How To: Chaozhou style Gong Fu

by Jason on June 21, 2012

in Chinese, wulong/oolong

Facebooktwittergoogle_plusredditpinterestlinkedinmailFacebooktwittergoogle_plusredditpinterestlinkedinmailby feather

.


Comment: Chaozhou style tea preparation is inspired by methods used in Chaozhou, Guangdong province, China. There is no formalized, standard approach, but most methods are based on layering different sizes of leaf.
.

Compare teas with others on the Scoresheet.
Walker Tea Review- a tea blog with tea reviews and tea tastings.
Want to see a tea reviewed? Contact me: jason@walkerteareview.com

Subscribe in a reader or by email

Facebooktwittergoogle_plusredditpinterestlinkedinmailFacebooktwittergoogle_plusredditpinterestlinkedinmailby feather

{ 1 comment… read it below or add one }

Jordan Scherer June 25, 2012 at 01:36

Jason thanks for the insights. Here is my method:

Fill Yixing pot with 1/3 leaf

Add 180-195 degree water depending on tea

Pour out immediately to honor farmer

Pour in again for 30 secs add 15 per each steep

Jordan Scherer

Previous post:

Next post: