Found this series through The Modern Rogue, and I might go get a gaiwan to have tea myself as I do have some loose leaf teas that I would like to try in the style that was done on the Modern Rogue episode, the multiple servings of small amounts instead of a single steeping into a mug like I've always had it. The first would be some lapsang souchong that I love already.
Did you ever do that? I did after watching those same episodes, and it’s changed my life for the better. It’s part of my self-care rituals, socializing, and quality time with my fiancé. I do not exaggerate when I say that getting into this hobby helped me win her over; she was so interested that I got to make tea for her at my apartment after the second date. The rest is history.
@@levigriffin5553 I bought one of the mutton fat jade travel steepers and use it from time to time. I should use it more often, maybe even clear some desk space so I can have my kettle near my computer instead of in my kitchen so it's easier to make myself tea day to day. Thank you for the reminder, and have a nice day.
How cool that you bring the ancient into the present. THIS is the true meaning of tea, IMHO. There is no time, only moments. Remember, “When the going gets tough, the tough take tea”.
Hamburger / sandwich, whichever works. I think of a sandwich because the lid and the saucer are 'sandwiching' the bowl. This is why I like this method - it makes me feel like the bowl (the precious part, to me) is stable and secure. I'm also just clumsy, so the hamburger is better for me. Thanks for the great vid!
0:55~ Fun fact: In Japan, the word _chá wǎn_ (茶碗, tea bowl) indicates ceramic bowls for serving rice (or, in a broad sense, bowls for serving food). Probably people made do with tea bowls when they didn't have anything to serve food in.
I have bad finger/hand dexterity that runs in the family (Essential tremor) and I find the hamburger grip much easier to use. Thank you for sharing multiple different ways and noting that there is no "correct" method and to use what works best for the individual.
I broke my grand mother's beloved Gaiwan years ago, and ever since i refuse to use one for fear of breaking it . The accident was traumatic for her and me . I had the Gaiwan taken to a Kinstugi master in Japan who did an amazing job on it but it can never make up for the fact that it is broken and that somewhat , my grand mother who loves me dearly , never truly forgave me for that . She refused to tell me for how long she had been using it and where she got it from (properly out of kindness) , but she was a globe trotter and visited Asia when she was young and probably got it from China decades ago so it definitely had a huge sentimental value to her. And when i burned my fingers and let go of it, heard the shattering sound when it hit the table and then saw her face , i knew i hadn't just broken a cup . This video is mighty important and you are so right to emphasize the fact that these can get really hot and may easily break if you do not handle them properly .
Morgan Olfursson I'm so sorry to hear of your tragic experience! I hope that in time you find it within yourself to get back on the horse. Grab a new gaiwan and try again! Broken teaware is sadly a part of the process sometimes 😢
Thanks a lot for the reply 茶館鬼 and if it is Sohan himself, then i am even more glad to get that reply as i am huge fan of your videos . And thank you for the advice , I will in time try my hand on a factory made Gaiwan if i find one (Iceland here) . Is it ill mannered to use a Gaiwan with two hands (one holding the cup and one the lid) ? And since i am given the chance to ask you a question, here is another one . I use Yixing and Nixing teapots to brew tea but i feel like i can only do it in these pots for 2 months of the year during summer . As i mentioned i live in Iceland and not only in Iceland but in the northernmost area of Iceland so winter here is brutal to say the least . Absolutely everything freezes , whether it is outside or indoors , to the point that we use fridges to prevent food from freezing . So here is my question . Since Yixing and Nixing pottery absorbs water , does it make them more likely to break due to very low temperatures, or temperature shock (hot water in ice cold pot) ? And what sort of ceramic would you recommend to brew tea in the arctic circle or in Canada or Alaska during wintertime ? Thanks in advance for reading that comment and maybe answering it . I am pretty sure that in Texas you do not have that problem in winter , unfortunately some of us tea lovers have to accommodate our addiction to tea to mother nature's superpowers , such as -40 degrees celcius (- 44 fahrenheit) in winter , but nothing beats drinking tea looking at the northern lights or listening to whales singing . We don't all hunt them , i am actually a veterinarian, marine zoologist and ethologist .
