Hey Don! In the whisky world, this technique is called "Calling The Shot", cause the heads and tails of the distillation have poisonous compounds in them; and thats where we get the term "calling the shot" from =) cheers!
To even out the tea you could also give the brewer a quick swish, being gentle but something to move the water around a bit and get the milder tea mixed in with the darker. And when I'm pouring into the cup (or guiwan, I don't own one) I'll sometimes pour quickly for most of the pot, then slow down a bit for the tail - but that's because I like a bit of roughness and minerality in my tea, so I like a few drops of pretty coarse stuff. It depends on the strain of tea of course, I'd never do that for a sencha, but for some assams that are already slightly gritty, I might play up the grittiness. This can also add a syrup note to nectary oolongs that adds a bit of richness. It's so interesting all the adjustments one can make to a really simple process. Your channel is always expanding my imagination of what I can do with tea!
Hello Don, here is an idea for your Tea Geekery videos: difference in taste of Tea for boiling water in a electric kettle vs kettle on agas hob vs kettle on a charcoal grill. Here in Turkey there is a strong belief that water boiled on charcoal grill tastes better. Best Regards from Turkey
That's what i was hoping to see as well. A comparision between a top and tail poured tea straight into the teacup to just a normal brew into a fairness cup into the teacup.
Thank you this is a game changer. I’ll definitely be exploring differences between porcelain, glass and Duanni And I definitely want to explore this Method. But I also totally love the way you normally brew
I tend to swirl the pot to mix it, especially with blended teas/herbal teas. Different leaves extract at different rates, in my experience. Especially until they open up. Always enjoy your videos. Thanks!
Greetings Don! In Arabia we do similar thing using our coffee pot (Dallah).. the heads is usually served as is but the tails is never served due to the coffee dust and it is a sign of disrespect.. in fact, the term used for that last part is the same term used to call out people who does not have respect for other people.. I'm a huge fan of your Don and one day will visit your store in London, soon hopefully
Hi Don! Thanks for this video, it’s inspiring to know how meticulous some brewers are with tea. I have a question: can we expect any fresh sinchas soon? I’m really longing for some Japanese tastes!
Nice video! This reminded me about the espresso world's take on this. In espresso the first part is the most viscous and might be a little harsh to drink by it's own and the last part is more watery and acrid ( because it is a little underextracted) . Despite the similarities, in the espresso world nobody is throwing away a thing because the combination of the 3 parts actually gives you the best balance. Especially if your brewing was a little bit off, keeping the first and last part might get you with a better balance than what the middle part can offer. I'd say that's what happens with tea as well, but reversed. I also think that having al 3 parts combined will give the best results...but you know I am not a tea master so I might just be wrong. REMINDER: always stir your espresso to enjoy it at it's fullest! ... I wonder if stirring tea should be a thing :O
Depending on the tea, I usually discard the top (some times it carries small leaves and light specks of dust) then pour directly in small cups going back and forth to even them, but the tail I keep to brew it like grandpa style. I do this usually with black teas...
Great video, though I do have to say I have been disappointed with souchong liquor for this year. Last year it was amazing, chocolatey aroma, some of it transferred into the cup, it was sweet and lasted awhile. This year's tea smells nice, but it's lacking something, I'm not sure if you were sending me the wrong tea, but after a couple of infusions, it had this potato taste and no sweetness I couldn't believe it. Hopefully next year it's better. Maybe because of covid the producer couldn't produce the highest quality like usual? Anyway thanks for the video and maybe I'll try little tong mu next time and hope for the better!
But I don´t get it? If the first part mixes with the rest or especially with the last part isn´t it balancing anyway (light&strong becomes the middle way)?
Hi Don! I have a question for you regarding Sencha in general. What would be the difference in the growing of lower grade senchas vs higher grade senchas? How is it that the higher grade senchas are not as astringent as the lower grade ones even though they too are exposed to the sun during its growth? Would the higher grade senchas contain less catechins/tannins compared to the lower grade senchas? Considering higher grade senchas tend to be less astringent than lower grade ones.
Hi Deepak, I am no expert here, but since there was no answer here yet, I might give it a try. There is different factor in grading sencha. First we have which harvest it is from. The earlier the better. Then we have the picking and sorting, where higher grades have only smaller leaves. Hand picked controlles this better than machine picked. Then we also have hand processed vs machine processed, and the same goes here. Better controll in hand processed.
Cont. The often associated caractaristics of Japanese tea is the rich umami, which comes from amino acids. The tea plant takes nitrogen from the soil and transforms it to amino acids which it then transports through stem and twigs to feed the development of new buds and leaves. For the tree the first leaves of the year is offcoars most important since they through photosyntese will give energy for the later development. That's why the first harvest is most packed with these umami amino acids.
