Five real teas, one small pot, and the two decisions that make or break every cup:
how hot the water is when it lands on the leaf, and when you take the leaf back out.
1
Dose the leaf. Gongfu brewing uses a lot of leaf and very little water. More leaf means a faster, thicker infusion — and much less room for error on time.
2
Hold to heat, release to cool. The green band on the gauge is the water this tea wants. Delicate leaf scalds; rolled and roasted leaf needs the heat to open at all.
3
Decant by colour. No timer tells you when. Watch the liquor darken in the gaiwan and pour off before it turns from sweet to drying.
4
Four infusions per tea. The leaf opens as it goes, so the same tea wants a different time each round.
DRAG orbit the table SPACE primary action ENTER second action ← → leaf dose M mute R restart the flight