Thx!!☺

☺ Thx!

In case someone comes over, and you don’t have to get up to grab an extra cup lol..

@kongmountaintea387 🤣🤣🤣

Thanks for your kind words! When I’m busy with work, grandpa style is always my go-to for enjoying tea! It’s precious to carve out a moment of uninterrupted tea time!

@@kongmountaintea387 If i had to do it, I would fall everything down, something like Mr. Bean or so... So, when I see someone so abilidous and precise, it's mesmerizing for me; mesmerizing and relaxing, to be sincere I guess I'm getting old 😅😅😅😅

😅👍

“Gai” means “lid,” and “wan” means “bowl,” so together, “gaiwan” refers to the brewing vessel consisting of a lid and a bowl. 😉

Warming up the teaware helps stimulate the high fragrance of the dry leaves-think of it like cooking in a hot pan; the heat brings out the aroma. 😊 As for why the left hand is considered more respectful, there are many interpretations. Historically, during the Han and Tang Dynasties, the left position was reserved for higher-ranking officials, symbolizing higher status and respect. In tea practice, I feel it also has a practical side-since most people are right-handed, the left hand is often used for inviting guests, offering a gesture of respect and balance. Just my personal insight! 😉

各有千秋🙂

I usually put 6 to 8 grams of tea into the gaiwan, depending on the type of tea and the flavor profile I’m aiming for ;)

🙂

Great question! It's not silly, hahaha. Many tea lovers do that, and it's suitable for a laid-back and casual tea session. You will need a more traditional tea tray, which is usually wider and larger, with holes or a bottom carrier to catch the rinse or first steep. Pouring it over a tea pet is a personal preference; I sometimes do it, though not very often. In modern ceremonial tea sessions in China, people now prefer "dry brewing," which uses a waste bowl instead of a large tea tray to collect the rinse or discarded liquids. I personally think it's a neater and cleaner setup, so I prefer to set up my tea area this way. Both methods have their own charm and practicality. It ultimately comes down to your personal preference and the context in which the tea session is being held ;)

@@kongmountaintea387 Thank you for taking the time to respond. I see that it is less messy than using a tea tray.

Absolutely!

I respectfully disagree as I prefer the video without speech for meditative purposes. However, a version with dubbing in of speech might be good for blind people and those who want melodious talk in the video.

I only suggest keeping the 洗茶 (first rinse) steep for Yancha (rocky oolong). Some aged puer cakes or white tea cakes still taste better after awakening, as the first steeping usually doesn’t release much flavor. I’ve never tried putting leftover tea in the fridge, but it must be so refreshing to drink it in the morning! There are so many ways to enjoy tea-keep exploring! ;)

Thank you for the reminder! I always aim to include Chinese characters in my mind, but sometimes I forget during editing. I'll make sure to add them for new videos. Thanks for watching!

Wow, it's been 19 years since you started brewing in the gongfu style. I'm impressed! My first impactful experience was back in 2013 when I was a college student spending my whole summer at my cousin's tea house. Back then, the gaiwans I used were thinner and harder to grab; my fingertips were always in pain! As you mentioned, there are always new perspectives to learn in the tea world, which makes the journey an endless joy! I'm so happy to connect with you!

Ah lovely thank you for sharing your beginning! Yes since 2005 - but I sometimes practice very casual, and sometimes very seriously to refine my learning - so yes a long time I guess - but very relaxed pace of learning ;) I love a very thin gaiwan. They’re beautiful and delicate to hold :)

@@TeaSmithWay I feel the same! Gaiwan is always my first go to in terms of choosing a teaware to use ;)

Thank you for your kind words! Honestly, if there are pesticides, how much can a quick rinse do for the tea? Hope you try the method and techniques, happy steeping!

Yes, this is a really cool concept. What I love about gong fu style is that there are rules but then there are no rules. As my tea sensei in Tokyo told me, don't worry too much about following all the rules - be like Bruce Lee and pick and choose elements that appeal to you and create your own style.

Thank you for your kind words!

You can leave your lid off the lid for the first few brews to avoid over steeping, once the tender tea buds opened more, you can keep the lid on. Hope this helps!

@@kongmountaintea387 Thanks

Thanks! Me too!

It was in Brookline, MA ;)

Here you go! www.kongmountaintea.com/kettles-stoves/bamboo-overhead-glass-kettle

😊

So glad you tried it!

I don’t usually measure the steeping time precisely. At the end of the day, as long as your tea tastes great, just go with your own flow. 😉

I used a flash steeping method by pouring 212°F/100°C water over the delicate tea buds (see from video 3.07''), waiting for a brief 3-second infusion, and then promptly pouring it out. This initial flash steeping at a higher temperature helps to bring out the rich fragrance from delicate tea buds. As you progress to later infusions, feel free to extend the steeping time based on your taste preferences. Hope this helps!

I'm so glad to know you find it helpful! Enjoy your tea journey!

Try the methods and let me know how it goes!

It's from The hunts - Travel ;) kzbin.info/www/bejne/rGbOZahtn8SZoZY