Yesterday, although it proved to be a tough question, the top Taiwan tea origins chosen were Alishan, Dong Ding, and Wenshan. You can still vote and discuss this topic.
Good TeaDay one and all. Shall we brew and share what is in our cups today, all day?
Today's TeaPoll, ok, a little easier than the last few days. Well, maybe? This is revisited from one of the earliest TeaDays, but I have an ulterior motive. Plus we have some newbies...PLUS, many methods have changed I suspect.
So, this is a question of brewing practice and gender. Please share whether you gong fu, semi gong fu, or simply do not gong fu. There is no right or wrong answer to this question. But it will be interesting to see if there is a gender bias. Please share with everyone whether you gongfu or not...and anything you would like to add regarding your brewing practices.
Gongfu for the purpose of this topic is a high leaf to water ratio, use of less water, and very short steeps.
Semi gongfu is a lighter approach than gongfu, but still significantly more leaf than the traditional/English 2.3 grams per 6 ounces water. Steep times are usually longer than gongfu and shorter than traditional. It is a compromise method borrowing positive aspects of gongfu and tradtional.
I am looking forward to sharing teaDay as always with everyone. Bottoms up!
Last edited by Chip
on Sep 3rd, '08, 01:19, edited 2 times in total.