Thanks for reaching out! =) This is Erik answering, currently. 1.) There isn't a right or wrong way to use a gaiwan. If you find a two-handed way that works for you, then that's great! These are just a few common ways of using one. 2.) I hit up our good friend Mary Cotterman, a skilled potter who has studied Chinese clay very closely, about your questions - and she said that you would actually run a risk of a nixing or yixing clay pot freezing and cracking in such cold temperatures. She suggests a glazed porcelain gaiwan, which will not absorb water (also will not yang, or season, like nice unglazed clay) and will help protect the vessel against freezing. Still, you would want to be mindful of not making drastic temperature changes. So rather than pouring boiling water right onto a cold vessel in the winter, you'd want to start by pouring warm water over the outside of the teapot or into the gaiwan to warm it up a bit. Then you can commence with using boiling water after the vessels are a little warm. Thanks for your questions! Iceland sounds so pretty! I wanna see the northern lights and listen to whales singing!! I'm so jealous of your locale right now, as it is insanely hot in Texas these days.
Hi Erik, Thank you so much man not only for the reply but for consulting with your friend , i hope it was not too much bother for you both. Please thank Mary Cotterman as well whenever you get the opportunity . I will definitely follow your advice and try using a Gaiwan again eventually, and give it a try with some Chinese Jingdezhen or Japanese porcelain during winter. So far i am just using a Japanese Tetsubin teapot during the wintertime and metallic cups , but the tea really doesn't taste as good as it does in summer . Iceland is an unusual country but the scenery is exceptional , if you ever visit Iceland Erik, (your name has a Scandinavian spelling, are you originally one of us ?) make sure to let me know and i'll gladly give you a tour of the best areas , make you listen to the whales and show you the northern lights if you are brave enough to come in winter . And also be your interpreter, because Icelandic is not fun to learn. Greetings from the Hornstrandir nature reserve where it is now about 5 degrees celcius (40 degrees farenheit ) and snowing . And that is summer ! Suddenly Texas summer temperatures don't seem too bad do they ?:) Cheers, Morg.
@@morganolfursson2560 Drinking tea in Icelandverse sounds absolutely amazing! My partner is a geologist by training and the island is Geologist heaven. Would love to meet someday and bring some really fine tea along.
I wish I found you, your videos, and your channel so long ago! You have a perfect balance of character, culture, and care for your craft. I recently became interested in preparing fine tea with a gaiwan/guywan. Initially it was concern for how I would manage temperature reliably and without fretting too much over it every time I prepare it. I knew the tea art had been perfected over centuries without it being known what exact temperature is needed (not to mention the nonexistence of thermometers!). So I started looking into traditional form that focuses on minimalism. Drinking straight from a gaiwan is perfect for at-home enjoyment, and I look forward to it. Steep time is something I can simply adjust to, but what should I do with this concern about proper water temperature?
I absolutely love your whole series and cannot wait to visit your tea house one day. I currently live in Japan where the day before I finally got my first chinese-style Gaiwan, made from Arita porcelain. As it has a saucer and I am a beginner at brewing with a Gaiwan I will definitely use the third technique you kindly introduced. Thank you sooo much for all the effort, seriously I enjoy watching and learning from you everyday. You lit my fire for Chinese tea and brewing/drinking culture.
I've just started using the gaiwan about a couple of weeks ago and the hamburger technique helps me a lot since i can't hold really hot things without my grip giving up. Thanks for showing us that technique!
I would love if you made a video about the aesthetics of your tea setup. I appreciate the work you put in to choose backgrounds, flower arrangements, rocks, the stone tea tray and wood serving board, clothes, etc. It enhances the experience tremendously! Much better than a kitchen table or counter.
