What i know about infusing puerh tea is that it must be
rinsed first and probably may be used twice.
My question, what is the best method for brewing puerh
Do i have to infuse it in a covered or uncovered cup?
Do i have to pour, it through a strainer after the
infusion, or use a cup which has already a strainer ?
May i live it for a long time , while drinking, in the
teapot (covered or uncovered)?
Are there other methods for infusing puerh tea?
I'm not sure this matters for puerh. The only difference the covering
makes is it keeps the water warmer for longer, but puerh is such a
strong tea that it probably doesn't need a more sustained steeping.
Do you mean drink it through a strainer instead of first pouring it
through a strainer? That might lead to oversteeping while the leaves
stay in the cup. See my next answer.
You mean with water still in the pot? How strong is your stomach? :) I
wouldn't, although you might be able to with some more subtle
varieties of puerh, and not putting in too much.
Without water is fine, of course. That's the method described in the
web page I refer to above, since it easily enables multiple infusions.
Depending on the type and grade of tea and the brewing method, I'd say
anywhere from three to more than twenty times.
I use the gongfu method, which gives a lot of steeps but tends to be
somewhat involved and tiresome. Lew has mentioned before that he likes
lower-temperature steeps for young green pu-erhs, so a guywan might
work better for that. The fellow that runs Funalliance.com, Kam Leung,
claims that boiling the tea overnight like the Tibetans is necessary
to bring out the full flavor of some pu-erhs, but I can't bring myself
to try that.
I usually go with an Yixing tea pot, but a guywan works, even though
porcelain loses heat quickly. I wouldn't brew one in an uncovered cup,
since pu-erh, in general, likes high heat (tailor advice to fit
Whatever you want. I never use a strainer with my Yixings, and using a
covered cup (guywan), the lid serves as a strainer.
What's "a long time"? I could understand minutes, or even a couple of
hours, but not overnight. After all, you don't want your teapot
turning into a mini compost heap.
Half the fun of tea is exploring new ways to do it. There's no "right
way"--just have fun. There're methods galore--check out
I think that depends on what kind of Puer you have; to get every best
out of the tea, you probably need to know more about the tea you have.
You will find more information here:
Besides, to serve black Puerh (both in bulk packs and in cakes), a
traditional method will be using 70-80C degree of water and steeping
around 1 minute for the first steep, as to the container (pots), I
will say, Yixing Zisha. The rest steeps, water temperture goes up
gradually, and steeping longer till your satisfactory.
As to green cakes, higher water temperature will help diffusing both
aroma and taste, but not too high; for most every-day-drinkers, they
will prefer 80-90C.
Also, to keep the tea leaves from oversteeping, most tea-lovers in
China will use a 2nd tea pot as a kinf of buffer and they call it
"gong1 da4o bei1". By doing so, one could leave the leaves in the tea
pot and enjoy a more constant quality from the buffer.
I assume you are talking about the "reserve pot". I am having trouble
translating the middle word, can you help?
On 25 Apr 2004 08:49:55 -0700, dalu email@example.com (DLG) cast caution
to the wind and posted:
Well, that is the pot for reserving, but as it is just "gong dao bei"
to me, I haven't found a proper English name for it:)
The third word is easy to be translated, althought literally it menas
cups, glasses, mug, etc., I think it looks more like a jar to
westerners, so just "jar";
I am not quite sure about the first two, there are several possible
way for understanding it.
1, if the two word are to be considered as one phrase, it literally
means "impartial". So maybe "jar of impartiality"?
2, Still literally, the first one means "public", and the sencond one
could refer to "art, way, Tao, speak...", and sometimes the second
character have a unconspicuous meaning of "being constant"...
3, Or alternatively, the second one sounds like "pouring"; so the
first two words could sounds like "public pouring" and with the 3rd,
"public pouring jar".
It is always very difficult to translate Chinese into english, because
some characters will carry more than two meaning at the same time!
Hope these will help.
"Public Pouring Jar of Impartiality" - what a great concept! Sounds like
something from which judges should drink before trials, arbitrators before
negotiations, and standard equipment for serving tea at the UN.
Yes, but "pitcher" is a very generic term for an urn with a handle.
When speaking about gungfu we can also use the more specific "reserve
pot", but either will do.
Thanks for the compliment about my site.... I look forward to seeing
your contribution as well. Actually if you don't mind I would like to
start an email thread with you offline.
On 26 Apr 2004 12:03:53 -0700, dalu firstname.lastname@example.org (DLG) cast caution
to the wind and posted:
Mike Petro wrote in message ...
:Yes, but "pitcher" is a very generic term for an urn with a handle.
:When speaking about gungfu we can also use the more specific "reserve
:pot", but either will do.
In English, it's often translated as "justice pot," or "fairness pot," which
indicates its actual function in gongfucha service. It's neither a "pitcher,"
nor a "reserve pot," but a vessel into which the tea is poured directly from
the gongfu teapot so that it may then be distributed "fairly" into all the
waiting sipping cups. (This of course assumes that the designated preparer is
serving tea to several drinkers.)
Having poured all the brewed liquor into the "justice pot," the preparer has
assured the drinkers that everyone's tea will taste the same: no one will have
to drink over- or underbrewed tea. (As you are no doubt aware, 10-15 seconds
either way in gongfucha preparation can have a huge, and not necessarily
desirable, impact on the quality of the drink.)
Naturally, a gongfucha master does not need to rely on a justice pot to
guarantee perfect results.
Is that a sign of a master? The ability to evenly dispense the tea so
that all cups taste the same? I have tried dispensing in a circle
through all of the cups a little at a time so that it take maybe 3
circles to fill the cups. It is much more difficult to get "justice"
On Tue, 27 Apr 2004 04:50:11 GMT, "Ma-Ma LaGrande Chung"
cast caution to the wind and posted:
That's one of many signs. A master is so familiar with the properties of
both the tea and the teapot that the brewing and dispensing of each infusion
appear intuitive and effortless. One particular tea (or even just one
infusion) may be poured in three passes as you describe; another may be
dispensed entirely in one rapid flourish. The evidence of mastery is in the
liquor, of course.
Are you familiar with any tea masters in the New York City area who might be
willing to take on "students"? Contact me off-line, if you like.
I'm drinking a Viet Nam black tea I acquired from "Nothing But Tea," Nigel's
company. It's a malty rich tea with a bit of "lemon" overtone, interesting
enough to be sure, not without complexity, and quite pleasant of a rainy
misty morning. I'll bet they don't drink this style in Viet Nam though; I'll
bet they drink green tea. Just a hunch.
Michael Plant wrote in message ...
:Are you familiar with any tea masters in the New York City area who might be
:willing to take on "students"? Contact me off-line, if you like.
Sorry, Michael; no. As far as I'm aware, there are no gongfucha masters in
North America. I heard that one master had relocated to Vancouver, BC just
before the HK handover, but that after several stressful tea-challenged months
he gratefully returned to China.
There may well be other types of tea experts in the vicinity of NYC, of course.
I was afraid of that. Thanks for the information, though. Where in the world
is the very best place to settle down to a life of gungfu tea, do you think?
We do have knowledgable people, and of course the Japanese tea societies
abound and thrive in their manner.
Actually I do not claim to be all that knowledgeable. I find that the
more I learn about puerh the more that I realize that I don't know.
However the journey is fascinating...
On 26 Apr 2004 20:57:15 -0700, dalu email@example.com (DLG) cast caution
to the wind and posted:
Michael Plant wrote in message ...
:I was afraid of that. Thanks for the information, though. Where in the world
:is the very best place to settle down to a life of gungfu tea, do you think?
Wherever you are right now, Michael.