ripe tea can also be brewed, it just doesn’t produce an infusion as rich as when boiled. Is Pu'er Tea Suitable for Boiling? Experts have clearly stated that Pu'er tea is better suited for brewing and should not be boiled. This is because boiling Pu'er tea can easily result in a concentration that is too high, potentially affecting the spleen and stomach. It also makes it difficult to control the aroma and taste. This applies particularly to raw tea, as the boiling method would make the raw tea into a "paste-like" consistency, with a cloudy infusion and an even more bitter and astringent…

Raw Pu'er tea, also known as Pu'er raw tea, is a specialty tea from Yunnan Province. It is characterized as a naturally aged post-fermented tea that becomes more fragrant over time, with a robust and sweet taste. Here are some brewing methods and tips for raw Pu'er tea cakes. 1. Preparation First, prepare your tea utensils. Use a purple clay pot or a gaiwan for brewing raw Pu'er tea. Additionally, you will need a raw Pu'er tea cake, hot water, and a tea needle among other tools. 2. Loosen the Tea Use a tea needle or other utensils to gently pry open the edge of the tea cake, allowing the surface leaves to spread out. This makes it easier to brew and taste the tea. It helps the leaves release their aroma and flavor, making the tea broth richer and the taste more complex. 3. Rinse Utensils and Wash the Tea with Boiling Water Rinse the tea utensils with boiling water once, primarily to increase their temperature and clean them. A quick rinse of the tea with boiling water removes impurities and off-flavors, which awakens the tea. This also helps to loosen the leaves for better brewing later on. 4.…

Black tea is commonly brewed in a gaiwan, which allows for good control over the flavor of the tea. However, black tea can also be directly brewed in a cup. When doing so, be careful not to use too much tea; for a 200ml cup, about 2 grams of tea leaves are sufficient, and the brewing time should be around two minutes before drinking. What Kind of Cup Can Be Used to Brew Black Tea? To brew black tea, suitable teaware includes transparent glass cups, aroma-trapping cups, travel cups, and thermoses, primarily based on personal preference and the situation. For example, glass cups and aroma-trapping cups are suitable for office or everyday tea drinking, while travel cups and thermoses are ideal for travel or winter tea drinking. Under normal circumstances, a gaiwan can be used to brew black tea, paying attention to the amount of tea, water temperature, and infusion time. The Steps for Brewing Black Tea: 1. Use pure mountain spring water or mineral water. 2. Prepare white porcelain or heat-resistant glass teaware and clean it thoroughly. 3. Place the tea in the cup at a ratio of 1:50, with 3-5 grams being optimal. 4. Begin brewing; the water…

Everyone knows that to make tea taste good, the way you pour water is key. This is because each pouring technique has very strict requirements for the force and stability of the pour, which better releases the inner qualities of the tea leaves, resulting in a perfect cup of tea. How do we control the force of the pour and maintain stability? Aside from regular wrist strength training, the most important thing is to master the method of pouring water. How to Pour Water for Better-Tasting Tea! 　　① High-Pour from a Raised Kettle 　　Purposefully raise the kettle to pour water, letting the stream strike the tea leaves and make them tumble to stimulate their aroma. This is suitable for teas with high aromas, such as Tieguanyin and Phoenix Dancong. 　　② Low-Pour at a Fixed Point (Single-Sided Fixed Point Pouring) 　　Fix the pouring point at one spot on the edge of the gaiwan, with the spout close to the rim. Slowly pour water, allowing the tea and water to slowly come into contact and blend. This is suitable for teas with a heavy body, such as aged Liu Bao and ripe Pu'er. If too much tea is accidentally added, or if…

“The vessel is the father of tea,” but what kind of tea ware should be used when brewing #Pu'er tea to best present its characteristics? When choosing, start from a practical perspective and then consider aesthetics and overall coordination. There are various types of vessels for brewing tea, made from materials such as porcelain, clay, glass, etc., in different shapes, including teapots and #gaiwans, among others. Today, I will share several commonly used tea wares for brewing Pu'er tea. 1. Gaiwan: Mr. Lu Xun once said, “To drink good tea, one must use a gaiwan.” Gaiwans are widely used and referred to as “versatile tea wares.” They can be used to brew almost any type of tea. For those who have not yet mastered brewing techniques, they may find them a bit hot to handle. White porcelain gaiwans do not absorb the aroma of the tea, have good heat dissipation, are easy to control and clean. They do not alter the intrinsic properties of the tea and can well present the quality of the tea, effectively revealing both its strengths and weaknesses; they are convenient for smelling the aroma, appreciating the liquor, and observing the leaves, making them essential tea…

