Why You Should Switch to Gong Fu Tea Brewing

Why You Should Switch to Gong Fu Tea Brewing

Don Mei : Hey Teaheads. This is Don from Mei
Leaf. In this video : Why you should switch to Gong Fu tea brewing. In this video I’m
going to be tasting a raw Puerh tea, and I’m going to be giving you my thoughts on why
Gong Fu tea brewing is “the” superior way of brewing most teas in terms of the quality
in the cup. This video is going to go under the “Basic Tea Education”, and the “Single
Tea Tasting” playlists. If at any point in time you enjoy this video then please give
[it] the thumbs-up. The more thumbs in the air the more tea videos are going to come
your way. If you haven’t subscribed to our YouTube channel yet then go click that button So I know a lot of you out there already do
Gong Fu brewing. You already know what’s up. But keep watching, because you are my Gong
Fu ambassadors. I want you to go out and spread the word about Gong Fu brewing – if you’re
not doing so already – and hopefully some of the things that I’m going to say will help
to convince some of your friends to “go Gong Fu”. Before we get into it, I’m going to tell
you a little bit about the tea that we’re drinking today. This is young Gu Shu, 2016
– the successor of young Gu Shu 2015. Every year we try to bring in a raw Gu Shu Puerh
tea. For those that don’t know, Gu Shu is ancient [Puerh] tea tree material. These teas
have been selected especially for their ability to be drunk young. This is why we call it
“young” Gu Shu. So, [it’s a] young Gu Shu, 2015 [which] came from Jing Mai mountain,
[and] was a very successful harvest for us, and I think the last few packs are still in
stock, but we’re about to run out. So, young Gu Shu 2016 is now in stock. Let’s SCOPE this
tea so you know a little bit about it. SCOPE stands are “Season, Cultivar, Origin, Picking,
and Elevation”. The season for this tea is spring. This is a spring 2016 tea. The cultivar
– or variety – is the Da Ye Zhong, Assamica variety, which is the classic Puerh variety
for the most rich and complex Puerh teas. “O” stands for origin, [and] as I said, we
previously got our 2015 young Gu Shu from Jing Mai mountain. This one comes from Xi
Gui mountain. We tried to find another one from Jing Mai mountain, [but] for some reason
– I don’t know how you [other] Puerh-heads felt out there – Jing Mai 2016 wasn’t great
for us this year. So we searched around a lot and we found a worthy successor in the
very much revered Xi Gui mountains in Yunnan province. So this [batch] comes from Xi Gui.
[For] the picking, this is a bud and up to three or four leaves. The amount of leaves
they pick doesn’t really matter, because it’s always sorted out afterwards [where] they
take out the Huang Pian, the “yellow leaves”, [and] so any leaves that are not tender enough
to make tea they’ll take out, but it’s usually three or four leaves. Finally, [for] the elevation,
this is an 800 meter elevation tea. So [now] we’ve SCOPE’d this tea, and we’re going
to be tasting it in a little bit. Before that I want to give you my thoughts as to why Gong
Fu brewing is better than western brewing. I’m not going to be talking today about lots
of aspects of Gong Fu brewing that I love – for example, the social aspects of Gong
Fu brewing, or the aesthetics of Gong Fu brewing. Instead, what I want to focus on today is
simply, “Does Gong Fu brewing produce a more delicious tea.” Many of you don’t know this,
but I used to work in the music industry. I was a sound engineer and producer. I spent
many years of my life in sound studios, recording musicians, [and] mixing music. It’s interesting
, because as my passion has turned to tea I’ve noticed similarities, and I would like
to present to you a analogy – in terms of tea and music – which I hope demonstrates
why Gong Fu brewing is superior to western brewing. So, the leaves represent the music
instruments. There’s no point in producing – or you CAN’T – produce great music if the
musical instruments are no good. You can get plywood violin, or you can get a Stratovarius.
The leaves are the starting point. That’s the music instrument. The producers and farmers,
out there in the east, are the musicians. You can have amazing instruments, but if you
don’t have the right musicians it’s not going to be able to produce the right sound. You
