I love the Chaozhou method,it brings about an aroma,and taste that can sometimes escape my compromised tastebuds. One thing: The broken leaves,place them as far from the spout as possible,then add the whole leaves! This acts as an additional filter for the broken leaves. I highly reccomend this technique,although the charcoal heating process is no longer necessary.
He had trouble saying “incandescent” yet I didn’t know what that word means-who has the problem?😂 I also didn’t know about chaozhou gongfu cha, so thank you for exposing us to this beautiful practice! 🙏
I can imagine that with high grade Dancong you can get a very fragrant brew, some high grade dancong are so sweet and fragrant when you brew it the right way. I have an infrared heater, and I bought a 30 year old banko white clay bofura kettle, that was used a lot for sencha-do, I use it for chao zhou stye gong fu cha, and it works wonders. I recently ordered a shia dao kettle, so I can try to replicate a proper chao zhou gong fu session.
Hallo Tobias, es geht mir sehr gut, Danke. Es freut mich, daß Du Dir meine Tee Kurse anschaust. Ich mache sie ja auch auf deutsch, auch wenn manchmal mir die Wörter fehlen! Bis dann!
Köstlich! Würdest Du empfehlen, für Wuyi Yancha und Dan Cong dasselbe Kännchen zu verwenden oder lieber eines für Yancha und ein anderes für Dan Cong? Welcher Yixing Ton wäre passend für diese Tees? Ich glaube, ich habe bislang noch keinen (sehr) guten Yancha gehabt, aber ich glaube, einen von höherer Qualität würde ich sehr mögen. Grüße!
Hallo Thomas, weil Wuyi sehr kostbar ist, sind ganz kleine Teekannen am besten dafür geeignet. Ich trinke nicht oft Dan Cong, aber diese Tees sind doch etwas anders als WuYi. Man kann sie auch leichter, in größeren Mengen genießen. Also würde ich da eine größere Kanne benutzen (vielleicht es mit OB oder Baozhong teilen?)
@@TeaMasters Vielen Dank! Würde z.B. die Yixing Hongni Shipiao Kanne (Pyramid) mit 92ml Fassungsvermögen von Deiner Seite in Frage kommen für WuYi Yancha?
Hi Stéphane This method is very interesting, I've seen it before but first time I see you break the leaves in your hand. Doesn't it affect the purity of the leaves and quality of the infusion? Few other question comes up Is Chaozhou method the most traditional way to make tea and more traditional than your usual way? Also, if we put so many leaves in the tea pot, how can the leaves really open up and release all their aromas? Also is silver kettle the best compromise between testubine and other ceramic kettle? How to choose the right one? Chaozhou method is very interesting but seems to cost much more money if we need to use more leaves especially with such very expensive yan cha 😲 Thanks for your time and explanations 🙏 Mick
Hi Mick, The breaking of leaves increases the concentration of the brew, because: 1. You can pack more leaves if you break 30%, 2. Broken leaves will release more flavors (in the first brews), because there are more points of release. The purity isn't very much affected if (and only if) the leaves are of such good quality that they don't taste bitter when broken. Some astringency is normal and to be expected anyway with Yan Cha! There are other, gentler ways to brew great Yan Cha and you can get more purity and finesse with other methods, but thie Chaozhou method is the historical Gongfu cha method. It's therefore the most traditional one for roasted Oolongs. The leaves are releasing all their aromas after many brews. If you are afraid to waste the leaves, you may continue to brew them in a larger gaiwan after you've finished brewing them in the Yixing. You will then see that most of the aromas have come out. I like to use silver for purity and it warms faster on a Nilu. A tetsubin produces great taste and keeps warm longer, but isn't as suitable on a Nilu. Both have advantages and drawbacks. Ceramic kettles are cheaper, though. Choosing the right kettle isn't an easy decision. It largely depends on budget and how one is preparing tea (and which type of tea). I used a lot of leaves, but since the teapot was small, the absolute of leaves isn't that large. This is the trick Chaozhou people used to avoid wasting precious Yan Cha.
@@San-Laowai The Chaozhou gongfu cha method is most suited for Yan Cha, ie roasted Oolong with a twisted shape. But, you can also use it with similar Oolongs (roasted Baozhong, for instance) or roasted rolled Oolong. Just, as you change the tea you are using, you may want to make some little changes to your teapot and/or the way you pour the water.
@@TeaMasters i understand. I actually just finished using the chaozhou method for roasted baozhong but honestly, the result was not as good as usual when i used less tea leaves with longer brew, even i poured the hot water lightly on the leaves and the brew was short, the roast taste was too high and covered the more subtitle aromas of the leaves, also the infusion was not as smooth and fine as usual. I guess it works better with yan cha or other great wulong? Anyway it's an interesting experience. Do you think this method is great for Oriental beauty? And which method do you personally prefer to use when you make yan cha for yourself, chaozhou method with more leaves / short brew or the usual way with less leaves / longer brew? Also is there other methods than these two? Thank you!
![[EngSub]Gongfu Tea Master: Achieve Perfection in One Little Thing with a Lifetime 84歲泰斗：用一輩子，做好最日常的事](http://i.ytimg.com/vi/Rk8UgqHvkG8/mqdefault.jpg)
I love the Chaozhou method,it brings about an aroma,and taste that can sometimes escape my compromised tastebuds.
One thing:
The broken leaves,place them as far from the spout as possible,then add the whole leaves!
This acts as an additional filter for the broken leaves.
I highly reccomend this technique,although the charcoal heating process is no longer necessary.
