This post is also available in: 
English 
Français 
Deutsch
Recommendations for tea tasting
- Water quality: use water with a low mineral content, with a neutral pH if possible.
- The temperature of the water must be respected according to the tea family and the characteristics of the tea within the family. It is not recommended to boil the water, as this will deplete the oxygen content of the water, which prevents a good perception of the aromas during tasting.
- The dosage of the leaves is important to obtain a tea with the right taste.
- The infusion time is a crucial element and differs according to the type of tea and the amount of water.
- The container must be large enough. To develop their aromas, the leaves must evolve freely in the water. They need space to unfold, as they can up to triple in volume.
Tea preparation in Gaiwan
Gaiwan, the name given to this small cup made of very fine porcelaine, with a lid and a small saucer, is used for the preparation of more fragile teas, such as green, white or yellow teas.
This individual object allows everyone to smell the directly infused leaves as well as the parfums of the tea which have settled in the lid and which evolve over the course of the infusions.
For a 10 cl Gaiwan, infuse 3 grams of tea at the recommended temperature and time.
The preparation of tea according to the Chinese Gong Fu Cha technique
This is the ideal tasting practice for Wulong and Pu’er teas. The small 20 cl Yi Xing teapot allows the leaves to express all their richness during successive infusions.
This teapot is made from Zisha clay. The soil of this place seems unique in the world. The exceptional quality of this red and purple clay comes from its iron and silicon content. This very porous clay favours the oxygenation of the tea and allows it to express its aromas in complete freedom. This small Yi Xing teapot can withstand boiling water.
It is a material that keeps the memory of previous infusions. The teapot becomes more and more brewed: the tannins coat the inner walls with a brown deposit. At each infusion, the teapot is watered to allow it to take in the perfume and keep it. This is why the teapot should be reserved exclusively for the same tea family.
The dosage of the tea is very concentrated, 5 to 8 grams per 10 cl; the infusions are very short and multiple. The best teas allow the infusions to be renewed up to 10 to 12 times.
The preparation of tea using the Senchado technique
This technique of successive infusions comes to us from Japan.
A Kyusu teapot is used. It is made of stoneware clay and fired at high temperature. This teapot has a straight side handle with a hollow handle on one side, which makes it easy to handle, and a very fine inner grate which holds the leaves when pouring the liquor.
Do you want to order a copy of the book “le Gruyère AOP et le Thé” ? Email info@fromagesdesuisse.be