The “zhong”: a good means to assess a tea’s potential

Posted in Country : China, Professional tasting by François-Xavier Delmas | Tags : , , , , , ,

There are many ways of drinking tea. At home you can use a teapot, a mug, a “kyusu” or a “zhong”, to name a few…

When I visit farmers I discover other methods of preparing tea, sometimes using different equipment. So I adapt my approach to the tasting according to the method used. Here, with our producer of Dan Congs, the teas are infused three times in a row, in a zhong, and each infusion is poured immediately into one of the bowls set out in front. We taste each of the three liquors, and can then easily assess the tea’s potential to be prepared using the “Gong Fu Cha”.

One Comment by “The “zhong”: a good means to assess a tea’s potential”

  • I love the gaiwan for brewing green teas, the Chinese varieties anyway. It’s the perfect brewing vessel to make yourself a quick cup whenever you feel like it and it’s also quick and easy to clean up.

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François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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