This is a great idea! I think this may be something we address in Season 3! It's certainly on our radar to do a video about setups! Glad you like them!
Han. Really like all your videos, this one is my favorite! I like how you present the historic knowledge ("how it has been done") and in the same time encourage people to "do however you like, as long as...". Keep up the good work! This is the best tea channel.
@@kennhiser it is quite subjective! Tea quantity matters a great deal, just like water temp and steep time, but all are adjustable based on your unique style! Mess around with each!
First time commenting on this channel. BTW I found this through the Modern Rogue. 4:01~ I wonder, if that grip is also referred to as the _yīn_ grip, is there one referred to as the _yáng_ grip?
@@TeaHouseGhost P.S. I actually came up with a grip; I don't know whether it's _yīn_ or _yáng_ , but it's based on the hamburger grip, so I think it's quite _yáng_ . The way to do it is: 1. Hold the _gàiwǎn_ like 6:30~ in the vid, but slide only your middle, ring, and pinky fingers, instead of all four fingers, of your dominant hand underneath the saucer. 2. Use your index finger and thumb to hold the rim of the _wǎn_ ( _gàiwǎn_ bowl) like the overhand grip (with your index finger substituting your middle finger) but from the side. 3. Use your nondominant thumb and index finger to hold the _gài_ ( _gàiwǎn_ lid), and pour like the hamburger grip. This grip also has the benefit of adjusting the aperture as you're pouring.
Tiran thank you! So glad you like the show! All of So Han's wardrobe in the show comes from shops in China. I know several came from a purveyor of hemp clothing in Dali, Yunnan.
Oversleeping is always a concern in my world lol. Oversteeping on the other hand... Yes if you're making green tea, phoenix oolong or some other tea that will get bitter with oversteeping, but this can also be mitigated through the amount of leaves you use if you're planning on drinking directly out of the gaiwan.
While ï didn't know about Gaiwan until this very sweet and delightful video, this a way in wich personnaly ï like to enjoy tea. It makes the aroma and spirit of the tea come out a little bit different. What will happen is oversteeping and biterness on the rise but then, pouring some water, wether hot or not, will dissipate the flavor and bring something forth that is a little different from if you were to sequence it. Just another way. Also, not using a lid but my teeth to filter the leaves (which ends up in muching sometimes) ï can also gaze at the soaked leaves and feel somewhat of an intimacy to them.
Thank you once again, for another educational video. How are you today 'Erik'? Thank You for your response, and for all your valuable information. It is always nice to speak with The Man with The Plan. Would you do me a great favor. Would you please tell me where i can get the Brown colored Gai-Wan that is in the bottom left hand corner of the screen as you look at it from your PC. Very Manly looking set. You and 'So Han' have a wonderful weekend!! Take care and GOD Bless!! SuperSniperSal The GUNNY USMC Disabled Vet
So that gaiwan is Jianshui pottery! So Han discusses it briefly in our episode called "Teapots and the clay they're made of" - If you email So Han at teamaster(at) westchinateacompany(dot)com - he may be able to get something similar shipped from China if you provide him with a price range you're looking to spend!
Thanks!! So glad you like the show! I'm not sure where the stone cha pan comes from - I'll have to ask So Han! But I love it too! Sounds so good setting clay down on it.
I'll ask So Han about suggestions as well but for now, I (Erik) can provide a few: the album "Keyboard Fantasies" by Beverly Glenn Copeland (where we get the intro and outro music for the show) is a great one! Also the albums "Green" and "Flora" by Hiroshi Yoshimura are some favorites for tea. "Mother Earth's Plantasia" by Mort Garson is great too.
I been wary of getting a gaiwan, because it looked like something that my hand wouldn't be able to use. I have carpal tunnel. Now that I know there is a different way of using it, I just might get one.
