There are different tea brewing methods, and each holds its own unique story and history, giving you a distinctive flavor and experience. I will describe a few approaches here from my experience and from what I have learned from different teachers.
The Mastery of Tea Brewing - Gongfu Tea
Gongfu tea brewing is a practice that you'll often encounter when it comes to Chinese tea. We usually refer this to the mastery of tea brewing to make the best cup of tea. Brewing tea in this way to bring out the full potential and enjoyment of the tea's full strength (energy and Qi).
Pay full attention to the leaf-to-water ratio and the water temperature and maintain the water temperature throughout multiple steepings.
Use specific teawares like zisha teapot and small cups to elevate the quality of the tea and the experience. Many tea lovers even use antique cups since the quality of the ceramics in the past was exceptional.
The Meditative Approach - Bowl Tea
This offers a more meditative approach to tea brewing. Using a bowl to drink tea is the oldest way in China. This is about listening to the tea and connecting with ourselves and with nature, minimising any unnecessary handling or manipulation. This is a practice that embraces the present moment.
- Leaves In a Bowl : This is the most ordinary way of sharing and drinking tea over the last few centuries. Just put a few tea leaves to the bowl, add some hot water and spin the leaves. You can decide how strong you want by adding more or fewer leaves. This can also work on a mug if a bowl is not available.
- Sidehandle Teapot : For teas with small leaves or those require better temperature control, the previous method might not be the best way. A sidehandle teapot allows you to better manage the water temperature and is perfect for sharing tea with guests.
- Boiled Tea : Boiling tea is one of the oldest brewing methods, extending back to the very first bowl of tea. It's like boiling a pot of herbs. Boiled tea is rich, deep and powerful. It's best for the winter's months with sheng/shou pureh or black teas. Boiled tea is also a way to revive spent leaves! For some precious teas, you can save up the spent leaves after a few rounds of steeping, then boil the tea at another time.
Other Approaches
There are a few other ways of tea brewing which I grew up drinking. Drinking tea in a Chinese restaurant while enjoying dim sum is one of the key family events.
- Large Teapot : This is commonly used in Chinese restaurants. The tea is steeped in the teapot for a long time, then topped up with more water when finished. Usually, the quality of the tea leaves is not very high, and brewing this way makes it hard to control the temperature.
- Gaiwan : Some traditional Chinese restaurants offer a Gaiwan when you order a special kind of tea or a higher quality tea. This is like brewing your own tea in a bowl, with a cover that helps retain the temperature and keeps the tea leaves away while you drink directly from the Gaiwan.
- Gaiwan and Pitcher : Many tea houses like to serve tea this way nowadays. The Gaiwan is used like a teapot to brew tea, then decanted into a pitcher for serving. Gaiwans are usually made of porcelain, and pitchers are usually made of porcelain or glass, which have little impact on the tea. This is a good way for tea tasting as you can easily see the color of the tea and the tea leaves.
For my own tea practice, I like to have bowl tea or Gongfu tea. These approaches let me focus on the tea and myself, helping me to relax and attain a meditative state of mind. I also like to serve my guests bowl tea, as this brings them peace and quiet, which sometimes they didn't know they needed until afterward. Nevertheless, I love drinking tea in various ways depending on the occasion and the people.
Feel free to reach out if you have any questions about these brewing methods.