Brew it like the mountain meant it.
A private tea does not need elaborate ceremony. It needs honest water, a thin-walled vessel, and a few patient minutes. Here is how we pour at the atelier — adapt as you like.
Wuyi Shuixian — Old Bush
Wild Black — Mountain Wind
Six quiet rules.
Warm the vessel
A cold gaiwan steals the fragrance from the first pour. Always rinse it with the same hot water you'll brew with.
Smell the leaf dry
Cup the warm porcelain over the leaf and inhale slowly. This is the first cup — taken with the nose.
Pour fully
Empty the vessel each time. Leftover water keeps brewing and the second steep turns sour.
Listen to the lid
The aroma on the underside of the gaiwan lid changes through the session. It tells you when the leaf is opening — or tired.
Slow your last sip
The huigan — the sweet return at the back of the throat — arrives after the cup is gone. Wait for it.
Keep the leaves wet
If you pause the session, leave the leaves wet under the closed lid. They forgive a short rest, not a dry one.