need the musicians and the musical instruments. [Finally], the brewer – that’s you. The brewer
is the producer, [which is] what I used to do. Your job is to try to basically take the
musicians and the musical instruments and get that sound [to be expressed] in the way
that the musicians had intended. To do that you have some variables. The first is teaware.
I equate teaware to the sound equipment – either the recording equipment or the playback equipment.
You can have the most incredible music, but if you’re listening to it on tinny headphones
it’s not going to be that great, right? So teaware is really fundamental, and I know
a lot of people out there [who] are teaware obsessed understand what I mean. You get so
much more enjoyment if you find the right teaware. So teaware is the equipment. Then
you have three brewing parameters : the temperature, the water-to-leaf ratio, and the steeping
time. The temperature affects what levels of different compounds are extracted from
the leaves. In my analogy I equate it very much similar to equalization. You know on
HiFi – or any nice audio equipment – you’ll have bass, you’ll have treble, you’ll have
mid-range, [and] you may have multi-band equalizers, where you can tweak the levels of each band
to make a perfectly balanced and sweet sound. So, temperature is equated to the equalization.
The steeping time – in other words, how long you brew for – is equated to the volume. [That
is], how loud you’re turning the music up. Now, if you don’t get the equalization right,
it doesn’t matter how loud or soft it is, it’s not going to sound right. Similarly,
even if you get the equalization right, if you turn it too loud it distorts, and the
sound starts to become fuzzy. [It’s] similar with tea. It’s exactly the same thing, so
getting the right steeping time is very important. Finally, the water-to-leaf ratio. This is
where Gong Fu brewing is key, because Gong Fu brewing – for those [who] don’t know – the
main difference between Gong Fu and western brewing is the amount of leaf – to water – [that]
you use. So in front of my I’ve got the amount of leaf that I would use for Gong Fu brewing,
for 150 ml. This is about 7.5 grams of young Gu Shu, 2016.And here I’ve got the amount
that I would be using for western style brewing – for the same amount of water – so 1.5 grams
for 150 ml. So, 7.5 [grams] for 150 ml, Gong Fu style, and this is 1.5 grams per 150 ml,
western style. You can see, visually, the difference in the amount of leaves you use.
When we go back to that analogy with music, the difference is the richness of the sound.
So if you imagine that every one of these leaves is a violin, you can imagine that a
smaller number of violins – maybe a quartet of violins – is going to produce a different
richness of sound compared to a whole symphony, or to a whole string section [of] maybe twenty-four
violins. No matter how much you turn up the volume you will never be able to get the same
richness of sound from the four violins as you would from the twenty-four violins. It’s
just not possible. This richness, in terms of flavor and texture, is the key difference
as to why Gong Fu brewing is the best way to get the most delicious tea. I want to not
just explain that to you theoretically, but I want to show you, so let’s start brewing.
Right. I have here my Gong Fu Guru. Those of you who know us know the Gong Fu Guru very
well. We have our tea tray here . You know what? Gong Fu brewing can be as complicated
or as simple as you want, so don’t get too hung up at the beginning – if you’re just
starting out in Gong Fu brewing – on whether or not you need all the teaware, because you
don’t. Obviously it’s nice to have it, but you can start just by literally increasing
the amount of leaf you’re using to water ratio. Here I have two 150 ml pots. What I’m going
to be doing is making sure all of the variables are identical except for time and water-to-leaf
ratio.So I’m going to be putting in here – in the western brew style [pot] – my 1.5 grams
of leaf. In [the other pot] here I’m going to be putting in my 7.5 grams of leaf Now
obviously, because I am putting about five times the amount of leaf in the Gong Fu style,
I’m going to be brewing the western style five times as long, in order to equalize the
strength. Now this is to show to you that it doesn’t matter how much longer you brew,
