Works best with: Big Red Robe, Dancong
Start with two 4-8 oz yixing clay teapots. Heat them with boiling water. Pour out the water and add leaves to 2/3 full when dry. Pour boiling water over the leaves and immediately pour off the liquor into the second yixing pot. Pour the steeping over the brewing pot and any cups used. For the first steeping, pour water in and immediately pour off. Add one second to each steeping for the first 8, and then add 5 seconds with each steep after 8.
The Story: This brewing technique was passed on to us from our friend and teacher at the One Word Tea Club, who started his fortune by opening one of the first fast food chains in China, then renounced his business and became a Buddhist and a tea devotee. His “club” is filled with antiques of finer quality than most museums in China can acquire, and he brews up some of the highest quality Wuyi teas in China for his friends.
David’s Notes: This is my absolute favorite way to brew Big Red Robe. The amount of leaves, and the synergy of having two great yixing pots makes for a potent and stunning brew that keeps going and going. One Word Tea Club recommends boiling your water in a silver kettle for the best taste possible, though we seem to get away with stainless steel and filtered water at the Verdant tasting room.
Oh man. This makes we want to get a second pot for Wuyi brewing, David. I made the Qi Lan from One Word Tea Club for a friend on Saturday morning, and it was sooooo delicious. Didn’t realize until reading this that Culture Guy recommends a silver kettle. Hmmm, maybe someday I’ll try that. . . . Looking forward to that Rougui.
I’l have to try this next time I have BRR