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I’ll soon receive some good quality tea and for that reason I decided to improve my approach to brewing, to do justice to the quality of the tea.I got a culinary termometer, which was the item I considered less important.. and as a matter of fact, I was very surprised to find out that I had been using water at a completely wrong temperature! I thought that, as some bubbles formed in the bottom of the kettle, the water would be close to 100 Celsius… big mistake! I found out I had been brewing tea with water at about 60 grades! (probably this ‘bubble’ eye measured temperature presents a lot of variation due to differences in altitude from place to place).I purchased a digital kitchen scale, which will arrive soon.Also, I looked for a small teapot for gonfu-style brewing.. very hard to find here. I bought the smallest teapot I found (gaiwans are not available). People at the store couldn’t tell me how much volume it could hold..Anyway, only when I arrived home I found out that this teapot is still a little too big for a lonely drinker. it holds about 260ml.The thing is.. I’d like to know if there are any tips on measuring water, other than using the teapot as measure, as this will be too much.It’s kind of annoying to have control over the water temperature, the amount of tea leaves, but not over the amount of water…The only solution I could think of was measuring the water with some other cup, before pouring it on the teapot, but then there would be an increase in heat loss. Another solution would be to brew it directly in some regular mug…Am I missing some point here? Am I exagerating in my approach to measure?Any kind of suggestion is very welcome. -
I can feel the excitement there: ready to experience tea all anew. Best wishes for all the experimentations and trials and errors! They are part of the fun!
When your teapot is 260 ml, you have to accept the fact and work from a standard of 260/250 water to the equivalent amount of tealeaves. It’s okay. The teamug I use when I write holds over 260 ml. It’s not my contemplative teacup, but good for daily use and practical. I make lighter infusions and drink a lot of it.Good luck! -
Thanks, Leo! I’m really excited about this new experiences, it’s just like discovering a whole new world!
Suppose you have some oolong that would yield many infusions.. what do you do with the leaves, if you can’t have all the infusions at that moment? Will you keep them in the teapot until later? I saw some commentary on this, somewhere in this forum, but it was not very specific.How can I avoid spoiling the tea, if I want to drink a little now and some more later?How long can I keep the leaves?I’ve read statements like “it’s better to infuse and keep the liquid on the refrigerator than storing the leaves”.. but it doesn’t sound like a good idea.By the way… gaiwans are such a simple + smart design! I’m very surprised they are not available, and I couldn’t find anything similar (the regular mug spills a lot of tea when I try to transfer it to another cup). I’ll have to do an investigation on possible substitutes for tea wares… There are some ceramic milk jugs that look like a chahai, I think they’d be helpful -
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