Boil a pot of water, use the temperature of the water to warm the tea leaves, and you'll have brewed a cup of fragrant tea. Everyone who drinks tea knows that it shouldn't be steeped too many times, but most also know that some teas can be boiled. So how do you boil tea? What Are the Benefits of Boiling Tea 1. Releases More Internal Substances British scientists found that boiling tea allows the leaves to release more of their internal substances compared to brewing with boiling water, enhancing health benefits and anticancer properties. Studies show that boiling tea in a kettle for 5 minutes results in the highest concentration of antioxidants that can absorb harmful substances. An hour after drinking tea boiled for 5 minutes in a kettle, the level of antioxidants in the blood increases by 45%. Boiling tea also enables a full release of substances such as catechins, caffeine, and tea pigments, enhancing effects like invigoration, fat reduction, and disease prevention, which are beneficial to human health. 2. Enhances the Aroma of the Tea In many regions, water heated in a standard kettle does not reach boiling point, and hot water cools quickly in winter. This makes…

Having worked in the tea industry for a while, one naturally encounters various kinds of tea drinkers or people with many questions about tea. As a result, it's common to be asked questions related to tea. Some of these questions are specific and personal, while others are more general and common. Based on daily experiences, the author has created a list of "eight dos and don'ts" in the style of "dos and don'ts," hoping to inspire further lists of "N dos and N don'ts." 1. Relax and enjoy; don't burden yourself. Often, friends say, "I'm sorry, I don't know much about tea." Whenever I hear such comments, besides feeling apologetic, what I really want to express is that when drinking tea, there's no need to worry about whether you "know" or "don't know" about it. "Knowing" or "not knowing" isn't important; what matters is starting to drink tea. How many people who watch TV "understand" how it works? Does this stop them from watching TV? How many people who use their phones "understand" how they function? Does this affect their usage? How many people can claim extensive knowledge about the food they eat? Not many. The complexity of tea has…

Raw Pu'er is a type of Pu'er tea, available in compressed and loose leaf forms. To brew raw Pu'er tea effectively, attention should be paid to the amount of tea used, brewing technique, and infusion time, to avoid overly strong and heavy infusions. The brewing method can be divided into five main steps: first, break open the tea cake and take 8 grams of tea; then use boiling water to warm the teaware, which helps to stimulate the tea's aroma; after that, place the dry leaves into a gaiwan and pour in 100°C (212°F) boiling water; once the water has been added, decant quickly and enjoy. Brewing Steps for Raw Pu'er Tea 1. Awaken the Tea For high-quality raw Pu'er tea intended for consumption in the short term, it is best to awaken the tea. This involves breaking up the tea and placing it in a tea jar. The tea jar must be clean and odor-free, and should not be filled too full—about two-thirds is sufficient. If a tea jar is unavailable, the opened tea can be temporarily stored in a kraft paper bag or resealable bag. It is important to store the tea away from direct sunlight, odors, and…

Pu'er ripe tea is a favorite among many tea enthusiasts, but brewing it requires skill. Paying attention to the details in the brewing process can make the tea soup taste better. Let's look at some precautions for daily brewing of ripe tea. 1. Tea too finely broken up When breaking up the tea, it is usually required that the tea be relatively intact and in chunks. Of course, in the brewing process, a combination of whole and broken pieces can be used to balance the flavor. If there are too many small fragments in the dry tea, it can make the tea soup murky and overly bitter. 2. Not weighing the tea leading to improper amount of tea Many tea enthusiasts may take the tea by hand without weighing it when brewing ripe tea, which can result in the tea being too strong or too weak. Therefore, it is recommended that when learning to brew ripe tea, you should weigh an appropriate amount of dry tea according to the tea-to-water ratio. 3. Not rinsing the tea or rinsing it too many times Whether to rinse the tea when brewing ripe tea is a very subjective matter. Tea enthusiasts can decide…

