I have been a little obsessed with learning new styles of tea making. I am practicing a style from China called Gongfu, which means right effort.
The brewing vessel is called a gaiwan. It is designed to brew leaves in many small infusions. To start, give the tea a 10 second wash and discard by pouring over your tea creature (and into the tea tray.) Then infuse using progressively longer times and hotter water.
I really enjoy the complexity of oolong (a hybrid of green and black tea) and Pu’reh (fermented.) I’ve been trying different varieties from The Tea Spot and Yunnan Sourcing. Check out this four year old fermented Pu’reh tea in a tangerine peel (below!)