AdamMY wrote:Most importantly is the tea you are using, some tea lends itself to grandpa style wonderfully, while others are just lack luster. But just like any style of brewing you need to be able to adjust based on the tea itself.
For greener teas, I often just cover them in hot water then wait a bit for things to cool ( both the kettle and the water in the bowl) before I top it off with water. For darker teas, I do something similar but usually fill about half way, instead of just to cover. This I found helps keeps the leave settled at the bottom, and while developing a good sound root, does not overly stew the leaves to no end ( hence why greener teas get less water so the water that hits them cools a lot quicker).
That is the biggest trick I have found.
Many thanks for the help, Adam!
Your comments re over-stewing the leaves are especially helpful. That is something I really need to work on not