2 Simple Gongfu Tea Setups: Getting Started with Chinese Tea

[@DanielA-nl9nv]

This is probably the best video I've seen explaining it. It does seem very confusing and overall unnecessary. But I like the second version. Where everyone gets their own cup, and their own degree of Brew.

[@teaangle]

Yeah, the 2nd version is deceptively simple but fairly tricky to do well. I like though that with either approach, one can keep it simple and casual if that's what you want, but then there's room to really nerd out and really get into trying to perfect all the little nuances that make for a great tea experience. Thanks for watching! 🙏

[@angelo8424]

Years ago, when I moved into my new house, the Chinese ladies from the Daoist temple came over to do a "tea ceremony." They threw loose leaf Oolong into a Mr. Coffee, lol.

[@sarahdaviscc]

What a fantastic and straightforward overview. Thanks so much!

[@teaangle]

Thank you, and we're glad you enjoyed the video :)

[@saturdaymorning176]

wish id seen a video this clear when i was first getting into tea! it's easy to dive right into a new hobby and overimmerse but i think with tea especially its worth slowing down and having only what you really need!

[@teaangle]

Indeed, it can be so easy to get carried away with all the tools or details at the beginning. Best to start as simple as possible and add to your setup later if you feel the need.

[@stygma06]

Great video, I started my tea journey with the absolutely full kit plus more, and over time have omitted item by item and have landed now on pretty much what you have, plus a very fine mesh strainer on top of the fairness pitcher. Worth noting that missing from your Chao Zhou style explanation is that a really important part of the ceremony is positioning the cups in a specific way so that looks like the Chinese character 品 (pǐn) which means to taste (and also character), you can actually see this briefly at 7:33 of the video for a millisecond.

[@teaangle]

Yeah it's a bit like that, going a little overboard with gear when starting out then paring back to only what's essential with more experience. Good point on the underlying meaning behind the 3 cups. Forgot about that one

[@comax4248]

yes! I do my gongfu style pretty much like that since 2019, exept the size of the cups. i prefer bigger glas cups with 100ml. And i have exactly the same glas square-gongdaobay! this is fun! greetings from germany!

[@teaangle]

Yeah same, I also prefer using bigger cups at around the 100ml mark. Makes for more satisfying sips 😊 Thanks for watching!

[@AdamLorens]

Amazing video thank you my man

[@teaangle]

Thank you, glad you enjoyed it!

[@sunya3072]

Keep up the good work! It was very nice to listen to, and the comparison at the end, I agree 100%. Gong fu tea captures the present so that you can enjoy every single instant.

[@teaangle]

Thank you, and we're glad you enjoyed the video :)

[@horrudu4081]

Actually, the comparison in the end was the only thing I disagreed with in this lovely video. For me, gong fu tea is all about using skill to brew the best cup, for each infusion. So it is about the journey, but also about every single destination. You reach there by controllig the conditions, like when you use smaller vessles, more tea leafs and shorter steepings. So maybe the biggest difference, which the video also brought up, would be how active you are in the journey

[@teaangle]

@@horrudu4081 Indeed, there are levels to the art of gongfu tea brewing. For some, just cruising, making quick stops along the way is enough, while others may want to go deeper and try to experience the most they can at every stop

[@erickoraganie8705]

Thanks! Was a great explainer

[@teaangle]

Thank you for watching!

[@YushangChen]

Nice video, it's very clear to explain almost everything about Gongfu tea brewing.

[@teaangle]

Thank you 🙏

[@COJordan]

Great content and channel!

[@teaangle]

Much appreciated 🙏

[@petermartinka9274]

Hi. This is Peter. Do some of your customers make their own tea using a zhong/gaiwan? I'm a tea enthusiast, and when friends come over, zhong is literally a disaster, they pour hot water on themselves, lids fly everywhere. :)) A classic clay tea pot is perhaps better for beginners.

[@teaangle]

We do have quite a few customers that know how to use a gaiwan. We have also convinced many to pick up the practice after seeing us brew teas with a gaiwan and enjoying the overall gongfu tea experience. Gaiwans can be a little tricky at first and does take a bit of practise to get used to but to me, that's part of the fun :)

[@petermartinka9274]

I understand. Thank you for your response. I have been drinking Japanese tea for many years, Chinese tea is a relatively new thing for me, although I prepare Japanese tea in a Chinese vessel. If I have any questions about tea, or any idea, can I write?

[@teaangle]

@@petermartinka9274 Sure thing. We're always happy to connect with other tea enthusiasts :)

[@petermartinka9274]

@@teaangle Oleee, thank you very much for that. :)

[@3705977]

Hello! Tell me, why do you pour a small amount of tea into a tray before pouring it into the first bowl? I noticed this moment not only in you.

[@teaangle]

That small amount of tea at the beginning tends to be a little lighter since it's the top part of the gaiwan and not in contact with the tea leaves as much. Since the tea cups are small, if we poured that part into the cups, then people would be getting lighter brews and not as much flavour. That being said, if one enjoys their teas a little lighter, then you can pour that part into the cups and the remaining afterwards into the bowl. Of course, you could avoid all of this if you used a fairness cup but, where's the fun in that :p

[@3705977]

​@@teaangleThank you very much for the reply!🙏

[@Hirotechnics]

As the man who peaked my interest in Gongfu Tea says : Mindful preparation, mindful consumption.

[@teaangle]

That's a great perspective to have

[@griffian4454]

What brand of kettles do you recommend? I don't know if AUS kettles can be used in the US I know the uk outlets are different aswell.

[@teaangle]

We're currently using a Brewista gooseneck kettle. It works fairly well overall, good temp control, nice pour action. The one we use is an older model but the brand should be available in the US as well with the correct outlets

[@angelo8424]

Where's the tea pet?

[@Sesquipedalian3]

I accidentally rotated my gaiwan counter clockwise and all my guests left.

[@teaangle]

Low-key way to let guests know that the party's over :p

[@Josh-d2m]

Small correction, the second brew is the best, that's why it's for your wife 😂😂

[@teaangle]

Haha...updated to suit modern times

[@c.s127]

Thats what i never understand in gongfu, why you should brew the tea first time and then delete it ? also your lost aroma and taste with that...

[@teaangle]

I think the main purpose of that first rinse is to soften the leaves and start the leaves unfurling, meaning a more balanced infusion from there onwards. Not so crucial with white or green teas but I think works great with Oolong teas, especially ball-rolled ones and crucial for teas that have been compressed into cakes like Pu'erh

[@StayTea3]

1. Gaiwan too difficult for beginners 2. The main task for tea master is to show, that tea hase different taste, energy etc., no matter, how to brew. 3. Just show the concept, how to drink tea Thanks!❤👍

[@teaangle]

We all had to start somewhere in learning how to use a gaiwan and were all beginners once. Oftentimes people over complicate gongfu style brewing but if we can simplify it and start with the basics, I think it'll help more people get into the world of tea :)