Tea House Ghost茶館鬼 I’m gonna be practicing a lot lol! I need to work on water temperature and the amount of leaf I think. Whenever I’ve made green tea,it ends up really bitter...
Tea House Ghost茶館鬼 I hope so! Thanks for the vids! I’ve been watching and rewatching them lol. Let’s just say my wife has been hearing a lot about tea lately haha
With the tea you use for your demonstrations,do you just drink it at room temperature,or reheat it? I just ask,because I notice the tea sitting there a while in your videos and you steel quite a few teas. I just didn’t know if reheating it messes up the flavor or not.
Do you mean like after we're done filming? We just drink all the ones that have been laid out at room temp, but typically we've only run through 3 or 4 steepings if each tea for the demo so all of them are def still going. Crew will usually kick it for another hour or so after filming just drinking great tea and hanging out in an empty tea house 😁
@@TeaHouseGhost Wow thanks for answering... well if Ying is female and proper and you won't hurt yourself. I feel like the yang grip would be grabbing the GaiWan by the bowl while it has boiling water in it. What do you think it might be?
Great vid. Yes, good old 成都 (Chengdu). What great tea culture! Leisurely sipping tea at the Wangjiangluo Park 望江楼公园. Good memories. Remember 蜀犬吠日. (:D) 猪八戒 ^(￣(oo)￣)^
Ok, but what I never understood about drinking from a gaiwan directly is like, how do you even like... that shit is hot man, even pouring into a cup i gotta wait a minute... do you really just... deal with it?
@@Kinochai if by black tea you mean red tea (western black tea), then I feel like it does okay with cooler water! At least cool enough to where you can drink some of it while it’s really juicy, and then if it gets too bitter, you can add more water
Me when I was 15: Uncle, Its Just Hot leaf Juice.
Me Now: Come, Sit, Why not have a nice calming jasmine tea..
Just because you’re a pot of hot leaf juice doesn’t mean you can’t have depth and complexity.
"We are just happy you're drinking tea." Same. This is absolutely amazing. Thank you! 👏
So Hans' teaching approach and demeanor makes every video on this channel so fun, education and relaxing.
Found this series through The Modern Rogue, and I might go get a gaiwan to have tea myself as I do have some loose leaf teas that I would like to try in the style that was done on the Modern Rogue episode, the multiple servings of small amounts instead of a single steeping into a mug like I've always had it. The first would be some lapsang souchong that I love already.
Did you ever do that? I did after watching those same episodes, and it’s changed my life for the better. It’s part of my self-care rituals, socializing, and quality time with my fiancé.
I do not exaggerate when I say that getting into this hobby helped me win her over; she was so interested that I got to make tea for her at my apartment after the second date. The rest is history.
@@levigriffin5553 I bought one of the mutton fat jade travel steepers and use it from time to time. I should use it more often, maybe even clear some desk space so I can have my kettle near my computer instead of in my kitchen so it's easier to make myself tea day to day.
Thank you for the reminder, and have a nice day.
How cool that you bring the ancient into the present. THIS is the true meaning of tea, IMHO. There is no time, only moments. Remember, “When the going gets tough, the tough take tea”.
Indeed
Hamburger / sandwich, whichever works. I think of a sandwich because the lid and the saucer are 'sandwiching' the bowl. This is why I like this method - it makes me feel like the bowl (the precious part, to me) is stable and secure. I'm also just clumsy, so the hamburger is better for me. Thanks for the great vid!
Thank you for constantly pushing out high quality videos. I really appreciate your explanations
0:55~ Fun fact:
In Japan, the word _chá wǎn_ (茶碗, tea bowl) indicates ceramic bowls for serving rice (or, in a broad sense, bowls for serving food).
Probably people made do with tea bowls when they didn't have anything to serve food in.
Chengdu is an amazing place for tea, it's where I was introduced to the use of a Gaiwan and Gong Fu Cha.