Cont. What happens is that photosyntesis turns these amino acids into catechins which gives asstringency to the tea (instead of umami). This is why flat tea growing regions in Japan, that have longer sun exposure then mountain region with natural shadings, tend to grow more bitter teas. (And makes fukamushi to lessen the bitterness). Later pickings have had more sun exposure and bigger leaves that comes with machiene pickings have had bigger exposure as well. Thus more bitterness. As for processing. The more the cells in the leaves is broken the more amino acids and catechins they release to the brew. A good hand processed tea this can better be controlled by the tea master. Thus a better balance can be made in concern to previously discussed aspecs of the tea material they work with. Hopefully this can be of any help.
It would be interesting to see a video on more experimental brewing temps and times, such as cold brewing, or brewing at something like 80 degrees for five to ten minutes. Even if it's considered bad brewing technique, I'd like to know why.
Considering that in relation of the "main gong daou bei"top is the weaker, and the the tail is stronger: If you mix the top and the tail, you got another gong dao bei?
Actually I have seen this method being used most for these types of tea. I guess that the thinking is that for these types of limited pinnacle tea you want to brew the absolute perfect sips so as not to waste the experience.
Hey Don! In the whisky world, this technique is called "Calling The Shot", cause the heads and tails of the distillation have poisonous compounds in them; and thats where we get the term "calling the shot" from =) cheers!
Don always making gongfu so easy to understand! Will definitely try this method today 😊💕
To even out the tea you could also give the brewer a quick swish, being gentle but something to move the water around a bit and get the milder tea mixed in with the darker. And when I'm pouring into the cup (or guiwan, I don't own one) I'll sometimes pour quickly for most of the pot, then slow down a bit for the tail - but that's because I like a bit of roughness and minerality in my tea, so I like a few drops of pretty coarse stuff. It depends on the strain of tea of course, I'd never do that for a sencha, but for some assams that are already slightly gritty, I might play up the grittiness. This can also add a syrup note to nectary oolongs that adds a bit of richness.
It's so interesting all the adjustments one can make to a really simple process. Your channel is always expanding my imagination of what I can do with tea!
I'll have to try this. When you poured into the cups it became more clear. That weaker bit ends up in the fairness cup!
Hello Don,
here is an idea for your Tea Geekery videos:
difference in taste of Tea for boiling water in a electric kettle vs kettle on agas hob vs kettle on a charcoal grill. Here in Turkey there is a strong belief that water boiled on charcoal grill tastes better.
Best Regards from Turkey
wow great tips! i had no idea but it does make sense
Nice tip! Don, you should try a blindtaste with middle brew conpared to weak + strong extractions mixed together and tell us the differences 🤣
That's what i was hoping to see as well.
A comparision between a top and tail poured tea straight into the teacup to just a normal brew into a fairness cup into the teacup.
Thank you this is a game changer. I’ll definitely be exploring differences between porcelain, glass and Duanni
And I definitely want to explore this
Method. But I also totally love the way you normally brew
A nice and short one. Thanks Don, very interesting!
Thank You Don. Very interesting. Tea culture never ceases to amaze!
I really like this shorter format.
I tend to swirl the pot to mix it, especially with blended teas/herbal teas. Different leaves extract at different rates, in my experience. Especially until they open up. Always enjoy your videos. Thanks!
Greetings Don! In Arabia we do similar thing using our coffee pot (Dallah).. the heads is usually served as is but the tails is never served due to the coffee dust and it is a sign of disrespect.. in fact, the term used for that last part is the same term used to call out people who does not have respect for other people..
I'm a huge fan of your Don and one day will visit your store in London, soon hopefully
thanks don
Wow----interesting----!
Thanks, Don!!
Sounds logical thanks Don.
Hi Don! Thanks for this video, it’s inspiring to know how meticulous some brewers are with tea. I have a question: can we expect any fresh sinchas soon? I’m really longing for some Japanese tastes!
Final selections happening this weekend and then we will get some in so probably a few weeks.
Mei Leaf That’s great! I’m looking forward!
Heya don just made my first purchase of tea from mai leaf so excited to try out some new flavours and new techniques
This was a great video! I only got into true tea a week ago, so all of your videos have been really fascinating. Thanks!
Welcome to the rabbit hole that is gong fu brewing of great tea!🌱🥃🐰
Great video as always.
Nice video! This reminded me about the espresso world's take on this. In espresso the first part is the most viscous and might be a little harsh to drink by it's own and the last part is more watery and acrid ( because it is a little underextracted) . Despite the similarities, in the espresso world nobody is throwing away a thing because the combination of the 3 parts actually gives you the best balance. Especially if your brewing was a little bit off, keeping the first and last part might get you with a better balance than what the middle part can offer. I'd say that's what happens with tea as well, but reversed. I also think that having al 3 parts combined will give the best results...but you know I am not a tea master so I might just be wrong. REMINDER: always stir your espresso to enjoy it at it's fullest! ... I wonder if stirring tea should be a thing :O
Great video. Thank you!
