Anxi Ti Kuan Yin is one of the most famous and typical one among all the Oolong tea. With the new Autumn tea, here I show you how Ti Kuan Yin looks step by step by brewing with Gaiwan teapot.
The best warter for making Ti Kuan Yin is well water which is very naturl to better taste the aroma.
Water should be brought to a boil and transferred to some kind of portable stove to keep it on the edge of boiling.
The teapot(Mostly for Ti Kuan Yin, Gaiwan is used) should be clean ready for making tea on the drip tray. The cups and aroma cylinders (the latter only if present) should be also placed face-up on the drip tray.
Here is high quality tea tea looks before brewing:
The first round of brewing begins with filling the Gaiwan full of near-boiling water. The Gaiwan is filled to the brim and excess foam and tea leaves are simply swept aside by the lid before placing it firmly on top. A little extra hot water poured over the top helps keep the temperature high. The tea is brewed for approximately one minute and then quickly transferred to the serving pot to mix it evenly, avoiding uneven flavour from cup to cup.
A narrow, metal filter can be used to catch fine particles that would spoil the flavour of the tea.
The tea leaf looks after 1st brewing: