TIM wrote:there are many ways and one Clear way
I like that.
TIM wrote:Tead Off wrote:TIM wrote:Tead Off wrote:Oni wrote:There are some teas that can be made using less leaf and long infusion time, those are the teas that do not get bitter, and there are some teas that can be made only using gong fu method, like puerh or Dancong.
If your definition of gongfu brewing is to pack the pot and use hot water, I'm not ready to do this with my $800 bing of Shou Puerh or 50g/$150 Dancong tea.
Sorry to said this Tead, but you are really wasting your $800 bing or $3/g DC then.... I know we kind of know each other for a wait here on the chat... but its not to late to see the light
I'm cheap, Tim
Believe me, I'm not wasting my good tea. Do you really think I've never tried packing the pot in over 20 years of drinking good teas? C'mon now. If you think that this technique is used by every knowledgeable tea drinker you might be mistaken. I don't think this is a case of the 'only' way to do it. I also think we all don't taste the same. Body chemistry, sensitivity, and, many other variables.
You are not cheap, Tead... no way just conservative
What is absolute or 'The' only way.... And 'knowledgeable' tea drinker anyway? Nothing is impossible... there are many ways and one Clear way
tea-awed wrote:Having said that,I have found that some very good tea comes out better western style.
gingkoseto wrote:Since Tead Off and Tim's discussion is not about a contrast between big pot brewing and gongfu brewing, I don't think there must be a "good" amount of leaves in the brewing vessel. I don't think there is a clear "threshold", above which it's gongfu or better, below which there is non-gongfu or less good. Even when we look toward the tea farmers who make the tea, not all tea farmers are from the same gang, some of them don't have as tough stomach as the rest of them, and they didn't reach any universal agreement on how much tea/water ratio to use
Besides, people's tea drinking habits are more or less related to their lifestyle. I see myself as a student of tea, but to be honest, my purpose of drinking tea is not to challenge my mind or skills. I would rather use tea to pamper myself Sometimes I am pushed around by fate, and I hope I can respond well. But I don't want to give myself any additional push, not for tea and not for anything else. It's not my lifestyle. And for this, I blame bad influence from some tea friends and all those tea loving poets who were not diligent students
tingjunkie wrote:Ok Tead, your turn... Why is using less leaf good, aside from saving money? How does it make your tea sessions better?
Tead Off wrote:tingjunkie wrote:Ok Tead, your turn... Why is using less leaf good, aside from saving money? How does it make your tea sessions better?
Ting, i have nothing against using more leaf if one wants to. I merely questioned why it was considered better by some. I never got a convincing reply from anyone why I should begin doing it that way. I am not saying one way is better than the other. I am saying, from my own experience, that I have not noticed any difference, any obvious difference, save for getting more brews out of one sitting by packing the pot. The tea did not magically change. For myself, I usually don't want to sit through more than 7 infusions of any tea unless I'm with friends and we're rambling on about things. Also, as Gingko points out, one may not want the jolt that often comes from this style. I think a lot of this is what one is taught and the gang one belongs to. I am also not on any kind of 'path of tea' trying to understand anything deeper. Some teas require more leaf, I think, but, in general, the flavors and aromas that I get from the way I prepare tea, is not really different from the 'packing the pot' style. And, I do save some money. Hope this answers your question clearly.
TIM wrote:Sorry to said this Tead, but you are really wasting your $800 bing or $3/g DC then.... I know we kind of know each other for a wait here on the chat... but its not to late to see the light