you will never get the same richness. So I have here [some] boiling water – [which is]
nearly 100 degrees [Celcius], or about 210 [degrees] Fahrenheit. We’re going to give
them both a quick rinse first. That will heat up the teaware, make sure we get a nice, even
brew, and it will pour away any of the broken leaves, if there are any, [as] these leaves
are really nice and whole. So the [tea rinse] gets poured away. Same here. Right. We’re
going to be [brewing] 100 seconds. Here we go. We start. [DON TURNS ON TIMER] There we
go, 100 seconds. Then this one here I’m going to be brewing for 20 seconds. You can hear
that [timer] going. I wish it didn’t have a sound. Anyway, no matter. Oh! can I turn
it down? I can. Good. All right. We’re going to allow[these] to infuse. What I’m trying
to do is achieve the same kind of color infusion, and a similar kind of volume. So remember,
we’re turning the volume up every second that we’re leaving this to brew. We’re turning
the volume up, but what I hope we’ll notice is that it doesn’t matter about the volume
– the taste and richness will be different. So, forty seconds in, [and it’s] time for
me to smell these leaves a bit more. Ah! It’s got an incredible like molasses, and a salted
caramel. It’s also got some of the appliness of the Jing Mai, but it’s more of a cooked
apple, and it’s got a little bit of [the] kind of humid forest – you know, the classic,
[humid, warm, summer] Yunnan forest. But [it’s got] that cooked apple, sea salt and caramel,
[which is] kind of like a toffee apple. It’s really, really nice. How are we doing [on
time]?All right. We are nearly there. That’s 80 seconds. I want to do this quite geekily
[to] make sure I get this right, otherwise I know I’m going to get some comments out
there saying I didn’t do it properly. Now we’re up to 90 seconds, and we are ready to
pour. Okay. [This] is my western style brewed, young Gu Shu, 2016. Now let’s do the same
here. Let’s pour this in. We’re going to be doing 20 seconds here [in this pot] , while
it’s still going. It’s still going, so I can see where it’s at. I’m excited to taste [it].
This tea has come recently. It arrived about three or four weeks ago, but I haven’t had
a real chance to sit down and have a session with it yet, so here we go. That [was] 20
seconds. Let’s see, first of all, whether or not the color is about the same. I will
show it with the camera. This goes away, [and we] take the lid off. Right. Let me just pause
this [timer] for a [second] and get back to my camera screen here, and make sure everything
is in focus. Right. Here we go. I’m going to bring this [up] to you and focus it. [This
is] the western, and this is the Gong Fu. I think I’ve done not a bad job there. They’re
pretty similar in terms of color, although I can already see – and I don’t know if you
can [as it] is probably a bit difficult – but I have the light going through these tea liquors.
and I can already see [that] this one here just looks much thicker. [It] just has more
of a thickness to it. You know how they say, with wine, that some wines just leave a nice
kind of streak on the glass. It just has a thicker body to it. Let’s give it a taste.
Which [one] should I taste first? Let’s taste the western [brewed liquor] first. Cheers
everyone. Cheers, tea-heads. Well, if I was served this in a restaurant – and you know
restaurants always serve western style, [which] really winds me up – I would be quite disappointed.
The color of the liquor looks nice, [but] the texture is quite flat. I am getting some
taste, [which is] kind of a slight, fruity taste like an Asian pear, [SIPS TEA] but that
warm butter-scotchy, salted caramel aroma is certainly not coming through. I’m left
with very little sensation in terms of any kind of grip in the mouth. It’s just tasting
quite flat. Let’s go with this [Gong Fu] brewed [one]. I can already see, just by looking
at the bubbles. One of the great ways to figure texture, in terms of tea, is – even before
you put it in your mouth – when you’re pouring it you see little bubbles, and the way that
they kind of move on the surface demonstrates a lot about the thickness. When you see that
it’s kind of jelly-like, [and] it has a much thicker texture — let’s give it a taste
[It’s] a world of difference. Now the texture is very lubricating, slightly oily [and] thicker.
