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A reader sent this question and we think it is best answered here for more to discuss on, or at least to read about. Seems like Leo should be doing more demos soon 😛
Hi, as i’m new to the gong fu brewing methood, I have a question, that i hope you can help me with: during the time between infusions- what do you do with the lid of a gaiwan? do you put it on or off? i found many theories on this: some say lid off is better in order to avoid overcooking the leaves, while others claim lid on is best to preserve the aroma and the heat. thanks for the help!
Leo said he would follow up on this, but I think he is quite occupied for some time. Those of you who have any opinion to express, please feel free to respond to it.
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I began using a lidded mug a week ago. Do you think this is the same idea applied to a mug? The leaves are in the infuser while and taken out while I drink anyway. Does it mean that’s like leaving the lid open in the gaiwan. Should I put the infuser back into the mug and cover it or leave it open between infusions?
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If you find the leaves are “overcooked” with the lid on, maybe the water temperature is too high or the infusion time too long. You should work on these two parameters instead of the lid setting: the lid off let the tea cool down too fast and some aroma to be wasted. Traditionally, the gong fu approach requires the lid to be on the gaiwan during the infusion, otherwise you are infusing your tealeaves in an occasional way as you would do with a mug and less demanding tea. The gong fu approach requires more attention.
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Apologies for having been absent from this forum for such a long time. Whether to cover the gaiwan / tea mug / teapot between infusions seems to be the topic here. It actually matters not hugely unless under a few conditions. It can be slightly to long a discussion here and I shall write a little article (or part of an article about it) in Tea Guardian. Please be generous enough to continue to share your views here. You may be aware of something that I don’t. I could use that in the article if suitable.
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Hiya.
Depends how long you’re leaving between infusions, but generally I find it best to keep the lid on. (I guess this helps avoid oxidisation of leaves)During infusion, usually I believe it’s best to keep lid off for green teas, or perhaps put the lid on towards the end of the infusion. (particularly if it’s a long infusion) For oolongs, red, puer best to leave lid on. Also, I hear some people believe gaiwains are not best for green or puer- glassware for green, yixing for puer.The type of gaiwan is a factor too, but I think leo has gone over this somewhere else… A nice analogy I found for the gaiwan is thinking of its three parts representing heaven, humanity, earth. It’s nice to think of how much this symbolism permeates all levels of tea culture. -
Glass is not the best for green tea. This I can be quite sure. Some very nice looking thin glass teapot or infuser mug in modern design are not good for green tea and for any good quality tea. For best taste quality, if you don’t have good Yixing purple clay teapot, use porcelain or thicker glass. All green tea taste better when infused using cover.
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