Raw Pu'er tea is renowned worldwide for its unique flavor and benefits. To fully experience the charm of this tea, it's crucial to understand how to brew it correctly. Whether you're a newcomer to the art of tea or an experienced aficionado, this article provides detailed steps and tips to help you brew a perfect cup of raw Pu'er tea. (Image source: network, delete upon request) Preparation Before starting to brew tea, you will need some basic tools: Gaiwan or teapot Tea sea (fairness cup) Tea strainer Teaspoon or tea knife (for breaking apart tea cakes) Weighing tool (if precise measurement is needed) These tools will help you better control the brewing process and ensure that each infusion reaches its optimal state. Preparing the Tea Leaves Raw Pu'er tea is usually compressed into tea cakes, so you'll need to carefully break off 5-7 grams of tea leaves using a tea knife or teaspoon. If you have loose tea, you can weigh it directly. For a gaiwan (110 ml), 7 grams of tea is recommended. If you use other tools, adjust the amount of tea based on capacity. (Image source: network, delete upon request) Brewing Steps 1. Warming the Utensils Before…

How can we brew Pu-erh Tuo tea for the best flavor? Today, let's demonstrate using an example of a tea known as "A Single Elephant," or "Ming Tuo": This tea is made from Yunnan large-leaf sun-dried green tea as raw material and pressed through traditional methods. It is a classic, cost-effective daily tea type, with each tuo weighing 100 grams. When prying open the tea, try to keep it intact, which will benefit the brewing process. We recommend warming the cup first, as this helps to release the aroma of the tea leaves. For this particular Ming Tuo, a 150 ml gaiwan is used with an 8 gram amount of tea. The tea is from 2022 and, being a tuo tea, is compressed more tightly than cakes. Therefore, during the first rinse, we suggest letting it steep a bit longer. Once the leaves have expanded sufficiently during the first rinse, we can pour out the tea. Now we begin the actual brewing process. We recommend pouring water slowly along the sides of the cup, which minimizes bitterness. In the initial infusions, we can pour water quickly and then pour it out just as fast. During these infusions, the aroma of…

Not understanding your tea ware when drinking tea is akin to a soldier without his weapon, as the saying goes, “If one wishes to do well in their craft, they must first have the right tools.” Do you know the names and uses of the following common tea ware? ▍Wind stove A stove specifically used for boiling tea. ▍Teapot A spouted vessel used for steeping and serving tea; commonly made of Yixing clay or porcelain. ▍Pot stand / Tea tray Pot stand Tea tray Serves to hold the teapot (and teacups), catch overflow water, and prevent heat from burning hands. It can be as simple as a plate or as elaborate as a fine piece of art. ▍Gaiwan Also known as the "Three Talents Bowl" or "Three Talents Cup," it can be used to steep tea for group sharing or as an individual cup for direct consumption. Gaiwans are typically made of porcelain, Yixing clay, or glass. ▍Fairness cup Also called tea sea or tea pitcher, used to hold tea liquor before distributing it into tasting cups, ensuring similar strength and taste, and also to collect tea residue. ▍Tasting cup A dedicated cup for sipping tea and appreciating its color,…

Many people enjoy drinking Pu'er tea, especially the ancient tree variety, which is particularly favored. To fully bring out the color, aroma, and taste of ancient tree tea requires effort in many aspects, such as the timing of tea leaf picking, the degree of withering, the extent of rolling, and subsequent processing and storage. All these details can influence the brewing outcome. When brewing specifically, attention should also be paid to the amount of tea used, water temperature, infusion time, and brewing duration. How to Brew the Aroma of Ancient Tree Tea? 1. Preparation of Utensils: Many people believe that they can brew ancient tree Pu'er tea using any container. This is not the case; for example, using a large glass cup is clearly unsuitable, as even the best ancient tree Pu'er will become extremely bitter and unpalatable. If you want to truly appreciate the authentic flavor of an ancient tree Pu'er, a high-density white porcelain gaiwan is more suitable, as it better showcases the delicate aroma of the ancient tea tree. The tea brewed this way faithfully reproduces the fresh taste of the ancient tree tea without masking its qualities like a purple clay pot might. The fair cup…

