I've been brewing my teas pretty casually this spring--bring the water to a boil, then fill my celadon fair cup with water. When it's cooled down to the proper temperature (sometimes I'll pour it back and forth between a second fair cup and the cup I'll be using) I'll start steeping the tea, topping the cool water fair cup from the kettle's hotter water with each infusion. After I decant the tea into the second fair cup, I'll pour about half of it into the drinking cup, mixing the next infusion with the remainder, and so on. While this method hardly allows for scientific scrutiny of each infusion, that's not what I'm really looking for and the overall session tends to produce a more consistent standard of quality from each cup.
|That's some hairy tea.|
Somewhat on the subject, I just added an Eilong studio gaiwan to the Teaware For Sale page.