jayinhk wrote:beforewisdom wrote:So I put the tea in the pot, add water, then throw that water away before brewing the tea?
Do I just pour off the water holding the tea in the post or strain the water and then put the leaves back in for brewing?
Step 1: preheat teapot with boiling water. Discard water.
Step 2: place your dry leaves into the hot teapot.
Step 3: pour in water from kettle without reboiling. Immediately pour off this water.
Step 4: wait 30 seconds to one minute.
Step 5: If brewing shu pu erh, pour in water from kettle without reboiling. Immediately pour off this water.
Step 6: boil water again and pour over leaves in teapot. Let the tea brew. Length of time will depend on type and amount of leaves, and size of vessel, and ratio of leaf to teapot size.
Step 7: enjoy!
That's an excellent start. I'd just add, for step 8:
If the tea comes out a bit too strong and bitter, dilute it with fresh hot water from the kettle until it either tastes lovely, or proves that no amount of dilution will help. With experience it's easy to know if you need to add just a little or double or triple the volume. And, shorten the brew time next infusion or next brewing session or drop the leaf quantity. Sometimes if I really goof my matching of tea, brew vessel, and teacup, I end up brewing flash infusions in a small pot/shibo/gaiwan and diluting in a large chawan. It would be a bit embarrassing in a shared tea session, but still, can be delicious.
If the tea comes out too dilute and wimpy, well, more time/leaf for next infusion. If you think it is likely to be too dilute, pour just a sip into your cup, and decide if you're ready to pour the rest or if it needs more time.
More important than our advice about specific grams, mL, vessel materials, and timings, is trusting your tastebuds and adjusting to find *your* bliss.
