yanom wrote:I've found I'm happiest with around 5g in my 110ml yixing. This is for sheng pu'er that's 15 years old or more. I can easily get 10+ steeps like this, and that's even if I do a long first-steep which I throw away.
For younger sheng -- well, I don't really enjoy drinking that stuff so I can't comment.
For shu I use about 5g or 6g into a 150ml yixing and steep for longer than I would do for sheng.
Aged sheng is my favourite tea and the 110ml yixing is working really well for me at the moment. But I'm starting to wonder if I shouldn't get a larger one (150ml?) too.
When I'm drinking stuff I want to pay a bit of attention to, the 110ml size is perfect. ]But if I'm drinking something which is nice but not super special, and am concentrating on doing something else, it's a bit of a pain to keep re-steeping all the time. At the moment I brew up in the 110ml teapot, pour into a faircup, brew again straight away, put that into the faircup, and I've got 200ml of tea to drink before I have to boil the kettle once again. But maybe it'd be easier to have a larger yixing instead!
Just a question, are when you brew it that way, are you concerned about the individual flavours coming from each infusion?
I typically brew per the 1 gram per 20ml- but it depends on the tea. I try all kinds of tea amounts before finding a 'balance' for the tea. weak, sorry pu-erh is the exception - I usually just fill the gaiwan to the brim and brew for a couple of infusions - and yes, I do drink all of my teas, even my sorry ones, minus the pool water tasting ones. What good would it do to give it to someone and make them suffer too?