This tea took so much care to pick and finish.
For an experience that truly reveals how special this quiet and subtle tea can be, a degree of care is needed in brewing.
If at all possible, please use a fine porcelain gaiwan.
Jingdezhen is highly vitrified and shows the truest aroma. Longchuan porcelain and Dehua porcelain also both work well. The goal is to use a porcelain vessel that holds 5fl oz of water or less, as highly vitrified and fine as possible.
Source sweet, full bodied spring water for brewing.
We use Chippewa Spring water here in the midwest, but there are other sweet, full bodied spring waters available around the country. In a pinch, waters like Fiji and Evian can work well.
When you brew, do not use a strainer.
Strainers will destroy the texture of this tea by filtering out the bud material.
Bring your water to a full boil. Pour a small amount into your gaiwan to heat the porcelain. Pour over your cups and pitcher to get everything to a good temperature. Once your tools are warmed, add the entire 5g packet to your gaiwan.
Do not brew with near-boiling water.
Pour boiling water into your pitcher and cool for about 15-20 seconds. This extremely buddy tea will yield the most beautiful texture when brewed with cooler water. Pour in a circle along the edge of your gaiwan to introduce the water to the buds gently. Immediately pour out. Practice holding your gaiwan to strain all leaes with the lid and try not to pour any into your pitcher.
Smell the wet leaves and present them to your guests.
Discard the first steeping as a rinse. Then you can begin brewing this tea.
Keep your water at boiling and cool each infusion for 15-20 seconds to have precise control. Steep your tea for about 5-8 seconds in early infusions. After 15-20 infusions, you can raise your water temperature by cooling for only 6 seconds and slowly increase steep times, up to about a 45 second infusion.
Take your time. Enjoy at least twenty – thirty steepings.