He had trouble saying “incandescent” yet I didn’t know what that word means-who has the problem?😂
I also didn’t know about chaozhou gongfu cha, so thank you for exposing us to this beautiful practice! 🙏
I can imagine that with high grade Dancong you can get a very fragrant brew, some high grade dancong are so sweet and fragrant when you brew it the right way. I have an infrared heater, and I bought a 30 year old banko white clay bofura kettle, that was used a lot for sencha-do, I use it for chao zhou stye gong fu cha, and it works wonders. I recently ordered a shia dao kettle, so I can try to replicate a proper chao zhou gong fu session.
Beautiful ❤❤
Thank you! 😊
Hey Stephane, how are you? All the best, Tobias
Hallo Tobias, es geht mir sehr gut, Danke. Es freut mich, daß Du Dir meine Tee Kurse anschaust. Ich mache sie ja auch auf deutsch, auch wenn manchmal mir die Wörter fehlen! Bis dann!
Köstlich! Würdest Du empfehlen, für Wuyi Yancha und Dan Cong dasselbe Kännchen zu verwenden oder lieber eines für Yancha und ein anderes für Dan Cong?
Welcher Yixing Ton wäre passend für diese Tees?
Ich glaube, ich habe bislang noch keinen (sehr) guten Yancha gehabt, aber ich glaube, einen von höherer Qualität würde ich sehr mögen.
Grüße!
Hallo Thomas, weil Wuyi sehr kostbar ist, sind ganz kleine Teekannen am besten dafür geeignet. Ich trinke nicht oft Dan Cong, aber diese Tees sind doch etwas anders als WuYi. Man kann sie auch leichter, in größeren Mengen genießen. Also würde ich da eine größere Kanne benutzen (vielleicht es mit OB oder Baozhong teilen?)
@@TeaMasters Vielen Dank! Würde z.B. die Yixing Hongni Shipiao Kanne (Pyramid) mit 92ml Fassungsvermögen von Deiner Seite in Frage kommen für WuYi Yancha?
@@ThomasL.116 Ja. Sie ist schön flach.
Hi Stéphane
This method is very interesting, I've seen it before but first time I see you break the leaves in your hand. Doesn't it affect the purity of the leaves and quality of the infusion?
Few other question comes up
Is Chaozhou method the most traditional way to make tea and more traditional than your usual way?
Also, if we put so many leaves in the tea pot, how can the leaves really open up and release all their aromas?
Also is silver kettle the best compromise between testubine and other ceramic kettle? How to choose the right one?
Chaozhou method is very interesting but seems to cost much more money if we need to use more leaves especially with such very expensive yan cha 😲
Thanks for your time and explanations 🙏
Mick
Hi Mick,
The breaking of leaves increases the concentration of the brew, because:
1. You can pack more leaves if you break 30%,
2. Broken leaves will release more flavors (in the first brews), because there are more points of release.
The purity isn't very much affected if (and only if) the leaves are of such good quality that they don't taste bitter when broken. Some astringency is normal and to be expected anyway with Yan Cha!
There are other, gentler ways to brew great Yan Cha and you can get more purity and finesse with other methods, but thie Chaozhou method is the historical Gongfu cha method. It's therefore the most traditional one for roasted Oolongs.
The leaves are releasing all their aromas after many brews. If you are afraid to waste the leaves, you may continue to brew them in a larger gaiwan after you've finished brewing them in the Yixing. You will then see that most of the aromas have come out.
I like to use silver for purity and it warms faster on a Nilu. A tetsubin produces great taste and keeps warm longer, but isn't as suitable on a Nilu. Both have advantages and drawbacks. Ceramic kettles are cheaper, though. Choosing the right kettle isn't an easy decision. It largely depends on budget and how one is preparing tea (and which type of tea).
I used a lot of leaves, but since the teapot was small, the absolute of leaves isn't that large. This is the trick Chaozhou people used to avoid wasting precious Yan Cha.
@@TeaMasters thank you very much for your long and detailed explanation!
@@TeaMasters is the chaozhou method also adapted for rolled wulong and some other various teas, mostly twisted wulong, or only for yan cha?
@@San-Laowai The Chaozhou gongfu cha method is most suited for Yan Cha, ie roasted Oolong with a twisted shape. But, you can also use it with similar Oolongs (roasted Baozhong, for instance) or roasted rolled Oolong. Just, as you change the tea you are using, you may want to make some little changes to your teapot and/or the way you pour the water.
@@TeaMasters i understand. I actually just finished using the chaozhou method for roasted baozhong but honestly, the result was not as good as usual when i used less tea leaves with longer brew, even i poured the hot water lightly on the leaves and the brew was short, the roast taste was too high and covered the more subtitle aromas of the leaves, also the infusion was not as smooth and fine as usual. I guess it works better with yan cha or other great wulong?
Anyway it's an interesting experience.
Do you think this method is great for Oriental beauty?
And which method do you personally prefer to use when you make yan cha for yourself, chaozhou method with more leaves / short brew or the usual way with less leaves / longer brew?
Also is there other methods than these two?
Thank you!
Die Kalligraphie im Hintergrund ist seitenverkehrt
Weil ich diese Video im Selfie Modus gefilmt habe. Damals war ich noch kein Experte im Filmen. Bin ich immer noch nicht!!
@@TeaMasters Kein Problem. Ich bin's schon gar nicht! Danke in jedem Fall für das schöne informative Video! Liebe Grüße aus Tôkyô, Rudi