How to brew black tea Gongfu style
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- Опубликовано: 6 янв 2022
- Brewing black tea with the Chinese gongfu method is the best way to get most out of your tea leaves.
Black tea can be brewed many times... unless you botch the early phase of the tea session. Here is the key that will allow you to drastically extend your tea session with black tea leaves and enjoy them to their full potential.
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The subtle comedic edition is gold, hahaha. A nice addition to William's expertise.
Great video, William! And I love the upgraded production as well. I have a habit of brewing my blacks a little too hard up front, which definitely reduces the number of steeps but makes for a bold cup, which I enjoy. However, I'm trying to build a bit more awareness and nuance into my brewing this year, so I'm going to try to learn more about how processing changes brewing technique. Would love to hear more from you on that subject!
This is gong fu gold right here. Thanks so much, I definitely learned something!
Bravo William! The flash brew wonderfully paired in the pace of your presentation.
True art in the making! Mahalo!!
I've been trying the method you describe and it's working well for me! Never had much success with black tea in gongfu style. Excited to go back through my collection of black tea and see what I've been missing.
I find black tea some of the most tricky to brew gongfu style due to the short steeps, and I would say I agree with everything you said. The sudden zoom in at "do flash brews!" made me laugh. I supposed I am used to the very relaxed tone of many of your videos.
I hope woth the zoom, people will remember they must do flash brews!
Another revealing presentation William about my favourite tea type. I am now motivated to try the Gaiwan...! Thank you!
Hello from Ireland! I just received your yingpan shan hong cha. I had never successfully brewed gongfu hong cha before seeing this video, so thank you.
Your yingpan shan hong cha is really nice. I actually enjoy the long brews at the end of the session the most, 1-2 min at a time
Love the new setup and production value🤗
Wow, I can't wait to try this brewing technique! And you've also given me ideas for processing black tea this coming season, perhaps drying immediately after rolling. I already know that I don't like oxidation to run longer than 3 hrs. Excellent video and I really like your new studio and your editing!
Love it! Thank you as always
Beautiful last words here!
Very helpful. Thanks.
😍 shots there of the tea looking frothy in your gaiwan!
"But I never drink green tea anyway" is the quote most young puerh enjoyers stand by
Great informative video.Black tea gongu style will be something new to me.Worth to try it. I like the philosophical aspect at the end.Thank you
definitely try it, it's way better than western style if you're looking for complexity and dynamics.
5 min, 10 min, and until-cold brews!!! What I'm learning from you is that I should experiment more 😃
Thank you very much for this high quality content !
I've just discovered your channel and the way you're sharing your passion and point of view on tea is amazing.
I will have to experiment with brewing at boiling point and see what comes out of it.
I've been told that brewing at boiling point removes the oxygen from the water and therefore decreases the flavours ?
Thanks.
Nice video, as always!
One aspect which I think is interesting as well is the time between the steeps.
Let's say there are 2 scenario's, same tea and parameters, except in scenario 1 there are two minutes between the flash steeps. Allowing the water remaining on the leaf to continue extracting, since they don't dry or cool down fully.
Scenario 2 will be 2 flash steeps in short succession, spending as little time as possible between the steeps.
I find the outcomes between the scenarios can be quite different. What I'm trying to say is the tea doesn't fully stop steeping between the infusions. This is something one can take into account when assessing how long to steep it. And it probably adds to why flash steeps work so well, since the 'pre-steeped tea' is washed of the leaves by it.
I agree, and if you don't pour for a long time, the leaves will cool down and it will influence the water temperature of the next brew.
it's also why i like to shake the gaiwan and extract the last drops of tea when pouring, then leave the gaiwan open to allow some of the surface water to evaporate.
What I've started doing if I want another brew with tea that might have sat there for upwards of 10min or so is to give the tea a quick rinse with boiling water, discard, then brew, to warm up both the teaware and the tea itself, which was previously covered in cold water.
Like others, I am very impressed by the increase in production. I hope it increases the reach of your channel, since it is very good.
I would like to ask if you would recommend any change for black teas that are rolled into small balls. Is it then better to increase the length of the first brews, or would it be better to do flash brews from the very beginning?
Hi William,
How are you?
Hope you are good?
All the best,
Tobias
This explains why my rinses took so much of the malt and goodness 😂
A great video paired with a great beer (Mort Subite; Geuze Lambic).