Pu'er tea comes in many varieties, not only raw and ripe, but also new and aged. In addition, teas with different degrees of tightness and tenderness can vary greatly. If you enjoy drinking Pu'er tea, you've likely encountered various types and may have some questions about brewing methods. Different Pu'er teas require different brewing techniques to bring out their best flavors. Below is a detailed guide on how to brew different types of Pu'er tea. Pu'er Tea Brewing Guide: How to Brew Good Pu'er Tea 1. Select Water In "The Classic of Tea" by the tea sage Lu Yu, he states, "For water, mountain spring water is best, river water next, and well water last." Water is the mother of tea, and its quality significantly impacts the tea infusion. Tea leaves have strong absorbent properties. If tap water, stagnant water, or well water, which contain many impurities and lack freshness, are used, the resulting tea will be of poor quality, with off-flavors that make it difficult to drink. Purified water, having undergone artificial purification, neither enhances nor detracts from the tea infusion, preserving the original flavor of the Pu'er tea. When selecting tea, I recommend using purified water for brewing…

  New tea enthusiasts might find drinking Pu'er tea a bit troublesome: aside from preparing a full set of tea utensils, such as a gaiwan, a fairness cup, a tea strainer, and tasting cups, there are many preparations required before drinking the tea.   Most finished products of the traditional six types of tea are loose leaf teas. Pu'er tea is different; it is typically presented in compressed forms like cakes, bricks, or tuos to ensure proper transformation over time.   Loose leaf teas can be directly steeped, while compressed teas need to be broken apart before they can be brewed. Therefore, breaking up the tea becomes the first challenge for many Pu'er tea enthusiasts when they start out.   The tightness of each Pu'er tea varies depending on factors such as brand, storage age, and compression form.   If the tea cake is relatively loose or the tea needle is easy to use, breaking it up will be relatively easier. However, if the tea cake is tightly compressed and you haven't mastered the technique of breaking it up, it can be difficult to break or may result in broken pieces. There's even a risk of injuring your hand accidentally.…

Before brewing Yunnan white tea, after the water boils, do not rush to brew it. First, use boiling water to carefully rinse the gaiwan and teaware to remove any odors and raise the temperature of the gaiwan, which is especially necessary in winter. After warming the cups, quickly discard the water. The Brewing Methods for Yunnan White Tea 1. Dry Brewing Method In brewing Yunnan white tea, all the tea liquor should be poured out after each infusion, leaving no residue. This method allows us to observe changes in the water-tea interaction and the tea's durability. This brewing technique ensures the aroma of the white tea, preventing over-steeping that can lead to excessive bitterness or astringency. 2. Root-Left Brewing Method The root-left brewing method, similar to steeping, is well-suited for new white teas, effectively showcasing their characteristics while allowing ample time for the flavors to develop gradually, achieving what we call "matured tea with a warm fragrance." 3. Cooking Brewing Method The cooking brewing method is suitable for aged white teas. When using glassware to cook white tea, you can observe the tea floating as the water boils, gradually releasing its color. The cooked white tea has a rich and…

    Every now and then, I hear friends complain about getting burned while using a gaiwan to brew tea, saying their hands turn into "braised pig's trotters." Both beginners and experienced users are not exempt. Is it really that tricky? Newcomers Choosing a Gaiwan This type of gaiwan has a relatively outward-sloping rim, with a significant distance between the highest water level and the edge of the gaiwan. With this shape, even when filled with water, holding it by the edge is not very hot. Reasons for Getting Burned ▲This high-backed gaiwan has little space between the lid and the rim, making it narrower. This design makes it more likely to burn your hand. ▲Looking closely at the image, the rim of the bowl is quite flat. The entire bowl appears shorter. Using a gaiwan of this shape can result in tea easily spilling over and increased heat around the rim. Another factor is the lid, where the knob is recessed, close to the lid. Placing your fingers on it can also be hot. Water Volume Tea leaves should only be covered with enough water once placed in the gaiwan, without overfilling. Some people like to fill the gaiwan completely, covering…

