Teaism wrote:My fav method for brewing green tea is using boiling water and gaiwan. The boiling water is poured to the side of the gaiwan from higher level to spin the water and tea leaves and instantly pour the brew out. After pouring the brew out, I put the gaiwan on the tray and turn 180 degrees and pour the remaining residue water and let it breath in between brews.
I find this method can tell the truth about the green tea quality..the good tea turn out very good and the inferior one will reveal its weakness.
I was meaning to reply again to you on the other thread discussing this technique of using boiling water instead of low temp. All of us have preferences that prevent us from trying new things to see if there is any truth in it. I can tell you that I have been practicing your way for many weeks now. At first, I was very skeptical, but immediately saw the truth in what you were talking about using Chinese teas to experiment on. The tea was delicious using boiling water for all the teas except Long Jing. But I persisted and used more leaf with boiling water. All of the subtle flavors I come to expect from the tea are there. Really no difference and a whole lot faster using boiling water.
I then switched to sencha, Korean green, and Lao greens. Every green tea I tried with this method produced good tea except the lousy teas that I had hanging around the cupboard. Nothing could save those! LOL.
To date, I have not tried it with gyokuro. I don't have any at the moment. I see no reason to switch back to the old, fetishistic way of cooling the water, etc. Will it work for everyone? I would bet there will be those who naysay this method and insist that they can tell a big difference when they use cool water. Whatever makes them happy. Thanks for the good tip and the breaking of another myth in my thinking.