Discover five brewing methods for loose leaf teas, unlocking a world of flavors and indulging in the full sensory experience.
GONG FU CHA - ATTENTIVE WAY OF BREWING TEA |
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Gong Fu Cha, the traditional Chinese tea ceremony, embodies an attentive approach to tea preparation. In this method, a concentrated amount of tea leaves brews in small vessels for a short duration of time. Remarkably, the same tea leaves can be re-steeped up to a dozen times, revealing the tea's evolving nuances of flavours. The name "Gong Fu Cha" translates to "making tea with skill," signifying the mastery involved. Gong Fu-style tea gradually opens up the tea, offering a step-by-step revelation. Each brewing round yields a unique cup of tea, brimming with novel flavors and aromas. Gong Fu Cha can be compared to a leisurely voyage, aimed to bring more peace and tranquillity. Gong Fu Cha is easily adaptable and, with suitable teaware, can be enjoyed anywhere – be it at home, in the office, or amidst nature's serenity. For all high quality ceremonial teas, the Gong Fu brewing method is a choice, making it one of the most widely practised tea brewing techniques among tea connoisseurs. In our teahouse in Amsterdam, you can experience this style of tea brewing! |
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PIN CHA - TASTING TEA |
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The term "Pin cha" (品茶) directly translates to "to taste tea" and is regarded as one of the most prevalent traditional tea brewing techniques.
It serves as a fundamental approach, designed to highlight the tea's inherent flavors. To embark on a Pin cha session, you need to have tools such as a chahe, chaban (or tea pool), gaiwan, gong dao bei, and teacups.
Pin cha is simple and popular method of brewing tea. This contemporary Chinese approach to tea preparation is embraced in various settings, from homes and tearooms to tea shops and tasting sessions.
Pin cha brewing serves more to expose the taste of tea itself rather than to manifest a ritual or an ancient tradition. To learn the taste of tea, we use Pin Cha; to get to know the soul of tea — the Gong Fu cha ceremony.
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BREWING IN A (GLASS) TEAPOT - WESTERN STYLE TEA ELEGANCE |
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Western Style brewing represents one of the simplest methods of tea preparation. Very often this brewing thechnique requires just one large teapot. Brewing tea in a larger glass teapot can be an ideal option for gatherings with family or friends. This method surpasses tea bags, ensuring a more rewarding tea experience. |
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BREWING IN A GLASS - A CASUAL APPROACH TO TEA |
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For those unaccustomed to the Gong Fu style, brewing in a glass serves as the initial foray into tea brewing. In fact, it's the go-to method for most cafes and households in the West, making it one of the most prevalent approaches. The best teas to brew in a cup - white and green as red and oolongs require more warmth to being able to open up fully. |
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ZHU CHA BOILIING TEA - ANCIENT TEA ALCHEMY |
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Boiling tea leaves represents the oldest method of tea preparation. During the Tang Dynasty's rise in tea culture (618 to 907 AD), people would boil tea leaves for extended periods, often infusing them with various spices, herbs, roots, fruits, and even chili and scallions. Tea boiling ceremonies are comparable to the duration of Gong Fu tea ceremonies. As the boiling method gradually extracts more from the tea leaves, it allows for prolonged enjoyment. After about an hour, the tea reaches its peak flavor, particularly true for hei cha and pu-erh, which develop exceptional sweetness and smoothness. While pu-erh, hei cha, certain oolongs, and aged white teas thrive with boiling, green and black teas tend to become overly astringent, making this method less suitable for them. |
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