Little Green Tangerine tea, white tea, black tea, Green Tea, oolong tea, dark tea, flower-scented tea, and more can all be brewed using a gaiwan. The gaiwan, also known as the Three Talents Bowl, is characterized by its simplicity and ease of Pouring. Moreover, a gaiwan does not absorb the flavors of the tea leaves nor mask their imperfections, faithfully reproducing the taste and aroma of the tea. It also avoids the issue of over-steeping, making it suitable for all types of tea and effectively showcasing their unique characteristics.
Gaiwan Tea Brewing Process
1. Warming the Gaiwan: Pour boiling water into the gaiwan and then transfer the water to small teacups. This step ensures that both the gaiwan and cups are clean and warm when used.
2. Adding Tea: For a 120 ml gaiwan, use 3 grams of green or black tea, 7 grams of oolong tea, and 5-8 grams of Pu'er tea.
If you plan to brew only once, consider using 2 grams of tea (for reference only, without practical significance).
The amount of tea can also be adjusted according to personal preference.
3. Pouring Water: Use appropriately heated water to brew the tea.
Older teas require higher temperatures (100°C), while younger teas need lower temperatures (80-90°C).
Pouring technique: pour high to release aroma, pour low to create the Infusion.
Avoid filling the gaiwan too full; aim for about seven-tenths full. Overfilling increases the surface area exposed to heat, making it easy to burn your fingers when pouring.
4. Steeping: After adding water, cover the gaiwan and let the tea steep for a moment. Before this, you can also use the lid to stir the leaves, ensuring they fully unfurl.
However, during the entire brewing process, pay attention to keeping the tea warm, as cooling before brewing can affect the flavor.
The speed of pouring out the tea should progress from fast to slow, gradually increasing with each infusion.
Oolong teas should not be over-steeped; after adding water, wait 5 seconds before pouring out the tea. Perform this action smoothly and quickly, holding the gaiwan level. When it's time to pour, do so without hesitation and drain it as much as possible.
After draining, return the gaiwan to its original position, leaving the lid slightly open to allow the leaves to breathe. This will make the tea even more enjoyable.
5. Enjoying the Tea: Lift the lid and savor the aroma that lingers on the underside. Use the lid to stir the infusion and admire the color and the unfurled leaves.
Slightly tilt the lid over the rim, leaving enough space for the tea to flow, hold the lid knob, and drink.
In formal settings, lift the saucer as well when drinking.
Group Gaiwan Brewing Steps
1. Tea Appreciation: Place a small amount of tea in a tea tray for guests to observe its appearance, inspect its color, and smell its fragrance.
2. Warming the Gaiwan: Rinse the gaiwan with boiling water. This step cleans the utensils and raises the temperature of the gaiwan, preventing the water from losing heat when brewing, which could affect the taste of the tea.
3. Adding Tea: Add an appropriate amount of tea based on the situation.
4. Pouring Water: Pour hot water at the desired temperature into the gaiwan in a circular motion, ensuring that each leaf is fully hydrated.
Pour the water to a height just below the lid, avoiding overfilling, which could cause burns.
5. Steeping: Stir the leaves with the lid to help them fully unfurl. Cover the gaiwan and let it steep for a moment, then pour out the tea.
6. Pouring Tea: When using the gaiwan as a Teapot, tilt the lid and leave a small gap through which the tea can flow. Quickly tip the gaiwan to pour the tea into a pitcher.
7. Serving: Hold the pitcher and pour the tea into small teacups.
8. Presenting Tea: Serve the tea using a tray, placing it in front of the guest's right hand, inviting them to take the cup themselves.
9. Tasting: Do not rush to drink the tea immediately; first, observe its color and shape, then smell its aroma, and finally, savor its flavor.
10. After completing the tea brewing and tasting, clean and store the tea utensils properly.