kasey wrote:Can someone please explain to me why mao cha should be brewed at 6-7 grams instead of the standard 2.25 grams per 6oz cup?
kasey wrote:I have a problem with the so-called gong-fu method which seems totally haphazard. I like consistency. This is what attracts me to mao cha as opposed to tuo cha. Loose leaf brewed at a consistent time and temperature. Is this not possible with this leaf as with most all others? Does anyone really know?
kasey wrote:I have some mini sheng tuochas from Upton Tea Co. that are my first venture at this. I brewed one in a guiwan at 185 degrees for starters after rinsing for 10 seconds and followed the gong-fu recommendations for length of brewing time. Sometimes mild, sometimes bitter, but never satisfying. I am admittedly lacking in the requisite expertise, but my feeling is that gong-fu is a style that must adapt itself to a compressed chunk of tea that simply resists being brewed. Last night I carefully crushed up another of these tuochas in a plastic bag with a hammer and brewed it at 170 degrees for 90 seconds. Voila! A bit of powder, but all the flavor you could want, consistent through four infusions. When I originally asked about brewing maocha it was because it appears to be loose leaf, which would probably age faster than a cake besides being easier to establish an optimum and repeatable brewing time and temperature. I have since bought a few cakes and a couple of 2011 sheng bricks which I'm thinking of breaking up before storing.