Credible Vendors...

[teaforthetillerman]

I am new to the tea world and have began to really enjoy Chinese greens. I have a few quick questions or if someone could direct me to a thread because I am sure this topic has been covered before that would be great too...

What is the best vessel to brew Chinese green teas in? I know that a Kyusu is used for Japanese greens are they they ok for Chinese?

Who are some credible vendors for teapots? I don't mind spending a little extra to get a quality one.

Lastly, I currently have a enambled cast iron that I steep my greens in. I am not quite sure if this is the best vessel to do this in.

Thanks in advance for all the help!

[wyardley]

I would recommend porcelain... a thin-walled porcelain gaiwan would be my suggestion, but you could use a porcelain teapot if you prefer. As a bonus, this should also be able to brew pretty much any other kind of tea you want to make fairly well.

I don't think most people would use earthenware pots for Chinese greens. There certainly are some people who do, but for the most part, not (at least in modern times).

This one would be a good bet:
http://www.theteagallery.com/Medium_Gai ... a-gwnm.htm

(there's a larger and a smaller size if you prefer)

[teaforthetillerman]

Great thanks for such a quick reply....

What is the difference between a giawan and kyusu? I looks like the kyusu are made out of clay.

If this is true...why is there such a difference between the material used to brew Japanese and Chinese greens? I know that they are prepared differently is that the reason?

[AdamMY]

Great thanks for such a quick reply....

What is the difference between a giawan and kyusu? I looks like the kyusu are made out of clay.

If this is true...why is there such a difference between the material used to brew Japanese and Chinese greens? I know that they are prepared differently is that the reason?

A gaiwan is basically a specially designed cup with a lid, that can be used to brew similarly to tea pot, have leave inside, add hot water, steep then pour off into a cups (easier to use a pitcher/faircup), or what might be slightly more old fashioned with Chinese greens (not sure, we'd need to get one of our tea historians to confirm this), but it would be to drink directly out of the gaiwan.

Note this requires some practice and a more detailed explanation, but it involves creating a "root" with the tea, and drinking down to about 1/3 full then refreshing with hot water. And yes it is strong, but it should not be overly bitter or undrinkable.

[LauraW]

what might be slightly more old fashioned with Chinese greens (not sure, we'd need to get one of our tea historians to confirm this), but it would be to drink directly out of the gaiwan.

Note this requires some practice and a more detailed explanation, but it involves creating a "root" with the tea, and drinking down to about 1/3 full then refreshing with hot water. And yes it is strong, but it should not be overly bitter or undrinkable.

When I bought my gaiwan, the guy who sold it to me only sold me the gaiwan, and told me how to use it and to drink directly from it. So that's what I've always done. Now, he may just be a stickler for old-fashioned, but I don't know. I do know that it works, it's enjoyable, and I find it less messy than trying to pour from the gaiwan into another cup. I also tend not to put quite as much leaf in - I may not get as many infusions, but that's ok - that way it's not quite so strong.

Also, I use it for pretty much everything (oolongs and whites in particular) - excluding blacks for some reason, I think it's just that they don't re-steep quite as well from my experience.

[teaforthetillerman]

Thanks for all the help...

Just one last question....

How much tea leaves go in the gaiwan? They look small.

Also, how long does it need to steep? 1 minute? I know that all green tea have different steep times, just looking for a general time and than I can refine it.

[debunix]

I do most of my chinese greens with 1-2 grams of tea in a 75-mL gaiwan for 30" per infusion to start, up to a minute or so for a 3rd or 4th if I can stretch the tea that far. I prefer weight to volume measures because the long but twisty leaved teas take up a lot more volume than rolled or flattened leaves. I use probably about 2 teaspoons of dragon well leaves (straight, flat) but what might look like a couple of tablespoons of mao feng (long, but twisty and curly).

I like my teas on the weaker side, so tend to start with less tea, and add more if the first infusions are too weak.

[Pouvla]

I been drinking long jin (dragonwell) from funalliance and I brew it in my gaiwan at 70 degrees (celsius) for abt 1-3 mins for the first infusion and 2-4 mins for the 2nd and 3rd infusion.
Compared to other greens, I use very few leaves when brewing long jin, basicly just enough to cover the bottom of the gaiwan.

if you havent purchased a gaiwan yet, FA also sells some at quite reasonable prices http://funalliance.com/tea/gaiwan.htm

[Oni]

Try Dragon teahouse for gaiwans, look for Jingde porcelain, generally for green tea I would use 150 ml to 200 ml, the ones that are 120 ml are for oolong.

[teaforthetillerman]

Thanks for all the help!