[With the taste] I’m getting that butterscotch, warm, salty, dark caramel. I’m [also] getting
a slight [pear-like] refreshment. [It’s] not apple so much, but more pear. [There’s] more
minerality, [and] so much more texture. When I swallow I’m feeling that grip at the back
of my throat. [There’s] that grip, and just the sensation that there’s a lot of minerality,
there’s a lot going, [and] my tongue is starting to [actually physically] react. It’s kind
of puckering and tingling a little bit, [and] so it’s really giving me this intense tea
experience. Remember, as you drink more it will build up more and more flavor, as you
lay down layer upon layer upon layer of the minerals, and all of the [other] good stuff
that’s in the tea. I don’t really want to go back to this one, but I will. Really, it
tastes very, very weak [and] quite flat. It has the minerality, sure. It’s got some structure,
of course. It has some flavor, and the flavors are nice. But the level — I mean, if you
go back to the music analogy, it’s even more than just richness. It’s just like you’ve
bought tickets to a concert and you’re in the carpark, versus being in the auditorium.
You can kind of hear it, it’s there, but it’s just not very loud, it’s a bit muffled, and
the texture and base and feeling in your body – the physical sensation of the music – is
very, very muted. You’re only getting a kind of whisper of what it should be. Compared
to this one the Gong Fu way of brewing [is] much thicker, [and] much juicier. Now I’m
in the auditorium. Now I’m tasting – or hearing – the music properly. It is just a world of
difference, and those of you who brew Gong Fu style I know you know all of this already.
Once you go Gong Fu you really, really dón’t go back. It’s one of those things [that] I
implore everybody out there. Try Gong Fu brewing! You don’t have to buy the whole set [and]
go crazy and spend lots of money on teaware. Just take a lot of leaf – and don’t be scared
– because I see people [who are] putting little pinches of leaves in, and they’re kind of
going, “Oh, [this] is very expensive tea. I don’t want to waste it.” But you ARE wasting
it by doing that. You really are, because ýou’re not getting the full flavor of the
tea, [but] instead you’re getting a dumbed down, weakened, diluted version, and the farmers,
producers, [and] sellers, all that we’re trying to do is show you how wonderful this tea is,
and instead what you’re doing is “producing” – or playing – that music back over really,
really bad headphones, at a really low volume, and it’s just not going to give you the flavor
that we want you to taste. So, you’re not wasting tea if you’re using a lot of leaf.
Believe me, just keep infusing it, keep hitting it with water, and you will really experience
the tea. You’re knowledge [and] ability to taste the tea will improve, [and] everything
will improve if you go Gong Fu style. So please, go Gong Fu. Those of you who [already] brew
Gong Fu, you are the Gong Fu ambassadors. I want you to spread the word about Gong Fu
brewing. Really. Tell your friends. Get them to understand that this is “the” way of brewing
tea. This is not some speciality way [which is] ultra-geeky, [and] only [reserved] for
the higher echelons of tea drinkers way. This is “the” way that you should be brewing tea.
So, I’m going to keep drinking this. Whoa! I’m just getting this nice jasmine Hui Gan
– this jasmine sweetness – which is rising from my throat. Mmm. It’s quite a soft finish
– soft to dry – but I’m getting this amazing, [jasmine-like], floral, [orchid-type] floral
sweetness rising from my throat. [It’s] beautiful [and] delicious. I’m going to keep drinking
this. I hope that I’ve done my utmost to convince you to brew Gong Fu style. That’s it tea-heads.
If you made it to the end of this video then PLEASE give [it] the thumbs-up. Check out
our YouTube playlists. And let us know if there are any videos that you would like us
to make. If you’re ever in London then please come visit us in Camden to say “Hi!” and taste
our wares. If you have any questions or comments then please fire them over. Other than that,
I’m Don Mei from Mei Leaf. Thank you for being a part of the revelation of true tea. Stay
away from the tea bags, keep drinking the good stuff – Gong Fu style – and spread the
word, because nobody deserves bad tea. [WAVING] Bye

