The Chinese and the Anglo-Saxon

​There are two tea making traditions worldwide: the Chinese and the Anglo-Saxon. There is no one better nor absolute rule exists, it's all about THE proportion. 

Anglo-Saxon - Few tea leafs, a longer and single infusion
Most rock teas sold on Camellia茗岩 often come in large leaves, provides a slower rate of infusion. Thus, either a longer time or higher temperature water is required to extract the full depth of flavour, from light high notes to deeper texture and character.​ 
Typically, tea to water ratio is in the order of 1:5 to 1:7. Should you be using a larger cast iron pot, scoop 3g of tea leaves to be set for a single infusion by a minute. 
A pointer to note for those who prefer infusers, do look for one with the greatest available in volume.
Since Wuyi rock tea has large leaves, and they infuse best when the greatest amount of the leaf is exposed to hot water. In a ball infuser, or in an overfilled basket, the leaves would not be able to open fully and you'll get an inconsistent and uneven brew. ​

Chinese - much tea leafs, short and multiple infusions
Using the Gong Fu Cha method, the proportion of leaves should be around a third of the container, given that rock tea has relatively heavy leaves. A gaiwan or small teapot works similarly to a basket - they give the leaves room to spread out and infuse. A full-flavoured infusion is achieved through ample space for tea leaves to expand, this also allows convection current to swirl the water around the leaves and aid infusion.
Considering a capacity of 180ml teapot or Gaiwan, a single pouch is needed. Brewing in less water means that not only does the tea brew very quickly. First infusion takes about 2-5s proceeded by a quick rinse. Subsequent infusions should be prolonged for an average of 5s in accordance to individual preference. Repeat 7 to 10 times, or until the flavor of the tea is very light. 

TIP: Pour your tea down to the very last drop, you’ll get the full range of flavours and won’t leave your leaves to stew and ruin your second cup. So, select a teapot with a capacity which matches the cup (or cups) you are going to pour into. ​

It is said that the union between rock tea with Gong Fu Cha method allowed optimal result as often the quality of these tea and aromatic notes are captured by the number of possible infusions. If you can get a small teapot or a gaiwan, brew your rock tea in it, but if not, a large basket infuser will work great.

Pick a tea and compare the two brewing methods today!

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