I have bad finger/hand dexterity that runs in the family (Essential tremor) and I find the hamburger grip much easier to use. Thank you for sharing multiple different ways and noting that there is no "correct" method and to use what works best for the individual.
I broke my grand mother's beloved Gaiwan years ago, and ever since i refuse to use one for fear of breaking it . The accident was traumatic for her and me . I had the Gaiwan taken to a Kinstugi master in Japan who did an amazing job on it but it can never make up for the fact that it is broken and that somewhat , my grand mother who loves me dearly , never truly forgave me for that . She refused to tell me for how long she had been using it and where she got it from (properly out of kindness) , but she was a globe trotter and visited Asia when she was young and probably got it from China decades ago so it definitely had a huge sentimental value to her. And when i burned my fingers and let go of it, heard the shattering sound when it hit the table and then saw her face , i knew i hadn't just broken a cup .
This video is mighty important and you are so right to emphasize the fact that these can get really hot and may easily break if you do not handle them properly .
Morgan Olfursson I'm so sorry to hear of your tragic experience! I hope that in time you find it within yourself to get back on the horse. Grab a new gaiwan and try again! Broken teaware is sadly a part of the process sometimes 😢
Thanks a lot for the reply 茶館鬼 and if it is Sohan himself, then i am even more glad to get that reply as i am huge fan of your videos . And thank you for the advice , I will in time try my hand on a factory made Gaiwan if i find one (Iceland here) .
Is it ill mannered to use a Gaiwan with two hands (one holding the cup and one the lid) ?
And since i am given the chance to ask you a question, here is another one . I use Yixing and Nixing teapots to brew tea but i feel like i can only do it in these pots for 2 months of the year during summer . As i mentioned i live in Iceland and not only in Iceland but in the northernmost area of Iceland so winter here is brutal to say the least . Absolutely everything freezes , whether it is outside or indoors , to the point that we use fridges to prevent food from freezing . So here is my question . Since Yixing and Nixing pottery absorbs water , does it make them more likely to break due to very low temperatures, or temperature shock (hot water in ice cold pot) ? And what sort of ceramic would you recommend to brew tea in the arctic circle or in Canada or Alaska during wintertime ?
Thanks in advance for reading that comment and maybe answering it .
I am pretty sure that in Texas you do not have that problem in winter , unfortunately some of us tea lovers have to accommodate our addiction to tea to mother nature's superpowers , such as -40 degrees celcius (- 44 fahrenheit) in winter , but nothing beats drinking tea looking at the northern lights or listening to whales singing .
We don't all hunt them , i am actually a veterinarian, marine zoologist and ethologist .
Thanks for reaching out! =)
This is Erik answering, currently.
1.) There isn't a right or wrong way to use a gaiwan. If you find a two-handed way that works for you, then that's great! These are just a few common ways of using one.
2.) I hit up our good friend Mary Cotterman, a skilled potter who has studied Chinese clay very closely, about your questions - and she said that you would actually run a risk of a nixing or yixing clay pot freezing and cracking in such cold temperatures. She suggests a glazed porcelain gaiwan, which will not absorb water (also will not yang, or season, like nice unglazed clay) and will help protect the vessel against freezing. Still, you would want to be mindful of not making drastic temperature changes. So rather than pouring boiling water right onto a cold vessel in the winter, you'd want to start by pouring warm water over the outside of the teapot or into the gaiwan to warm it up a bit. Then you can commence with using boiling water after the vessels are a little warm.
Thanks for your questions! Iceland sounds so pretty! I wanna see the northern lights and listen to whales singing!! I'm so jealous of your locale right now, as it is insanely hot in Texas these days.
Hi Erik,
Thank you so much man not only for the reply but for consulting with your friend , i hope it was not too much bother for you both. Please thank Mary Cotterman as well whenever you get the opportunity .
I will definitely follow your advice and try using a Gaiwan again eventually, and give it a try with some Chinese Jingdezhen or Japanese porcelain during winter. So far i am just using a Japanese Tetsubin teapot during the wintertime and metallic cups , but the tea really doesn't taste as good as it does in summer .
Iceland is an unusual country but the scenery is exceptional , if you ever visit Iceland Erik, (your name has a Scandinavian spelling, are you originally one of us ?) make sure to let me know and i'll gladly give you a tour of the best areas , make you listen to the whales and show you the northern lights if you are brave enough to come in winter . And also be your interpreter, because Icelandic is not fun to learn.
Greetings from the Hornstrandir nature reserve where it is now about 5 degrees celcius (40 degrees farenheit ) and snowing . And that is summer ! Suddenly Texas summer temperatures don't seem too bad do they ?:)
Cheers,
Morg.
@@morganolfursson2560 Drinking tea in Icelandverse sounds absolutely amazing! My partner is a geologist by training and the island is Geologist heaven. Would love to meet someday and bring some really fine tea along.
I wish I found you, your videos, and your channel so long ago! You have a perfect balance of character, culture, and care for your craft.
I recently became interested in preparing fine tea with a gaiwan/guywan. Initially it was concern for how I would manage temperature reliably and without fretting too much over it every time I prepare it. I knew the tea art had been perfected over centuries without it being known what exact temperature is needed (not to mention the nonexistence of thermometers!). So I started looking into traditional form that focuses on minimalism. Drinking straight from a gaiwan is perfect for at-home enjoyment, and I look forward to it. Steep time is something I can simply adjust to, but what should I do with this concern about proper water temperature?
Love the aesthetic of the gaiwan and the movement of the hands when pouring, like in taichi. It`s still my favourite brewing vessel.
I absolutely love your whole series and cannot wait to visit your tea house one day. I currently live in Japan where the day before I finally got my first chinese-style Gaiwan, made from Arita porcelain.
As it has a saucer and I am a beginner at brewing with a Gaiwan I will definitely use the third technique you kindly introduced.
Thank you sooo much for all the effort, seriously I enjoy watching and learning from you everyday. You lit my fire for Chinese tea and brewing/drinking culture.
Thanks so much for watching and for the kind words! Excited for you on your tea journey! Def come visit us someday!
I've just started using the gaiwan about a couple of weeks ago and the hamburger technique helps me a lot since i can't hold really hot things without my grip giving up. Thanks for showing us that technique!
So Han I am very grateful for the step by step instructions...!! I am enjoying Liubao black Jasmine as i learn an enjoy!!
I would love if you made a video about the aesthetics of your tea setup. I appreciate the work you put in to choose backgrounds, flower arrangements, rocks, the stone tea tray and wood serving board, clothes, etc. It enhances the experience tremendously! Much better than a kitchen table or counter.
This is a great idea! I think this may be something we address in Season 3! It's certainly on our radar to do a video about setups! Glad you like them!
Han. Really like all your videos, this one is my favorite! I like how you present the historic knowledge ("how it has been done") and in the same time encourage people to "do however you like, as long as...". Keep up the good work! This is the best tea channel.
For the uninitiated tea is tea, for those who know tea is life
- someone on YT
Thank you for your videos! I have learned so much about gong fu! Definitely I'm not going back to tea bags anymore.
Thanks for watching!! I'm so glad you are learning from them!! We try our best to create good resources!
Sweet! I got a gaiwan and some cups as a gift in China and your videos were exactly what I wanted to see. Keep creating!
Most fascinating sharing... learnt abundantly!
Thank you! I am no longer spilling my tea on my lap!
Very informative!
As a Chinese I'm learning tea steeping techniques from an American #NeverStopLearning
I just purchased a wooden gaiwan and I'm excited to use it it should be here in about a week
Let us know how it goes!
Well? How did it go?