100 thoughts on “Why You Should Switch to Gong Fu Tea Brewing”

  1. Hi Don, I just found your channel and I love it so much! Thank you for all you share. I was wondering, is there any connection between the physical exercise/fighting style of Kung Fu and Gong Fu? Sorry if it's a dumb question, but maybe others wonder that too. Hugs, Lydia

  2. Though I found the right charts to understand gong fu vs western brewing, this musical analogy you use is simply brilliant. This certainly increases my understanding. I will never drink tea again without hearing a symphony. Thank you.

  3. So I'm new to the tea World but I have watched several of your videos and you use nothing as a sweetener is that a no no when it comes to loose tea Leafs Or is it OK for me to put organic honey?

  4. Finally getting a moment to play with my fellow tea-luvs! Don, I appreciate the detail that you bring and your passion for tea comes through the screen too. I love the greater intensity of this form of steeping. I mostly do this with puerh and some oolongs but now want to give some greens a go! And you were a music producer!? Too ironic. My start was singing with an opera company at 17 – there have been a lot of musical journeys between that and my post punk band. Loving it all. Music and tea – two brilliant loves to last a lifetime. Cheers! (raising a white puerh to you)

  5. Does gong fu make a difference with CTC teas? I ask because, at least in terms of black teas, it seems as though CTC activates much quicker and seems more primed for milk. Recently, I tried a Taiwanese assam tea called Sun-Moon Lake (specifically T-18) in bag form, and it was absolutely incredible. From what I hear, assam teas have longer leaves than typical Chinese teas, and are therefore stronger.

    Also, what is your opinion on the matcha method of tea-brewing?

  6. 0:17 – is it me or does this opening sound like customgrow420s opening? lol still great though. I just subbed to your channel. Can't wait to go through all of your videos.

  7. Ok, I've been Gong Fu brewing the last three years, and it's the only way of brewing tea! But your analogy of tea and music? Hands down! Best explanation I've ever heard.

  8. Try some Yixing clay teapot. If it is not fake (common low cost clay), tea flavor change according to clay (more irno, more gold, more silver, more copper, etc…). This is the best way for Pu-erh tea or some bitter grean tea. Sorry for my english xD and Good Work !

  9. Lol you are very biased but I wonder about what you would think about My way of brewing in a glas jar with glas lid the kind of jar you use for home made jam and the glas is made to withstand boiling water for long periods of time so it wont break but its really affordable to get if you compare to glas kettles, or I just brew that in the cup and I use a little less than what you used here but defintly more then western style like around 4-5g for 200-250ml water(Im not that precise) I just take as much amount of leaves that seems right but its at least dubble the amount then western style like a hand full( My hands are small 4 1/2 of My sized hands are about 1dl) I would like you to try using a jar like that just to see if you can taste any difference remember you can get Jars in plenty of sizes if you do try finding a smaller one like 500ml or less(so it is similar in size to your kettles) like the one that I use I mean you Said that your equipment matter lets see if you really can taste the difference with a blind taste which tea was brewed in a jar that costs around 2-3dollars at dollarstore(i brought mine there but I live in Sweden and they may have different things in stock in other countries) or the kettle thats probably cost at least the dubble(probably ten times as much)

  10. Hello Don and the Mei Leaf channel, I'm based in the west coast of the US and also on a bit of a budget. I still would love to get into Gong Fu, but unfortunately cannot afford your tea set even if it wasn't international shipping. Are there any gong fu sets you could recommend off of Amazon.com? I would probably be doing medium sized or 1 person sessions.

  11. Absolutely loved this video – thank you! So well done, brilliantly explained and your enthusiasm is contagious.

  12. Gong fu: 7.5 grams for 20 seconds five times = 5 cups rich taste in 100 seconds
    Westren: 7.5 grams in 5 cups (1.5 grams per cup) 100 seconds dull taste

  13. I did this for myself and it really does make a world of difference in taste. I will definitely be brewing gong fu from now on.

