OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

On 9 Nov 2004 17:32:23 -0800, Melinda wrote:

OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.

I'm not a regular gung fuer, but...

The times I've seen someone gung fu tea, he used a dry towel to handle
the pot. And when it got wet, he replaced it.

--
Derek

At the funeral of President Reagan, Christians, Jews, Muslims and
Athiests were in attendance. Surprisingly, the roof of the National
Cathedral didn't collapse.

On 9 Nov 2004 17:32:23 -0800, Melinda wrote:

OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.

I'm not a regular gung fuer, but...

The times I've seen someone gung fu tea, he used a dry towel to handle
the pot. And when it got wet, he replaced it.

--
Derek

At the funeral of President Reagan, Christians, Jews, Muslims and
Athiests were in attendance. Surprisingly, the roof of the National
Cathedral didn't collapse.

"Melinda" wrote in message
om...
OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

Never had that problem. When you pouring hot water over yixing pot, why
pouring it over the handle?
Cups are never hot - are you using small ones? They have plenty of time to
cool down between steeps, especially if you pour out all the tea from yixing
pot to chahai first and then pour to the cups from chahai.
BTW, water for oolongs should not be THAT hot, especially for greener
oolongs.

Sasha.

Hi Melinda,

This has been asked before, though on a separate group...

I always wonder how can the handle of the pot be hot - did you pour hot
water over the handle as well? If you do, avoid that. You should be able
to lift the pot by the handle with steam coming off the body of the pot but
not the handle.

Another way not to get burnt is to tie a thread around the lid and the
handle - like you see in many Chinese teapots. Then while pouring, you
press your 2nd finger on the thread to avoid direct contact on the lid.

Another way is not to lay your finger on the lid, but on the side of the
knob on the lid, that way the heat is not so burning hot, but take care not
to cover the ventilation hole.

Another way is to get a tea tong (bamboo, you see it quite often in Chinese
tea ceremony) to handle the lid - grip it by the knob - when you pour hot
water and replace the lid, etc. If you don't have the tong, a small sugar
cube tong will do, or a pair of chopsticks if you are comfortable using it
with ease.

Samar

"Melinda" wrote in message
om...
OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

It's unusual to have the teapot handle be hot, and I second the above
suggestion to avoid pouring hot water over the handle. As for cups
and such, it's a good idea to rinse the cups in-between steeps. Good
gongfu brewers are maniacal where cleanliness is concerned. Also,
heating the cups between steeps keeps the tea hot longer and, for the
aroma cup, evaporates the tea faster making the fragrance more
pronounced.

The simplest answer to your question is that as time passes you'll
become inured to the heat. I've never seen an experienced gongfu
brewer resort to towels or threads.

Cheers,

Cameron

(Melinda) wrote in message . com...
OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

11/9/04


OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.


Melinda,

Yes, it is a secret, and if I told it to you, it wouldn't be a secret any
more would it? I'll tell you what I can, though: First, in my experience
some pots pose this problem more hurtfully than others. Second, you can
leave out any step that bothers you. Try not pouring so much water over the
pot after the water is poured over the leaves, for example. You can use a
bamboo tweezer thing instead of your hands to manipulate the cups.
Seriously, I think people do get used to a certain amount of heat. I'm just
advocating flexibility. Hope you solve it. BTW, when it comes to those
overheatable pots of which you speak, I've found it helpful to hold the
handle carefully without touching the body of pot. I have a couple like
that. I'm sure there is much more to say.

Michael

Alex digy.com11/9/04



"Melinda" wrote in message
om...
OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

Never had that problem. When you pouring hot water over yixing pot, why
pouring it over the handle?
Cups are never hot - are you using small ones? They have plenty of time to
cool down between steeps, especially if you pour out all the tea from yixing
pot to chahai first and then pour to the cups from chahai.
BTW, water for oolongs should not be THAT hot, especially for greener
oolongs.

Sasha,

Respectfully differ with you here. Cups, properly prepared for Gung-fu, are
quite hot. They filled with hot water which is then disgarded, then filled
with hot tea which is likewise disgarded. I speak of course of the correct
way to prepare Gung-fu tea as taught to me by my master.

Michael

Alex digy.com11/9/04



"Melinda" wrote in message
om...
OK, I have just had it...I have never heard anyone ask this question
before but it comes up for me every time I try to do gung fu with my
yixing pot. The thing gets so hot (from pouring the hot water over it,
in it, steeping, etc.) as well as the cups getting hot...I have a very
difficult time doing this without some hurt fingers. Even the handle
of my yixing gets hot. So, for those of you who do this on a regular
basis, do I just live with it or is there some secret? This is for
oolong btw so the water needs to be hot, I know. Thank-you in advance.