@@Kinochai the wooden gaiwan works really well I use it mostly for my white tea or if I'm traveling somewhere
Love the hamburger grip, started doing it cause it felt easier to me, kept doing it cause it looks cool and I like being different lmao.
Nice moves 😎
Question: when drinking from it doesn’t the longer steep make it stronger by the time you finish the cup?
Yes that's correct 👍
Your videos (awesome BTW) don’t seem to address how much tea to use in pots or gaiwans. Is this really subjective?
@@kennhiser it is quite subjective! Tea quantity matters a great deal, just like water temp and steep time, but all are adjustable based on your unique style! Mess around with each!
Hey you...
Good morning...
Tobias
First time commenting on this channel. BTW I found this through the Modern Rogue.
4:01~ I wonder, if that grip is also referred to as the _yīn_ grip, is there one referred to as the _yáng_ grip?
We don't have one that we call the yang grip but if you come up with one, show us!
@@TeaHouseGhost
I’ll let you know once I have practiced enough to cultivate my own techniques/gong fu. BTW cheers from Japan.
@@MrAqr2598 please do! Thanks for watching! Cheers from Austin, TX!
@@TeaHouseGhost
P.S. I actually came up with a grip; I don't know whether it's _yīn_ or _yáng_ , but it's based on the hamburger grip, so I think it's quite _yáng_ .
The way to do it is:
1. Hold the _gàiwǎn_ like 6:30~ in the vid, but slide only your middle, ring, and pinky fingers, instead of all four fingers, of your dominant hand underneath the saucer.
2. Use your index finger and thumb to hold the rim of the _wǎn_ ( _gàiwǎn_ bowl) like the overhand grip (with your index finger substituting your middle finger) but from the side.
3. Use your nondominant thumb and index finger to hold the _gài_ ( _gàiwǎn_ lid), and pour like the hamburger grip.
This grip also has the benefit of adjusting the aperture as you're pouring.
@@MrAqr2598 oOoOO cool a two-handed grip! Neat!
Appreciate the thorough, knowledgable, and chill presentation. Also love your shirts! Where do you get those ?
Tiran thank you! So glad you like the show! All of So Han's wardrobe in the show comes from shops in China. I know several came from a purveyor of hemp clothing in Dali, Yunnan.
love love love
I’m getting tea drunk when I use the gaiwan do you get used to it
That depends - how much do you enjoy being tea drunk?
It happens every time I do brew it in the gaiwan I’m a first timer
When drinking tea straight from the Gaiwan, is oversteeping a concern?
Oversleeping is always a concern in my world lol. Oversteeping on the other hand... Yes if you're making green tea, phoenix oolong or some other tea that will get bitter with oversteeping, but this can also be mitigated through the amount of leaves you use if you're planning on drinking directly out of the gaiwan.
While ï didn't know about Gaiwan until this very sweet and delightful video, this a way in wich personnaly ï like to enjoy tea. It makes the aroma and spirit of the tea come out a little bit different. What will happen is oversteeping and biterness on the rise but then, pouring some water, wether hot or not, will dissipate the flavor and bring something forth that is a little different from if you were to sequence it. Just another way. Also, not using a lid but my teeth to filter the leaves (which ends up in muching sometimes) ï can also gaze at the soaked leaves and feel somewhat of an intimacy to them.
Thank you once again, for another educational video. How are you today 'Erik'? Thank You for your response, and for all your valuable information. It is always nice to speak with The Man with The Plan. Would you do me a great favor. Would you please tell me where i can get the Brown colored Gai-Wan that is in the bottom left hand corner of the screen as you look at it from your PC. Very Manly looking set. You and 'So Han' have a wonderful weekend!!
Take care and GOD Bless!!
SuperSniperSal
The GUNNY
USMC
Disabled Vet
So that gaiwan is Jianshui pottery! So Han discusses it briefly in our episode called "Teapots and the clay they're made of" - If you email So Han at teamaster(at) westchinateacompany(dot)com - he may be able to get something similar shipped from China if you provide him with a price range you're looking to spend!
