Soak Method – Glass Pot
These leaves can be left soaking in the water without the taste becoming too strong.
When the glass or pot is half empty, the water needs to be topped up. If you would like to take a break, leave the leaves soaking in a little bit of water (just enough to cover all the leafs under the water), waiting to be refreshed with new water when you wish to continue drinking.°
° Jasmine silver needle – 3g – glass pot – 80° – can drink instantly
° Anji bai cha – 2-3g – glass pot – 80° – first infusion ready to drink in 2min
° Anji bai cha sprouts – 3g – glass pot – 80°- first infusion ready to drink in 2min
Cha Dao Steeping Method:
Time and effort steeping method with use of either porcelain Gaiwan or Purple clay pot. Entails infusing one portion of tea through multiple infusions of water.
- The dry tea is placed inside the pot.
- The pot is filled with water and the lid placed on.
- Wait for the brewing time (usually very quick – in seconds)
- Water can pored over the pot to secure the heat while you wait.
- Water is poured into a serving pot.
- Lid is removed and leaves are stirred with a tea needle to let out the steam
- tea is served from the serving pot into the cups.
° Fu Dian white tea cake – 4g – yixing pot – 100° – 15 seconds – repeat multiple infusions until the flavour finishes°
°San Lin Xi Oolong – 4g – gaiwan – 100°- 20 seconds – repeat multiple infusions until the flavour finishes°
°Ming Jian Oolong – 4g -gaiwan- 90° – 15 seconds – repeat multiple infusions until the flavour finishes°
°Yellow Rose Rock Oolong – 2.5g/gaiwan – 90° – 10 seconds – repeat multiple infusions until the flavour finishes°
°Wu Dong Tong Tian Xiang Phoenix Oolong – 2.5g – gaiwan – 95° – 10 seconds –
repeat multiple infusions until the flavour finishes°
°Golden spring sprout – Dian Hong – 3g – gaiwan – 1st steep 80° – pour out instantly – 2nd steep 90° – 10 seconds – 3rd 95° – 20 seconds.°
°Dian Hong – 4g – yixing pot – 100° – 20 seconds – repeat multiple infusions until the flavour finishes°
Traditional way to prepare fine Matcha in your chawan and a bamboo chasen.
- Warm up the bowl and whisk (Chasen) with a little water.
- Scoop 2 Matcha spoons (Chashaku) into the empty bowl.
- Pour one scoop of water (70°) using the traditional bamboo water ladle (Hishaku).
- Whisk using the Chasen in a zigzag pattern to form a thin layer of foam with small bubbles.
- Drink from the bowl.