Melinda, gung fu-ing the last of my Bai Hao.

Never had that problem. When you pouring hot water over yixing pot, why
pouring it over the handle?
Cups are never hot - are you using small ones? They have plenty of time to
cool down between steeps, especially if you pour out all the tea from yixing
pot to chahai first and then pour to the cups from chahai.
BTW, water for oolongs should not be THAT hot, especially for greener
oolongs.

Sasha,

Respectfully differ with you here. Cups, properly prepared for Gung-fu, are
quite hot. They filled with hot water which is then disgarded, then filled
with hot tea which is likewise disgarded. I speak of course of the correct
way to prepare Gung-fu tea as taught to me by my master.

Michael

Respectfully differ with you here. Cups, properly prepared for Gung-fu,
are
quite hot. They filled with hot water which is then disgarded, then filled
with hot tea which is likewise disgarded. I speak of course of the correct
way to prepare Gung-fu tea as taught to me by my master.

Michael


I think we are talking about different things here. I was describing the tea
tasting ceremony, and you - tea discarding. I must admit, for now, this is
too deep for me. May be in the future...

Sasha.

Alex gy.com11/10/04


Respectfully differ with you here. Cups, properly prepared for Gung-fu,
are
quite hot. They filled with hot water which is then disgarded, then filled
with hot tea which is likewise disgarded. I speak of course of the correct
way to prepare Gung-fu tea as taught to me by my master.

Michael


I think we are talking about different things here. I was describing the tea
tasting ceremony, and you - tea discarding. I must admit, for now, this is
too deep for me. May be in the future...

Sasha.

Sasha,

The preparation of the tea things (chai-inka) is an intrinsic part of
Chinese Gung-fu tea, both before drinking and between steeps. (You were
speaking earlier of respecting traditions and knowing them before deviating
from them. It is from that perspective I speak here.)

Michael

The preparation of the tea things (chai-inka) is an intrinsic part of
Chinese Gung-fu tea, both before drinking and between steeps. (You were
speaking earlier of respecting traditions and knowing them before
deviating
from them. It is from that perspective I speak here

Michael


Frustration justifies deviation.
Poor girl has her fingers burned, you, purist!

BTW 'chainka" is a tiny black tea particle escaped into the glass when
zavarka was poured into it. That is why purists use tea sieves. I, on the
other hand, enjoy some chainki in my tea. They add movement and 3d
dimension.

Sasha.

The preparation of the tea things (chai-inka) is an intrinsic part of
Chinese Gung-fu tea, both before drinking and between steeps. (You were
speaking earlier of respecting traditions and knowing them before
deviating
from them. It is from that perspective I speak here

Michael


Frustration justifies deviation.
Poor girl has her fingers burned, you, purist!

BTW 'chainka" is a tiny black tea particle escaped into the glass when
zavarka was poured into it. That is why purists use tea sieves. I, on the
other hand, enjoy some chainki in my tea. They add movement and 3d
dimension.

Sasha.

Alex igy.com11/10/04


The preparation of the tea things (chai-inka) is an intrinsic part of
Chinese Gung-fu tea, both before drinking and between steeps. (You were
speaking earlier of respecting traditions and knowing them before
deviating
from them. It is from that perspective I speak here

Michael


Frustration justifies deviation.
Poor girl has her fingers burned, you, purist!

BTW 'chainka" is a tiny black tea particle escaped into the glass when
zavarka was poured into it. That is why purists use tea sieves. I, on the
other hand, enjoy some chainki in my tea. They add movement and 3d
dimension.

Sasha.



Sasha, what's the word for the collective things you'd have on the table
when serving tea, including the samavar, cups, spoons, etc?

Alex igy.com11/10/04


The preparation of the tea things (chai-inka) is an intrinsic part of
Chinese Gung-fu tea, both before drinking and between steeps. (You were
speaking earlier of respecting traditions and knowing them before
deviating
from them. It is from that perspective I speak here

Michael


Frustration justifies deviation.
Poor girl has her fingers burned, you, purist!

BTW 'chainka" is a tiny black tea particle escaped into the glass when
zavarka was poured into it. That is why purists use tea sieves. I, on the
other hand, enjoy some chainki in my tea. They add movement and 3d
dimension.

Sasha.




Burnt fingers are not a problem. Mentioning it to the disassembled body
leads to immediate excommunication. Don't believe me? Ask Dog Ma.

Michael