👍
Love your vids man so relaxing. What tea tray is that? Pretty dope.
Thanks!! So glad you like the show! I'm not sure where the stone cha pan comes from - I'll have to ask So Han! But I love it too! Sounds so good setting clay down on it.
Very nice, thank you.
Hey So Han, do you have any music suggestions for a gong fu cha session? Thanks :)
I'll ask So Han about suggestions as well but for now, I (Erik) can provide a few: the album "Keyboard Fantasies" by Beverly Glenn Copeland (where we get the intro and outro music for the show) is a great one! Also the albums "Green" and "Flora" by Hiroshi Yoshimura are some favorites for tea. "Mother Earth's Plantasia" by Mort Garson is great too.
All of these can be found on youtube
Ambient!
So whats that fish for u keep wetting? Love ur videos by the way i never knew how beautiful tea is
The tea pet?? It's a little fish! That you get to pour tea on! It's just more fun that way 😉
I been wary of getting a gaiwan, because it looked like something that my hand wouldn't be able to use. I have carpal tunnel. Now that I know there is a different way of using it, I just might get one.
Yay!! Let us know how it goes!
I just got my first gaiwan today! I keep spilling some. It’s gonna take some practice lol
Practice is what Gong Fu is all about! Congrats on your first gaiwan!
Tea House Ghost茶館鬼 I’m gonna be practicing a lot lol! I need to work on water temperature and the amount of leaf I think. Whenever I’ve made green tea,it ends up really bitter...
@@kylesalmon31 sounds like you're on the right path to making a dang fine batch of green! 😉
Tea House Ghost茶館鬼 I hope so! Thanks for the vids! I’ve been watching and rewatching them lol. Let’s just say my wife has been hearing a lot about tea lately haha
With the tea you use for your demonstrations,do you just drink it at room temperature,or reheat it? I just ask,because I notice the tea sitting there a while in your videos and you steel quite a few teas. I just didn’t know if reheating it messes up the flavor or not.
Do you mean like after we're done filming? We just drink all the ones that have been laid out at room temp, but typically we've only run through 3 or 4 steepings if each tea for the demo so all of them are def still going. Crew will usually kick it for another hour or so after filming just drinking great tea and hanging out in an empty tea house 😁
But reheating it isn't really a problem if you really want it hot
Tea House Ghost茶館鬼 yeah,after filming :). Sounds like a good time! Thank you for the response.
What the fuck is the yang grip
What does a yang grip look like to you?? Show us your yang style!
@@TeaHouseGhost Wow thanks for answering... well if Ying is female and proper and you won't hurt yourself. I feel like the yang grip would be grabbing the GaiWan by the bowl while it has boiling water in it. What do you think it might be?
@@CristopherCast this made me laugh out loud 🤣
#TeamHamburger
Great vid. Yes, good old 成都 (Chengdu). What great tea culture! Leisurely sipping tea at the Wangjiangluo Park 望江楼公园. Good memories. Remember 蜀犬吠日. (:D) 猪八戒 ^(￣(oo)￣)^
Ok, but what I never understood about drinking from a gaiwan directly is like, how do you even like... that shit is hot man, even pouring into a cup i gotta wait a minute... do you really just... deal with it?
@@Kinochai lol nah - you just wait for it to cool down or use cooler water
@TeaHouseGhost but if you're making a black tea, you probably don't want to use cool water, and if you leave it for too long it'll be oversteeped...
@@Kinochai if by black tea you mean red tea (western black tea), then I feel like it does okay with cooler water! At least cool enough to where you can drink some of it while it’s really juicy, and then if it gets too bitter, you can add more water
@TeaHouseGhost thank you for the tip! Yes I meant red tea, I'm still in the habit of calling it black tea, old habits die hard I suppose haha
Hi, do you know how I can change the mesh on a tea filter?