Before the water
Warm the gaiwan, add the leaves and notice their aroma. These short timings are a starting point for a roasted oolong, not a rule for every tea.
茶
A small gongfu practice
Roasted oolong, one cup at a time
Water, then time.
Warm the vessel. Meet the leaves. Stay for the next infusion.
ready to steep
95 °CWater temperature
5 g / 100 mlA starting ratio
Fill the warmed vessel when you’re ready. The clock waits for you.
After the pour
Decant fully into a sharing pitcher. Taste before extending the next infusion. Leaf shape, roast and your own preference all change the rhythm.
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