Tea Expert Secrets: Mastering Gong Fu Tea with Your Kettle | Brew Tea Like A Pro: Kettle| Gongfu Cha

[@ZhenteaCa]

Regarding the materials of the kettle, sorry🥲, I didn't make it clear in the video. I'm not recommending this specific kettle. I'm also not recommending that plastic kettle is better than other materials. My intention for this video is to chat about kettle spout and how to control water flow in gongfu tea. I chose this kettle because this is the only "common" (vs special tea kettle) kettle I have and I wanted to show that a perceived low-end kettle (spout wise, not material) might not be a bad option for gongfu tea. I overlooked (my bad!) the material topic in this video because I was focusing on demonstrating how to pour water. If you are interested in kettle materials, I talked about it in the previous video (link in the description). If you'd like a dedicated video about it, let me know, and maybe share your questions or concerns so I can answer them in future videos. Thanks for all your comments!🥰

[@zhernandoz43]

THANK YOU PHIL AND ZHEN!!! I have been CONFOUNDED as to why my brews are strange and discordant no matter what tea I choose. I thought it was a lack of a teapot, but after picking up a mutton fat pot online, I still noticed this. I didn't even wait until the end of the video to order a normal spouted kettle!

[@sakurashin6456]

Intuitive brewing tea is much more fun and enjoyable experience. Rather than the highly technical and box type of approach. Intuitive brewing doesn't mean your leaving traditional process. It just means your not afraid to experiment and are open to new experiences. 😊

[@stranisuggestivi1041]

thank you

[@IsabelCurdes_photos]

That was exactly the information I needed - you saved me a lot of money. 😊 Thank you.

[@charlesperez9976]

This is interesting,because I have indeed found myself dissatisfied with gooseneck kettles. When I was in London last month, I needed a kettle,but as I was only there for 12 days,I wanted a cheaper one. I found one,similar,spout-wise,yes it was noisy,but that’s ok! And the POUR was far superior to the expensive gooseneck I had at home. The tumbling of the leaves seems critical,if that movement when the water is introduced doesn’t happen,there is a compromise. It really is noticeable

[@i.m.m5846]

Je pensais que le fait de verser en hauteur permettait plus d'oxygenation. Continuez ! Très intéressant ! 👍

[@rolk9581]

Thank you so much for your videos! I am just beginning my Gongfu journey and really like your teaching method. I feel your instruction will allow me to enjoy my tea in a way I have not yet experienced. I have so many questions and look forward to watching more of your videos. Regards, Roland

[@ZhenteaCa]

That's awesome! It's going to be a fun journey! 🍵🫖❤️

[@TheCynthiaRice]

I have been brewing GongFu since the late '80's. I use a stainless steel variable temp kettle. I would not use a plastic kettle.

[@ZhenteaCa]

Haha, good point! I didn't think of the material. I just use this kettle for demonstration because of the shape. I'm not recommending this specific kettle😄

[@jiahaotan696]

Not to foster elitism and snobbery, but I do think plastic kettles shouldn't be used for most people - microplastics ingestion and all that. I brewed for my friend in his rented place and advised him to get something in metal or glass instead because I could taste the plastic. Snobby tasting notes-wise, not sure if Zhen has commented on other types of kettles and maybe she might want to, lol. Ceramic, glass, metal, iron...

[@TheCynthiaRice]

@@jiahaotan696 Back in the day I had a ceramic electric kettle. I have had an electric variable temp Stainless steel kettle for about 5 years. I am pleased with it's performance.

[@ZhenteaCa]

@@jiahaotan696 Totally agree with what you said about the taste😀! Sorry for the confusion about choosing this kettle. I explained a bit why I used this kettle in the pinned comment. In the other video (link in description), I touched on materials for kettles if you are interested. What's your preference for kettle material?

[@jiahaotan696]

@@ZhenteaCa ​ @ZhenteaCa I've been using a Japanese tetsubin (very average one bought from AmazonJP) for about a year now, it's rusty and rustic and whatver but I use it daily and the water tastes good, and I can taste the difference. So I stopped using the water dispenser almost entirely even though it has a filter etc. I'd probably buy a ceramic (more specifically, probably one from Lin's Ceramics in Taiwan) just for laughs one day just to see the difference, but the current setup of tetsubin and thermos works well, and people get used to things anyway. All of which is to say I can't be effed screwing around too much with it lol I'm actually fairly poor but apparently have very bourgeois tastes, but really, it's just about spending some time, getting a decent-performing item and making sure it lasts forever... and rinse and repeat for most things in life. Quality over quantity.

[@madeliner1682]

I was hoping to get information on how to maintain the right water temperature for successive brews after the first steep, but this was still good information!

[@ZhenteaCa]

Stay tuned, that's a great question❗

[@maksspiga1106]

I have a great goose neck kettle that has a thick, fast pouring neck and fills the gaiwan in a blink of an eye, if I wish so. The brand is KitchenAid but I don't know the exact model.

[@lyndahowe9164]

I found this video very interesting and informative. Thank you.

[@Bigislandchef]

Thank you for creating this content. Though we should go crazy trying to control everything all at once, but there is almost no limit to how we can refine parameters of brewing to get better results and more enjoyment. I look forward to see more of this series.

[@ZhenteaCa]

Well said!