Different brewing temperatures affect the cha qi of all of our living teas, and although it's not necessary to get out a thermometer, it is helpful to know the difference between Cold, Warm and Hot brewing.
What is important is not the temperature but the knowledge that higher or lower temperature develops a different cha qi.
Brewing of Cloud Pass
Cloud Pass can be brewed Cold, Warm or Hot for a different taste and most importantly a different cha qi. One of the easiest ways of getting to grips with these brewing techniques is to use a Quicker Tasting set which acts as a tea pot, tea cup and gaiwan in one.
Cold brewing involves steeping about a tablespoon of Cloud Pass in 1-2 litres of cold or room temperature water for at least 4 hours - preferably overnight. The tea can then be strained off and the leaves reused up to 3 or 4 times.
The cha qi is extremely soft, refreshing and moistening which reflects this very Yin approach to brewing the tea. It reminds me of the thirst quenching feeling of water drawn straight from a spring, coating and soothing dryness in the mouth and throat.
Warm brewing involves steeping the tea in water which is 75-85 degrees C. The easiest way to achieve this temperature is to pour hot water into your pot and then into your cup, allowing the water to cool for a minute. Then add your tea leaves and when the temperature is right return the water to the pot.
I prefer to start with a short infusion of about 30 seconds and build up the time for subsequent infusions.
Steeped in this way, the cha qi retains a refreshing, moistening quality which seems to gather moisture to the Upper Jiao. Almost like mist condensing on a cool morning. You can often feel saliva gathering in the mouth and a sense of warmth gathering in the Upper Jiao, neck, throat and upper limbs.
Finally, hot brewing with water at about 95 degrees for infusions of about 30 seconds brings an entirely different type of cha qi.
Unlike the cool and warm brewing methods which gathered moistening fluids, the hotter water has a cha qi that seems to do the opposite - drying moisture and dispersing fluids away from the Upper Jiao.
How Cloud Pass got it's name
We see this relationship with heat and moisture if we think about the way mists gather in the mountains. In the cool temperatures of the morning a high mountain pass is cloaked in the gathered clouds and mist - heavy, moistening, cooling and condensed. But then as the sun rises and the day heats up these mists start to get burned off and disperse.
This unusual change is what gives rise to Cloud Pass’s name and serves as a helpful reminder of how it might be useful to us or our patients.
Using Cloud Pass in Clinic
The cha qi of Cloud Pass seems to have clear benefits to support a treatment where a patient needs more or less fluid in the Upper Jiao. If it’s important to gather soothing moisture to this area then a Cold or Warm brew can lead to this type of cha qi. If it’s important to dry and disperse moisture or fluids through the Upper Jiao, then a Hot brewing method would be more suitable.
I highly recommend that you experiment with these methods and tangible cha qi effects so you can see how they affect you and how they might reliably help support your treatments and patients.
The best way to experiment is to join our Practitioner Scheme.