Here are a few tips that you can
use to take the edge of water at full boil. For a gaiwan, hot water
is first poured on to the inner lid and directed into the cup below.
This passing through helps cool the water before it makes contact
with the leaves. For a teapot, hot water is poured from a standing
up position (chest level). The height and controlled flow helps cool
the water before it enters the teapot.
To ensure that a consistent brew
is served we recommend that tea from a brewing vessel is first emptied
into a small pitcher and filtered to remove unwanted seditments. The
pitcher is used to fill the cups.
At Puerh Cha we provide the basic
parameters (leaf and water ratio, water temperature, flushing time
and steeping time) for brewing all our teas to start you in the right
direction. As you become more adapt and proficient we encourage you
to liberate yourself and make adjustments in order to meet your own
personal taste and preferences. Brewing tea is an art and the appreciation
of art is very different for each and every one of us.
