Dancong Gaiwan Brewing Step by Step: Water, Leaf Ratio & Timing

Prepare

• Gaiwan 100–150ml
• Fairness cup (cha hai)
• Scale, temperature kettle
• Dancong leaf 5–8g

Step 1: Warm

Rinse the gaiwan and cups with hot water, discard. Warming stabilizes temperature and wakes the aroma.

Step 2: Add Leaf

100ml gaiwan: 5–6g; 150ml: 7–8g. High-mountain leaf can be a bit more; beginners start light.

Step 3: Rinse

Pour 95℃ water, discard within 3s. Not for drinking — wakes the leaf and rinses dust.

Step 4: Brew & Pour

• Steeps 2–3: 5–10s
• Steeps 4–6: 10–20s
• After 7th: lengthen gradually to ~40s

Fill fully, pour fast to avoid bitterness.

Tips

• Too-hot water turns astringent; use 90–95℃ for high-mountain clarity
• Lengthen later steeps for aroma; resteeps 8–10 times
• Don't let leaf sit in broth