The first step is always to rinse the cup with hot water. This performs two functions: first, it purifies the cup. Secondly, rinsing with hot water warms the cup – which, at room temperature, is quite cold and inappropriate for brewing fine teas. The water should be poured from the gaiwan into the serving pitcher and from there into the tasting cups to warm them and then discarded.
Approximately one to two teaspoons of leaf is a good quantity to begin with and is easily adjusted to taste after the initial infusion.
Before infusion a few drops of water from the kettle should be added to the leaves. This releases the tea's aroma and should be savored prior to infusion in order to prepare the palate to appreciate the full flavor of the tea. Alternatively, some people like to cover the leaves with hot water and quickly pour it off. This is known as "flushing" the tea. As above, the wet leaves' aroma should be appreciated before brewing.
99% of tea is water, so it's important to give some thought to the water you use for brewing. Tap water should be avoided since its chemical treatment imparts undesirable flavors and odors which interfere with the delicate aromatics of tea. The best water for tea brewing is spring water with a natural mineral content that's neither too hard nor too soft. Distilled water is not recommended for tea since water purified of its mineral content produces a flattasting infusion.
When it comes to infusion, water temperature and steeping time are just as important as the quality of the water and tea leaves used. Unfortunately there are no set rules for either, but the following guidelines may be used for starters:Water Temperature: 160 to 180ºF Infusion Time: 45 seconds to 1 minuteExperimenting with each tea will help you discover how to achieve the flavors that appeal to you most.
Water Temperature: 160 to 180ºF Infusion Time: 45 seconds to 1 minute
When the tea is ready the gaiwan should be covered and picked up with the left hand and placed on the upturned fingers of the right hand. The lid should be positioned slightly askew and held in place with the thumb – just enough to allow the tea to pour out while retaining the leaves. Pour the tea into the pitcher and then serve in individual tasting cups.
One of the benefits of using high quality, fullleaf teas is that they do not instantaneously leech out. Generally 3 or 4 more infusions can be achieved. To resteep it is usually necessary to increase the infusion time slightly and also to reheat the water to the original infusion temperature. It is not recommended that tea leaves be left for any length of time between infusions.
