{"id":417,"date":"2013-12-06T22:13:19","date_gmt":"2013-12-06T13:13:19","guid":{"rendered":"http:\/\/hojotea.com\/en\/?p=417"},"modified":"2014-11-13T15:00:29","modified_gmt":"2014-11-13T06:00:29","slug":"posts-72","status":"publish","type":"post","link":"https:\/\/hojotea.com\/en\/posts-72\/","title":{"rendered":"The Gungfu brewing method of Phoenix Oolong by the local tea expert"},"content":{"rendered":"

\"brewing<\/a>
\nWe made a video to demonstrate the authentic brewing method of Phoenix Dan Cong oolong by the local tea experts at Phoenix Mountain, which is called the Gongfu style. In this video, a gaiwan is used; however, you can also use a houhin, shiboridashi or teapot that has a fast enough flow of water. The key to execute this method perfectly is to acquire quick movements in every action; the flow of tea is very crucial. This method can also be applied for brewing Wuyi oolong, Tie Guan Yin, white tea and Pu-erh tea. For the Pu-erh tea, the brewing time during first brew should be longer as the tea leaves are compressed.<\/p>\n

In the video, the lid was not removed after completing each brew because the leaves are brewed continuously. Though, if you intend to continue the next brewing with some intervals, it is important to remove the lid while waiting for the next brewing. The gaiwan used in this video is approximately 100ml; about 5g of tea leaves is used and water temperature is at 100 degree C. If you prefer a stronger kick, perhaps you can use up to about 8g of tea leaves. <\/p>\n