I have a scale and thermometer, but I think I was too lazy to really use them very often. I used the scale when taking people's recommendations when I was starting out, as well as measuring out samples and the like, but I measure mostly by volume now. For telling when the tea is done I just look at how hydrated the leaf is, how dark the infusion is, or just flat out guess
I suppose I could say that I just throw water on leaf and call it good (that's what it seems like), but there's a fair amount of intuition involved that's just based on experience. Sometimes I could swear that I do things the exact same way from the start, but get better results each time. The truth is probably that you end up making small adjustments that culminate, and the more that happens the less useful things like scales and timers become.
Last edited by ABx
on Sep 26th, '09, 23:14, edited 1 time in total.