Just visited your tea house fewer months ago, wishing that I could go back... love your classes...hugs for the family.
Depending on the tea, I usually discard the top (some times it carries small leaves and light specks of dust) then pour directly in small cups going back and forth to even them, but the tail I keep to brew it like grandpa style. I do this usually with black teas...
But what if the spout comes out from the bottom of the pot? 🤔
Great video, though I do have to say I have been disappointed with souchong liquor for this year. Last year it was amazing, chocolatey aroma, some of it transferred into the cup, it was sweet and lasted awhile. This year's tea smells nice, but it's lacking something, I'm not sure if you were sending me the wrong tea, but after a couple of infusions, it had this potato taste and no sweetness I couldn't believe it. Hopefully next year it's better. Maybe because of covid the producer couldn't produce the highest quality like usual? Anyway thanks for the video and maybe I'll try little tong mu next time and hope for the better!
But I don´t get it? If the first part mixes with the rest or especially with the last part isn´t it balancing anyway (light&strong becomes the middle way)?
Hi Don!
I have a question for you regarding Sencha in general. What would be the difference in the growing of lower grade senchas vs higher grade senchas?
How is it that the higher grade senchas are not as astringent as the lower grade ones even though they too are exposed to the sun during its growth?
Would the higher grade senchas contain less catechins/tannins compared to the lower grade senchas? Considering higher grade senchas tend to be less astringent than lower grade ones.
Hi Deepak,
I am no expert here, but since there was no answer here yet, I might give it a try. There is different factor in grading sencha. First we have which harvest it is from. The earlier the better. Then we have the picking and sorting, where higher grades have only smaller leaves. Hand picked controlles this better than machine picked. Then we also have hand processed vs machine processed, and the same goes here. Better controll in hand processed.
Cont.
The often associated caractaristics of Japanese tea is the rich umami, which comes from amino acids. The tea plant takes nitrogen from the soil and transforms it to amino acids which it then transports through stem and twigs to feed the development of new buds and leaves.
For the tree the first leaves of the year is offcoars most important since they through photosyntese will give energy for the later development.
That's why the first harvest is most packed with these umami amino acids.
Cont.
What happens is that photosyntesis turns these amino acids into catechins which gives asstringency to the tea (instead of umami).
This is why flat tea growing regions in Japan, that have longer sun exposure then mountain region with natural shadings, tend to grow more bitter teas. (And makes fukamushi to lessen the bitterness).
Later pickings have had more sun exposure and bigger leaves that comes with machiene pickings have had bigger exposure as well. Thus more bitterness.
As for processing. The more the cells in the leaves is broken the more amino acids and catechins they release to the brew.
A good hand processed tea this can better be controlled by the tea master. Thus a better balance can be made in concern to previously discussed aspecs of the tea material they work with.
Hopefully this can be of any help.
hey i cant seem to find answers online-can you do a vid on purple tea and brewing it? tysm appreci8 ur vids
Do you have a book for tea? Or could you recommend one?
Ahhhhh ... I have a similar, a very similar Xishi Duanni, just had an Ailaoshan Sheng in it. It was so super fruity like dried fruits.
I would have called it Goldilocks brewing hahaha. Great video Don keep it up
It would be interesting to see a video on more experimental brewing temps and times, such as cold brewing, or brewing at something like 80 degrees for five to ten minutes. Even if it's considered bad brewing technique, I'd like to know why.
What happened to the Stagg kettle?
I always steer a lil bit in my Duanni, but also in my Jingdezhen pot to harmonize the brew. :D
i wish i could come to your teahouse
hen youyisi. wo cong lai meiyou kan dao zhege. wo yao shishi. xiexie!
hey i just received my order of Souchong Liquor! what serendipity
Considering that in relation of the "main gong daou bei"top is the weaker, and the the tail is stronger: If you mix the top and the tail, you got another gong dao bei?
Gonna go check the mailbox and if I still don’t receive the young Gushu from you, I’ll pick some “simple” puerh to try top and tail pouring.
Reminds me of peeling a fruit or vegetable.
i’m going to call it Pee test brewing ...hospitals testing wants mid flow only
Mid stream urine!
@@osmosisazman C’mon you ruined it.
I hope i have enough money for buy tea from your tea shop hahaha....
Awesome... but I really woudn't perform Top and Tail pouring with a tea from a 300 years old tree!! :)
Actually I have seen this method being used most for these types of tea. I guess that the thinking is that for these types of limited pinnacle tea you want to brew the absolute perfect sips so as not to waste the experience.
@@MeiLeaf quality over quantity
i''ve been doing that without knowing it was a thing espacially for tea of poor quality.
Dude just like the urine test, dont take the head and tail, middle is the best
Interesting, but it would be hard for me to just pour tea away. Feels like I'm wasting it.