Besides the Gong Fu Cha, another traditional chinese method of preparing tea uses a zhong (also called gaiwan).
1. The zhong is filled with tea to 1/4 or 1/3 depending on leaf volume.
2. The tea leaves are rinsed with hot water which is immediately discarded. This allows them to begin unfurling.
3. Fresh hot water is added and let to steep for 15 to 20 seconds.
4. Subsequent infusions follow, up to 10 or even 15 in the case of exceptional Oolong teas.
The lid serves to stir the leaves in the bowl and then block them while drinking or when pouring the liquid into another cup.
The ideal zhong should be of white porcelain in order to bring out the colour of the infusion.
Content 0,1L (Ø 8,5 cm x 8 cm)