![]() BREWING
TEA - BREWING
VESSEL
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BREWING VESSEL
The 2 most popular ways of brewing
tea is with a gaiwan and a teapot. Such vessels are often made from
porous clay that can absorb the aromas and flavours of the teas brewed.
This seasoning accrued over a period of time can add to the flavors
and aromas of the teas you brew. However to prevent a clash of flavors,
at Puerh Cha we assign one teapot or gaiwan to be used solely for each
of the 3 groups of Pu-erh tea - 1)Young Sheng/Green Puerh, 2)Aged Sheng/Green
Puerh, 3)Cooked Shu/Black Puerh.
Steeping time is vital in brewing
tea. It is important to get your steeping time as exact as possible
to ensure a good brew as opposed to one that is too weak or too strong.
Always take into consideration the speed to which your teapot empties
as this could indirectly add to your steeping time. A gaiwan can and
should empty within 2 to 3s max. A teapot can vary between 5 to 10s
with some taking even longer. Often times a teapot that empties slowly
will cause overbrewing resulting in strong and harsh flavors if no counter
measures are taken such as lessening the steeping time.
Pleases note that the “Steeping Time”
given to each of our respective teas are for brewing tea with a gaiwan.
For teapots please deduct 5 seconds from the steeping time shown.
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