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Just 2 questions about Gong-fu method I haven’t found on teaguardian.com1) For how long can tealeaves remain in the teapot?2) Should the water temperature of the infusions next to the first be higher the used one, if the teapot is cooled down in the middle of a gong-fu cha “round”?
Thanks in advance 🙂
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These are topics that I’ll cover in a planned insertion for gongfu infusion techniques, but that won’t appear in the site in a few months yet. I’ll answer them very shortly here; hoping that’ll help in the mean time.
I suppose for teapot, you mean Yixing teapot.1. All teas stay pretty well in the pot throughout the day. Browned or aged oolongs, puers, and White Peony stay better in the teapot than green or black tea. However, puer stains the pot pretty quickly so I normally discard it at the end of the day. With oolongs, I have reused them the next day and still alright, provided that you have not open the lid after the last infusion of the previous day, lest germs may grow too much. Always blanch the leaves again after an extended period of sitting.2. When the teapot turns too cold to infuse again, there are a couple of approaches; I’ll write what I myself use all the time here:- Use water at the right temperature.
- When filling the teapot, pour aiming at the middle of the rim of the pot neck so that half of the water stream goes into the pot, half falls on the outside. Make sure you pour around the pot two times before filling the pot to just spill
- Turn one more round even after the pot spill, then scrap and cover
I think you can tell the reason behind this, so I am not explaining here. Have fun. -
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