New Hui tangerine peel is excellent for health preservation, and as people's awareness of health preservation grows, it has become well-known worldwide. This has led to the creation of related tea products, and today we recommend Little Green Tangerine! Little Green Tangerine is short for Little Green Tangerine Pu'er Tea. It refers to the immature green peels of the fruit, which are picked, the flesh removed, and then filled with Pu'er tea. After special processing, the fruity aroma of the New Hui tangerine is perfectly blended with the rich taste of Pu'er tea, making a pleasant and suitable health-preserving tea drink for all ages. We are now in late autumn, and the weather is getting colder. Drinking Little Green Tangerine at this time can effectively help with regulating qi and spleen function, removing dampness and phlegm, and promoting digestion. "Old Three Speaks of Tangerine Peel" sources its Little Green Tangerines from the original production area of New Hui. Each one is made with care, warming both heart and stomach. Tea lovers should not miss out on this treat! Brewing Methods for New Hui Little Green Tangerine Pu'er Tea One: Whole Fruit Brewing 1. Open the packaging and take out the…

The brewing of a fine cup of tea requires attention to method and technique. Brewing raw Pu'er tea primarily involves five steps. First, for compressed raw Pu'er, we need to pry it open with a tea knife and set aside 8 grams of dry tea. Then, using a tea spoon, place the 8 grams of raw tea into a gaiwan and pour in boiling water at 100°C. The first infusion is for rinsing the tea and should be discarded. After rinsing, pour water again (using a low, pinpoint pour), and you can quickly decant the brew for drinking. Brewing Raw Pu'er Tea 1. Gently pry the compressed Pu'er cake (tuocha or brick) along its layers with a tea knife. The amount of tea used depends on the number of people drinking. For a small group, use about 8-10 grams of Pu'er tea; for a larger group, use 15-20 grams. 2. Place the tea leaves in the teapot and pour in hot water (this wakes up the tea and also helps to improve its cleanliness) then discard the water. 3. Use mineral water or purified water, with an ideal water temperature of 90°C to 100°C (boiling). 4. Adjust the brewing time…

With persistent drizzle and the chill of autumn setting in, through the seasons' cycles, there's always fine tea to savor. But while the tea is ready, are you? How do you brew to do justice to good tea and to maximize the appreciation of its fragrance, appearance, and character, connecting with nature's landscapes? 【Choose a Gaiwan as Your Primary Brewing Vessel】 The elegant simplicity of a gaiwan makes it a versatile all-purpose teaware. It’s like a white T-shirt or shirt in the fashion world—simple yet versatile. While some tea enthusiasts prefer using Yixing clay pots or Chaozhou red clay hand-made pots to brew oolong tea, a gaiwan stands out for being cost-effective and easy to acquire. Even beginners won’t struggle with purchasing decisions due to budget constraints or lack of discernment. Moreover, gaiwans don't absorb or alter the aroma of the tea. This makes it easier to distinguish between different aromas, appreciate their complexity, and experience the layers of change during each infusion. 【Fairness Cups and Tasting Cups】 To better appreciate the aroma of oolong tea, it’s recommended to use a tall, narrow fairness cup that helps concentrate the scent. (A dedicated sniffing cup can also be used.) According to…

Why has Fuding white tea become so popular in recent years? Some say that the highest realm of white tea is its "liveliness," awakening your entire being when you drink it. It doesn't just pass through your mouth, but permeates your entire body, stirring your soul. Therefore, when drinking white tea, not only should you savor its taste, but also appreciate its aroma. The correct method is crucial! 01 Understanding the Aroma In general, Fuding white tea has a rich and fragrant aroma. However, if the processing steps are properly executed or the tea is well-stored, it can have a pure and intense scent as well. The downy fragrance is an important criterion for evaluating high-grade white teas like Silver Needle and premium White Peony, and should be prominent. They have a notable young fragrance due to their early picking and tenderness. 1. The "Aroma" of Silver Needle A well-aged, clean-stored, and high-quality Silver Needle has a refined style and lingering aftertaste. Its aroma is elegant, varied, and persistent, with a clean and sweet taste, continuous sweetness in the mouth, and long-lasting salivation. There is also a throat resonance. 2. The "Aroma" of White Peony The aroma is prominent, a…