Oct 17th, '08, 09:50
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You are right, Chad. "Grandpa Style" is TeaChat slang. The term originates from a blog article by MarshalN and was popularized in TeaChat by Andy (Warden). Reportedly it is the most common way that tea is consumed in China.
Oct 18th, '08, 15:36
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Maitre_Tea
It is the most common way that tea is consumed in China. and it's very fitting to call it "grandpa" style because it's usually the older folk that brew tea that way. I would goto the park in the morning in China, and every old person would have a thermos with tea brewed "grandpa" style. They usually have green tea brewed that way I thinkSalsero wrote:You are right, Chad. "Grandpa Style" is TeaChat slang. The term originates from a blog article by MarshalN and was popularized in TeaChat by Andy (Warden). Reportedly it is the most common way that tea is consumed in China.
Re: All Day Sipping Tea
Any green or white tea. I never get sick of anything ginger or peppermint flavored.JM wrote:Which tea would you recommend for all day sipping?
Grandpa and I would get along well.
Especially if I am on a long air flight, this is my style. You can do this with some high quality Japanese bagged greens too.
Also, rebrewing same leaves cuts my caffeine, in theory anyway. (Note this is not leaving the leaves steeping, but pouring out brews into another container.) So, at home I let the same leaves sit in the gaiwan and rebrew - I will also fill up a large vessel to take to my desk with 3 or 4 gaiwan steeps if I have already been through the first 2 or 3 brews, or sooner if I am impatient and just need tea and don't want to bother re-tasting each gaiwan brew in a tea I already am familiar with. Or perhaps make enough to fill a mug or large cup at a time. I have some excellent light/med roast Taiwan oolong that does this well - if you have a really good floral and buttery oolong it will hold up.
At home, I have been doing this lately with blacks by re-steeping. I find blacks do better for me brewed in a large teapot and let them really sit in a lot of water (I'm using a glass Bodum one that looks like a big gaiwan shape.) A good keemun that's rich will do it for you. I'm using Harney's Keemun MaoFung Treasure at the moment and so far all is well.
Conversely to what you might expect, a really good tea quality makes this possible and enjoyable. And you get everything out of the leaves, and with each successive brew you learn more about it and understand it better.
Especially if I am on a long air flight, this is my style. You can do this with some high quality Japanese bagged greens too.
Also, rebrewing same leaves cuts my caffeine, in theory anyway. (Note this is not leaving the leaves steeping, but pouring out brews into another container.) So, at home I let the same leaves sit in the gaiwan and rebrew - I will also fill up a large vessel to take to my desk with 3 or 4 gaiwan steeps if I have already been through the first 2 or 3 brews, or sooner if I am impatient and just need tea and don't want to bother re-tasting each gaiwan brew in a tea I already am familiar with. Or perhaps make enough to fill a mug or large cup at a time. I have some excellent light/med roast Taiwan oolong that does this well - if you have a really good floral and buttery oolong it will hold up.
At home, I have been doing this lately with blacks by re-steeping. I find blacks do better for me brewed in a large teapot and let them really sit in a lot of water (I'm using a glass Bodum one that looks like a big gaiwan shape.) A good keemun that's rich will do it for you. I'm using Harney's Keemun MaoFung Treasure at the moment and so far all is well.
Conversely to what you might expect, a really good tea quality makes this possible and enjoyable. And you get everything out of the leaves, and with each successive brew you learn more about it and understand it better.