What Technique Do You Use for Brewing Loose Tea?

[BarrelProof]

I let this Chinese dude do it for me in Hong Kong.

 

[irishearl]

I have a simple, no fuss method: I use a 4 cup, drip Mr. Coffee devoted just to tea. I simply place the amount of tea I wish for the particular strength I wish to achieve without bitterness into the basket and turn it on. Always makes a perfect pot of tea for me.

 

[rajangan]

Using a Chinese purple clay pot. Preheat, 3.5g per 250mL. Boiling water,
Assam, Nilgiri, Keemun, and Lapsang - 4 minutes
Sikkim & Kenya 3 minutes
Darjeeling and Ceylon 2.5 minutes
Hunan - 6 minutes

Green tea 4g/250mL @195°
Taiwan rinse, wait a minute, brew 3 min
Japan and China 2.5 min
Gyokuru - haven't figured out yet but like 185° 1 minute?

Puerh and oolong tea I use a gaiwan and brew it gongfu style.
Ripe puerh boiling
Raw puerh and black oolong 205°
Green oolong 200°

 

[Kapnosis1988]

Lovely video rushx9, what a delicate process. Seems like a true connoisseur's method. I'm curious though, how does the taste of actual tea differ from a basic infusion method like a strainer pot or french press? Also would you be able to say what the driving principle is behind this elaborate process? Simply better tea or something else?

 

[rajangan]

One of these is handy if you don't want to eff around with a gaiwan.

 

[Kapnosis1988]

rajangan what is that device called?

 

[rajangan]

Lovely video rushx9, what a delicate process. Seems like a true connoisseur's method. I'm curious though, how does the taste of actual tea differ from a basic infusion method like a strainer pot or french press? Also would you be able to say is the driving principle behind this elaborate process? Simply better tea or something else?

You get more caffeine, flavour and color without astringency, imo, at least for the first 5 brews.

It doesn't need to be complicated. And you technically don't need any fancy equipment. You could just use a measuring cup or something. I'm sure an expert could clarify, but the principle is that you would be using twice as many leaves as usual and brewing for a much shorter period of time. I just go by feel on those parameters.

Simply try it with a teabag if that is all you have and you want to see. Double up on the bags and brew it for 10-20 seconds with half the water. Then compare to your usual.

 

[rajangan]

rajangan what is that device called?

I believe it is called a glass gongfu.

 

[rajangan]

I believe it is called a glass gongfu.

A bunch of different things came up when I googled that. The idea is that you put leaves in the top, fill just the upper container with water, wait, then press a button which opens a valve and let's the tea drain down below. If you have a tall one you can brew several times and combine multiple steepings. I've seen them locally. You might be able to call around if you have Asian stores. Kamjove is a good brand. There's some cheap other ones out there.

 

[Kapnosis1988]

Looks nifty, could pour into a thermos to halt the steep and keep it hot. But I suppose the glass would get clouded over time, no?

 

[PaulTheScandinavian]

It is simple to enjoy superior black loose leaf teas, put one spoonful of tea per person into a warmed pot,add boiled water and allow to infuse 3-5 minutes,then serve to taste with a little milk (sugar)

 

[Kapnosis1988]

What about the leaves, do you filter them out?

 

[Fiddlepiper]

depends on the tea


Standard teabag “British” tea - boil kettle, stick tea bag in mug and add water. Assess colour and remove teabag.

Loose leaf -

Boil kettle (to correct temperature for tea type I have a variable temp one.
Weigh out tea leaves.
Warm the pot and cup.
Add leaves and water and brew for appropriate time for type of leaf and the number of infusions in I am.
Pour tea and drink.

If using a standard pot I use a strainer but I have a smaller pot that has it built into the lid.

Matcha is done with the traditional scoop, whisk and bowl.

Love tea.

 

[bullet08]

Get a nice porcelain teapot and a nice tea cozy. Put one teaspoon of loose tea for the teapot, and one teaspoon per person you are serving. Add hot water just before full boil. About 6-7 oz per person. Cover with tea cozy. And wait 3-5 minutes depending on how strong you want the tea. Serve with sugar cubes and milk. Works for breakfast teas and others.

 

[rajangan]

Looks nifty, could pour into a thermos to halt the steep and keep it hot. But I suppose the glass would get clouded over time, no?

Those only brew about 50-100mL at a time and it empties into the container below. You couldn't keep it warm, except maybe by putting the pot on a hot pad or element. You just have to drink it.

 

[anotherbob]

This is a fantastic guide that explains much better than I can.

Brewing Guide for Green, Black, Oolong and Pu-erh Teas

Brewing Guide for Green, Black, Oolong and Pu-erh Teas Green/White Tea: Water temperature should be close to 85C Use 5-6 grams of green/white tea per 100ml of volume. Brief 10 second wash... then 10s, 15s, 20s, 30s, 45s, and then maybe a minute each time until it's brewed out. I prefer to...

yunnansourcing.com

*although, I use a bit less heat with lighter Oolongs. I believe this guide is referring to the darker Fujians and roasted Taiwan Oolong.

oolongs really can range between practically green to practically black. And adjusting the time and heat according to which type makes a huge difference.

 

[Kapnosis1988]

Marvelous, anyone got a website who sells British-style material?

 

[CoffeeAndBourbon]

We add the loose tea to a tea pot and add the almost boiling water. Let it steep for 3 - 5 minutes and then strain into a pitcher.

 

[haparnold]

@KapnoPhilia88 I use a separate strainer like this. Maybe $3 at any store. I also enjoy brewing tea in unlikely "teapots" like laboratory equipment, flower pots, etc. It just needs to hold water and be able to pour it back out again.

 

[rushx9]

Lovely video rushx9, what a delicate process. Seems like a true connoisseur's method. I'm curious though, how does the taste of actual tea differ from a basic infusion method like a strainer pot or french press? Also would you be able to say what the driving principle is behind this elaborate process? Simply better tea or something else?

If brewed correctly, the taste is smoother, less bitter, and more like a journey through flavor as it changes with each round. Some even log in a tea journal so they know how to retrace their steps to their own perfect cuppa.
You could absolutely brew the same quality cup with a small teapot and strainer if you are just as careful with water temps, steep times, and tea type.
To once again tie this back to pipe smoking, tea can be as simple as cramming an OTC in a cob -by just picking a popular bagged tea and tossing it in a mug with hot water, or it can be as complicated and ritualistic as slicing a plug to your preferred thickness, rubbing out to your desired consistency, drying to the ideal humidity, packing with a careful hand or prescribed method, false light/true light, and carefully watching your cadence to pull the peak flavor from the entire bowl.
Some derive the most satisfaction from a simple, relaxing, thought free method that works just fine, while others get their kicks figuring out their own path to perfection through careful observation, trial and error, and most importantly, thoughtful intent.
Basically, if your idea of a good time looks a lot like certifiable neurosis, as does mine, gongfu is the method for you?. Absolutely nothing wrong with plonkin' a bag in a cup and going about your day!
Cheers!