As far as how to brew your tea, I suppose it is a matter of what one wants to achieve with the brews. Do you want to find out what a particular tea is made off, or do you just want to enjoy a nice cup? As for the latter, it propably is better to brew less aggresively. But then again, that too depends on ones taste.
your going to live to over 100
I'm glad to hear you mention brew until the tea is cold. I had not heard that before. Would that almost be like cold brewing then? Sometimes at the end of a series of brews late at night I will pour a final brew and leave it overnight to try the taste the next morning. Anyone else do that? Sometimes it's an amazing taste.
William, I have some of your 2019 sun-dried black. Does black tea age? Thank you for these videos!
I do that as well, although most often because i had forgotten the brew.
Sun-dried black tea can age for a couple of years. Low oxidized black teas will keep oxidizing as they age.
I am sorry I did not order some in my last order next time hope it will still be available!!
we'll release a couple of new black teas this month. For the jingmai sun-dried, we'll wait until early march, i'd like to apply my discoveries of last autumn to early spring tea.
Hi, thanks for the informative video! I have a question - if black teas don't have to be 100% oxidized, then what's the difference between a less-oxidized black tea and a heavily oxidized oolong tea? Is there a fuzzy boundary between the two, or are there other steps in processing that still differentiate them?
Great videos. Don't talk down your black teas. I bought your experimental ones and I'd happily buy again for around that price.
Also why do you avoid green teas? Surely a puerh conneseur like yourself could appreciate a good Laoshan green?
I also always brew teas at 90 degrees because I read some papers about certain tea compounds degrading at 100C
Happy you've enjoyed our black teas. I've never had much intetesting green tea, they seem to lack of diversity and depth. Being in Southern Yunnan, i don't have access to excellent green teas, that may be the main reason why I don't drink them.
What leaf to water ratio do you go with for black teas? For example with puer, I use the 7 grams of tea per 100 ml of water. For white and oolong teas I like 5 grams per 100 ml. I have experimented with both ratios in brewing black tea and I fall on the 5 gram per 100 ml side but I want to get your thoughts.
What about milk tea? They boil it for a long time I think, and do multiple steepings and filtering.
Another great video, very educational indeed! I have tasted your experimental black teas but I cannot perceive the sourness you talk about expecially for samples #1 and #2. Do I something wrong or the tea may have changed during this time?
sun-dried black teas change fast, i would say as fast as white tea. I tried them and wrote the descriptions about 2 weeks after their production, they surely have changed since then.
Great videos! Can you share your leaf to volume ratio that you use? It seems like that might be just as important a parameter as water temp and steeping length? Do you use a different ratio than with puer?
For this session I used 6g for a 150ml gaiwan, it's a ratio i like for blacks, especially considering the short brewing times. Put too much leaves and their acidity can be overwhelming.
@@farmerleaf61 Thanks I had a great flash brewing session--finally without the sourness that typically accompanies!
@@farmerleaf61 That's interesting to hear (the whole video was too), I've come across several folks who brew it much stronger, with a leaf to water ratio similar to their puerh. I've personally found black tea nicer with a lower ratio and I think I end up about 4g/100ml like yourself.
What ratio do you brew your sheng and shou puerhs with?
@@TheDireWookie I rarely weigh the tea, I'd say 8g/100ml, I like strong tea when i'm interested in mouthfeel, and weak tea when I want to enjoy the fragrance.
@@farmerleaf61 ah, that makes sense, I brewed a black tea recently and went heavier on the leaf the second time and it wasn't as good as it seems duller, the lighter brew had much better aromatics.
very interesting. Thank you! So, if hongcha is not fully oxidized, then what makes it hongcha?
Thanks for the intetesting question. I would say the characteristic of hongcha is the long rolling without kill-green. While in most other teas, the leaves are shrinked by cooking, here they are reduced through mechanical work.
@@farmerleaf61 I haven't thought about it from this angle! But don't the leaves oxidize even faster while the rolling is happening and the leaves get bruised? Btw, I just want to say that I'm really enjoying watching your channel. Good content. Thank you!
That's precisely the point of rolling: speeding up the oxidation process. If you didn!t do it, oxidation would take days, just like autumn leaves on a forest floor.
To make low oxidation black tea, you need to dry the leaves soon after the rolling is done.
How many grams of tea are you using?
„But I never drink green tea anyway“ 😂❤
It's been a running joke on the channel, I've had a few green teas since then, I didn't like them!😂
@@farmerleaf61 same here 😅 But I LOVE your teas - and YOU ☺️
7:23 Why only follow one method when you can do either according to what we want? Let's say one method favors the light, and the other includes the shadow too.
And that's the mastery of gongfu cha: having the ability to influence the taste of tea, or letting its authentic character be revealed.