Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Cheers,
Karsten

Thanks. I had almost convinced myself to try out this Gong-Fu thing.
Nothing like a video to convince me about the silliness of the whole
procedure.

"Pouring boiling water over tea leaves, steeping for 3 minutes" will do for
me.
--
Aloke
----
to reply by e-mail remove 123 and change invalid to com

wrote in message
oups.com...
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Cheers,
Karsten

wrote:
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Cheers,
Karsten

Two things, did anyone notice the strange little white dog with the
lightning bolts coming from its head in the background on the left
about a halfway into the video? Also, something about the guy's child
molestor smile that seems to crop up at odd times throughout kinda
creeped me out... other than that it was a good video of the process

- Dominic

Thanks for the video! It certainly points out how many different ways
people around the world enjoy tea! From the cup of mate in a gourd with
a silver straw, the middle eastern approach of strong tea with a cub of
sugar in the teeth, the Russian Samovar in glass cups, to the Mongolian
with a half inch of Yak butter on top, the Japanese tea ceremony,
English formal high tea and probably a lot more, like iced tea
throughout the summer days here in the south. I well remember ordering
iced tea with a meal in Wisconsin and being served instant tea with
just a couple ice cubes on the top. Its all good. Clarence w. Walker
Millenia3
wrote:
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Cheers,
Karsten

Dominic wrote:
Two things, did anyone notice the strange little white dog with the
lightning bolts coming from its head in the background on the left
about a halfway into the video?

Just imagine those flashes would have come out of the POT. Now that
would make for some REAL gonga-fua, pfft ...

Also, something about the guy's child
molestor smile that seems to crop up at odd times throughout kinda
creeped me out... other than that it was a good video of the process

Apart from a big pot of Assam about the only two things that carried me
through those 3 minutes at 6 in the morning, but then ...

Karsten

wrote:
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

Gavin

'cause it'll have an effect on the taste/flavor/aroma?

Yeah, right !!!
--
Aloke
----
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"Gavin" wrote in message
oups.com...
wrote:
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

Gavin

Gavin wrote:
wrote:
Hi,
just found this on the google video site:
http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

Gavin

The first (tall cup) is for the aroma, the second (small cup) is for
tasting. You pour into the tall cup first then place the small cup on
top and invert the tall one to empty into the small one and smell the
aroma whle moving the tall one, then drink from the small one.

- Dominic

Interesting! I have to say that this is above and beyond what I would
want to go through to have my morning cuppa, but if it would cause that
fantastic show of light above my cat's head, I'll have to reconsider
: )

Linda

Don't easily dismiss and call silly a ritual that has evolved for
centuries. Every step has its purpose to bring the best out of the tea
leaves. It would be a pity if you brew fine tea leaves in your
Ingenuitea *just because it's less time consuming*.

Dominic T. wrote:

http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

The first (tall cup) is for the aroma, the second (small cup) is for
tasting. You pour into the tall cup first then place the small cup on
top and invert the tall one to empty into the small one and smell the
aroma whle moving the tall one, then drink from the small one.

As soon as I sent the email, I realised that the answer was "he smells
one and drinks from the other", which is fine by me. And I suppose the
tall cup is more appropriate for smelling because it engulfs your nose.

(I had been thinking: "Why not just sniff the cup you're drinking?

Gavin

A tall aroma cup is optional. Some prefer to smell first then savor
the liquor (as in wine drinking too). Some couldn't be bothered with
the tall cups so they smell the aroma from the empty cups after
drinking the tea. Or the lid of the gaiwan (if you are brewing using a
gaiwan) is also a source of tea's aroma.

As they say, oolong's aroma resides on the bottom of your cup; Pu'er is
in the liquor.


Gavin wrote:
Dominic T. wrote:

http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

The first (tall cup) is for the aroma, the second (small cup) is for
tasting. You pour into the tall cup first then place the small cup on
top and invert the tall one to empty into the small one and smell the
aroma whle moving the tall one, then drink from the small one.

As soon as I sent the email, I realised that the answer was "he smells
one and drinks from the other", which is fine by me. And I suppose the
tall cup is more appropriate for smelling because it engulfs your nose.

(I had been thinking: "Why not just sniff the cup you're drinking?

Gavin

Gavin wrote:
As soon as I sent the email, I realised that the answer was "he smells
one and drinks from the other", which is fine by me. And I suppose the
tall cup is more appropriate for smelling because it engulfs your nose.

(I had been thinking: "Why not just sniff the cup you're drinking?

Gavin

Yep, you got it. When alone, I tend to enjoy the aroma straight from
the lid of my Yixing - or gaiwan recently. The tall aroma cups are more
formality but can be surprisingly relaxing. Being able to sit and
breathe slowly while smelling the aroma as the tea cools a bit can be
highly meditative and help bolster the enjoyment of the tea to come.

Some folks roll the aroma cup between their hands while inhaling, and
others kind of swirl/shake it.. I prefer the rolling.

Try it sometime, a set of tasting/aroma cups are very cheap, you may
enjoy it.
- Dominic

As they say, oolong's aroma resides on the bottom of your cup; Pu'er is
in the liquor.

Again it´s all about exploring teas, rather than just consuming them,
chop chop. Take Darjeelings - technically getting ever closer to
Oolongs these days - prepared gong-fu style, why not. Whatever they
say, I like it that way, Those exquisite little leaves, they can show
us so much more if we take some time to explore.

Karsten





Phyll wrote:
A tall aroma cup is optional. Some prefer to smell first then savor
the liquor (as in wine drinking too). Some couldn't be bothered with
the tall cups so they smell the aroma from the empty cups after
drinking the tea. Or the lid of the gaiwan (if you are brewing using a
gaiwan) is also a source of tea's aroma.

As they say, oolong's aroma resides on the bottom of your cup; Pu'er is
in the liquor.


Gavin wrote:
Dominic T. wrote:

http://video.google.de/videoplay?doc...13495&q=oolong

Why does he use two (different shaped) cups?

The first (tall cup) is for the aroma, the second (small cup) is for
tasting. You pour into the tall cup first then place the small cup on
top and invert the tall one to empty into the small one and smell the
aroma whle moving the tall one, then drink from the small one.

As soon as I sent the email, I realised that the answer was "he smells
one and drinks from the other", which is fine by me. And I suppose the
tall cup is more appropriate for smelling because it engulfs your nose.

(I had been thinking: "Why not just sniff the cup you're drinking?

Gavin

"Phyll" writes:

[...aroma cups and drinking cups...]

As they say, oolong's aroma resides on the bottom of your cup; Pu'er is
in the liquor.

Not necessarily. One of my favorite aromas is what you get from the
empty cup in the early steeps of a nice young Pu'er: sweet, musty,
almost shockingly intense.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html