  14. Are there teas where this method does not work? Also am wondering about herbal infusions, specifically Rooibos if it benefits through Gong Fu brewing?

  15. I think I've been practically doing Gong Fu brewing for awhile now. I always put more tea in my brews than the recommended "western" brewing instructions simply because I like a stronger tea when I brew and I brew in larger quantities than 150ml. But cool video, I learned a couple new things to try for my next tea session. Question though, can you use the same tea leaves for a second brew session and still have a decent brew?

  16. It sounds weird that even after the first brew, the gong fu style brewed tea tastes richer.
    Sure it had 5 times more tea, but all the leaves only got 20 seconds deep while the western style tea had time to get more in depth and complex. The thickness is explainable due to the ratio though.

  17. I've been drinking tea my whole life (obviously western brew) but have never heard of any of this. How does this method compare to brewing with a Gaiwan? Does this produce even more quality teas? I am debating a purchase between the two, Thanks,

  18. interesting video – however loose the phone. if you practice enough you'll have a felt sense of timings within a few seconds. tea masters weren't using iPhones lol

  19. Hi, so glad to meet tea geeks here <3<3<3 very good analogy with the music I think, but why how would you compare the quality of water in this case?I think it's also very important in the brewing process….

  20. Once you go Gong Fu you enter another realm of delightfulness. Excellent video and I will do my best to educate the people of Iceland! And I will definitely visit when in London!

  21. Question: What is the take on brewing herbal infusion gung fu style? I would love to see an informative video on that.

  22. I would like to brew gong fu style but it seems like i would be drinking a lot of tea! After two or three infusions, I'd be done! I feel like that is wasteful. Do most people brew gong fu with a couple friends?

  23. eek. had to turn this one off after you mentioned that you're brewing the western one longer in an effort to the get same amount of flavor. you're not going to get the same flavor out of something you've overcooked. and, for the record the quality of the violin music is based on the quality of the violinists, not the quantity.

  24. Some what new to Tea and I have a question.
    You steeped the raw puerh for 20 seconds, does this have to do with the Gong Fu style?
    Should you steep the tea for a shorter amount of time since you are using more leaf, or was there another reason?
    As i understand (and let me know if i am wrong) you should be steeping Puerh for 2 mins or so.

  25. Don's probably gonna just add those Western-brewed leaves to the Gong Fu leaves for his next infusion. Keep up the great videos.

  26. Wow, fascinating! I always liked the traditional way of drinking tea, usually black tea steeped for 3 or 4 minutes, like the British do. I'm excited to try this method now. So really, most of the British and maybe most western cultures are drinking it wrong and then they add sugar and milk. So what are we tasting? I can't wait to taste the difference!

  27. Never in my life have I tried Gong Fu style, but you are just TOO convincing, I'll give it a shot.
    Also, I have to say that your channel has become my favourite channel ever, you have quality content and my tea knowledge got better just because of you, thank you.

  28. Green tea is very important and despite the popularity it is still underestimated. From what I can find online You seem to be the best source of thorough, quality and practical information on the topic, which makes you a big deal.
    Only comment I have is about that unsettling phone that is often present on the table.

  29. I tried but I was underwhelmed. Really like this guys passion and when he's describing the smell of the teas etc I get sucked in. Bought glaspot and green tea came with it. Maybe low grade but I tried it. It smelled awful, like wet grass, nauseating and the taste/smell was weird.

  30. Go GongFu, beleaf me 😉

    Thanks Don for all your videos, you show me the true way. Drinking tea now became ceremony & meditation to me. The tea tells a story through its taste and aroma changes amongs all the infusions. I never believed that tea would make me cry or smile.

    I made just 3 gong fu sessions so far, even with broken leaves, lesser quality loose tea, but all those 3 are worth more than previous years of my tea experience, I dont have proper gong fu teaware, I use just what I have on my hands – ad hoc kettles and mugs … and even so, it is so much better than western style. You opened my eyes Don.

