How Different Pouring Styles Change Your Tea

You'll be surprised about the effect that this small change makes to your brews

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No matter how many years I have been brewing tea, I am always taken aback by the depth of this practice - tiny details make a big difference to the resulting brews.

So, let's geek dive into a Gong Fu Tea brewing masterclass showing the differences between direct of Gall brewing and Indirect or Rim brewing:

Then, we go one step further to see how different styles of rim brewing affect the taste of your tea.

Try out the techniques yourself and give us your opinions - which style is your favourite?

We think you’ll love:

Ba Xian Dan Cong

Famed but lesser produced cultivar of Dancong Oolong. Medium roasted over charcoal. Magnolia, fresh apricots and almond milk.

Yiwu Gushu Raw PuErh Spring 2019

Yiwu Gushu Raw PuErh made from 200-300 year old tea trees in 2019. Hot rocks, fresh apricots and heather honey with a blood orange finish.

The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.

Organic Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.

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