    There is a new world to explore with gong fu brewing.

    Your videos are great, becuase you explain everything so clearly and so that it makes sense. All that with passion.

    For that, I thank you once again.

    New teahead,

  31. Hi Don. I have one question which I still can't answer by myself?

    If we mix all infusions of one gongfu season in one hand and in other hand we prepare western style tea by the same amount of tea, water and infusion time (sum of all gongfu infusions). Do you think that it would have any difference between the both cups of tea?

    * My experiments shows that in a good quality vessel the temperature drops with about 1-1.5 Celsius degree per minute. That is the only think that can influence the results and to make difference.

  32. Wow, great way to brew! I did it with a nice Gyokuro and the flavor was amazing. But wow, be careful. If you are not used to the caffeine, it'll knock you over like it did with me. I had a very euphoric, not unpleasant feeling, but I will be more careful next time. Maybe I will use less tea and less water to make smaller batches and not have it smack me in the face like that.

  33. this cat here have a entire collection of tea in book i love tea but cafe coffee has the better smell to me if i can just smell coffee im good dont have to drink it just smell it but black tea and matcha tea are my favs

  34. I've had chi with westerners. They like concentrated tea. I did notice they prefer their tea with lumps of sugar and ice if they can get it though.

  35. The analogy between music and tea brewing was following me all the way. Now I know the video it came from. Thank you, Don! Brilliant and inspirational as always.

  36. I tried the Gong Fu tea brewing today before work and maaaan, I've been jittery all day! I usually have some sort of caffeine in my day (not excessive, a regular cup of tea / coffee / kombucha) but THIS is some potent stuff! I'm glad I drank it early in the day. I may try this method with my herbal loose leaf tonight and get a potent kick of chamomile for those bedtime zzzzz 🙂
    (Also, I had a small scale and was able to ration out about 7.5g green tea to 150-200 ml water, repeated 4 times)

  37. For a fermented tea like Pu-Erh, does it not waste some of the bacteria etc by doing the initial wash? I know it is weaker and maybe more bitter or something but I am trying to just figure out if there is a down side to the wash, as opposed to the flavour benefits of doing the wash.

  38. I'm pretty ignorant to tea in general, always did a western brew, sometimes tea bags (I grew up with that) and sometimes some loose leaf tea. Never knew about temperatures of water, or that there was any other way to brew except Western style. I always just assumed tea is a bit bitter and that's how it is…. like you describe. Flat. Doesn't taste how it smells, and if you steep for longer it gets bitter. (And I still really do enjoy tea!)
    I stumbled on your videos because I'm looking to buy an electric kettle as I find my stove top to be tedious and want to drink more tea more easily (And switch away from coffee)
    Thanks for sharing this, I can't wait to learn more!! Very excited to try this type of brewing.

  39. i think it not fair test cos gongfu use five times tea so it surely should be better.You should steep five times and test to the last of it too.i think at the later steep it should not be better than western style.

  40. I use an herbal tea, I use the western version cause I try to conserve what I can as it is hand picked by me

  41. Wow. I learned SO MUCH from this video. I'm going to have to really re-evaluate how I brew my new more expensive teas.

  42. As a musician, I loved your analogy! One point I'd like to add: your comparison between Western and Gong Fu brewing may have been affected by water temperature. Glass doesn't have the best heat retention, so your Western brew may have lost significant heat over the course of its longer brew time. It would be interesting to make the comparison with better temperature control, perhaps using clay pots instead of glass.

  43. In my gaiwan I usually use a teaspoon and a half of tea, and it’s almost too much because after the leaves have unfurled I have almost no room for water so I get very little of the liquor. I guess I’ll just have to get a bigger gaiwan/teapot

  44. How many times would you recommend steeping the same Leaf’s? And will the leafs keep over a couple days once used or fresh leafs each day? Thanks for the video.

  45. In a smilar vain, the South Americans use lots and lots of yerba mate leaf when brewing and drinking out of their gourds with bombillas, which are filtered straws.

  46. I completely get it… and I love your analogy… I wish so badly I could but I literally can’t afford to brew gongfu style.

  47. What an analogy! Great way to describe the differences to somebody new to depths of tea and gongfu brewing. Straight up poetry Don!

  48. Gong Fu brewing has turned my tea drinking world upside down! Thank you! I didn't know what I was missing! I have always enjoyed tea and have been buying loose leaf from specialty purveyors for years, but up until now had made the mistake of brewing 'western style.' Your videos have added new depth and enjoyment to my tea drinking experience. Thank you very much for your in-depth explanation on the difference brewing can make!

  49. I have to admit that you have a pretty impressive and possibly unprecedented collection of informative videos on your channel. Your knowledge appears to be unique to say the least, and you do share great information that I would have issues finding elsewhere. I can't thank you enough for all your videos, so thanks a lot for now and hopefully I'll see you soon in Camden Town 😉

  50. I have watched 1000s of youtube videos on 100s of subjects and I've loved many of them but I really never felt that I need to hit that 'Thumbs Up' button….
    until I watched this video!!
    Tea – Music analogy is so relatable! And I just hit the 'Thumbs Up' button first time ever!!
    I just discovered this channel yesterday and have watched several videos already and liking them already!
    I switched to Green Team few months ago and have been looking for great posts and videos online and I love your channel. Love the passion
    I really wish these Tea varities were available in India but they are not, at least not online!
    I will visit Mei-Leaf one day –> Bucket List

  51. ive never heared of gong fu brewing till bout 2 minits ago when i saw a comment on another video mention it. so im here now

  52. I have a very generic indian green tea that comes out bitter at 80 degree Celsius and steeped for 20 seconds. I used 5g leaf for 200ml.

  53. I get it! I've had the opportunity to stand amidst the string sections of the Cincinnati pops and the long beach symphony orchestra during a series of rehearsals and concerts and it took my breath away!

  54. Please! Gong Fu is not superior to Western brewing. It's just another method. You're pushing it like a used car salesman.

    Gong Fu is way too messy, I don't like the dinky teaware and it uses too much tea.

    For me, nothing beats a perfectly brewed pot of high-quality, black, loose leaf tea. Straight, blended or naturally flavored.

  55. Well that analogy finally explained it to me, I always thought more leaves=just stronger, more bitter, and much more expensive. I’ll have to try it this way some day. I’m a tea newbie, love the channel

  56. Quick question. I see that you do a lot of chinese/japanese tea brewing. I am quite a fan of 1st flush Darjeeling black tea, and would really like to know your opinion about how suitable would be to brew Indian tea in a chinese style. Thank you in advance!

  57. Like hot water with with slight tea flavour Hey! Can I have some tea with my hot water? I like to drink my tea strong but there is a limit it will let you know when you are drinking bitter tea. I have seen his method before on movie about the tea horse trail this is where I started really looking into authentic quality tea, your videos have been real helpful.

  58. Don, I have never tried Gong Fu style before but have been very interested in teas, specifically their potential health benefits. My little sister has been dealing with bad abdominal cramps/pain and I read that chamomile and theanine can help relax you so I tried gong fu tonight so as to use the opened leaves w/ chamomile oil as a compress and I could drink the tea….. DANG !! I didn't think it would taste THAT good! Don't think i'll go back to the way I was brewing before!

  59. Hello
    Kindly accept my heartfelt gratitude for this wonderful venture. Though I have not yet tasted any Chinese tea, I am so very deeply involved with Darjeeling tea. I love every aspect of tea. And I am so very excited to have found this channel. Having switched to Gongfu style brewing a few months back I feel I have unlocked a whole new range of tastebuds. Thank you for having an wonderful channel. And your store will go to the top in my bucket list!

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