debunix wrote:theredbaron wrote:Each tea is different, and needs its own adjustments, which cannot be measured, but have to be done according to taste.
Yes, always to taste. But to make things more reproducible for sharing with other people, I like to give some starting parameter, and weight is the simplest, easiest way to let people know my starting conditions for a brewing session. Unless I'm doing a comparative tasting, I always adjust to taste, infusion by infusion, going longer or shorter or even diluting a completed infusion to get tea I like. But your 'scales get in the way' is my 'scales help me to calibrate my eyeballs'.
MarshalN wrote:I never use a scale unless there's a good reason to - sending things to others, mainly. I find scales to be very distracting.
debunix wrote:The eyeballing of filling a teapot is more variable than if I measure grams of tea and mL of water. I do resort to that sometimes when I forget the scale and try to estimate later from the wet leaves in the pot, but it's a heck of a lot more variable than a simple measurement of grams of tea, and grams (mL) of water capacity in the pot.
I've been a using scales a lot longer than I've been drinking tea, and to me there is nothing unnatural or disruptive about them--it doesn't inhibit my enjoyment in the least.
Chip wrote:All this comes under the heading of IMHO.
It is quite humorous how this topic is often one of the forum's most bipolar. Back in 2005/6 it was whether to sweeten or not.
Something I adopted and often modify from a wiser member than me named Phyl ... "brew how you like, like how you brew!"
Doing what works for the individual often takes into account one's personality, etc. and how one enjoys their personal tea experience is really quite ... personal. What is important or distracting to one person may not be so for another.
It is simply important to not judge anothers techniques ... as long as he/she is enjoying their tea ... their journey. Someone who uses a scale is not dysfunctional or inferior, just different from one who does not.
I find I can brew quite well with or without a scale, thermometer, timer ... but to be honest, they can often create a better cup of tea for me ... especially if I do not want to be uber focused on such things as how much leaf, what is the water temp, how long have I brewed. It is actually less stressful at times.
Plus I have always felt there is a bit of a scientist inside me trying to get out.
MarshalN wrote:Chip, I think we are fully within our rights to disagree. I don't think anyone said "dysfunctional" or "inferior", so let's not blow this up when it hasn't, eh? If you are inferring from posts that that's the intent, then, applying your own logic in the Verdant thread - ask, rather than presume, please.
Chip wrote:I did not state that this was occurring in this topic, so it seems you are taking one line of my post, taking it out of context, and presuming as well. I would stand behind my last post, and I feel it clearly states my thoughts, feelings over years of experience on this subject.
Chip wrote:It is simply important to not judge anothers techniques ... as long as he/she is enjoying their tea ... their journey. Someone who uses a scale is not dysfunctional or inferior, just different from one who does not.
Chip wrote:I might add, that although many Japanese tea drinkers do not use scales, Japanese tea which obviously is my "specialTea" seems to lend itself more so than other teas to the use of scales (and other digital accouterments)
This could be borne in its manufacturing methods which is so "precise" that it is mind boggling. Temperatures are exact, steaming length is often down to the exact second, machinery used is built for precision.
Then there is the final product. Chinese greens are often incredibly handcrafted whole leaves, buds, etc. where as by design Japanese greens are most often broken leaves. Both beautiful in their own ways.
Often I have thought, Chinese tea is to art as Japanese tea is to precision.
So, IMHO, Japanese tea lends itself to the use of accouterments made for precision. It seems natural that the enjoyment of Chinese tea and Japanese tea could and would be quite different.
theredbaron wrote:I think "inferior" and "dysfunctional" are too strong words, and also convey the wrong connotations. Could experience be the right word?
I have no problem that my tea teacher will always be far more knowledgeable in all things tea than i will ever hope to achieve. That is why he is a tea teacher, and i just love tea. I am glad when my teacher gives me advice out of his vast experience on how i can improve in my endeavors in tea.
Judging from MarshalN's posts - i will never know a fraction of what he knows about Yixing pots, or Pu Erh tea, in particular. But that's not a problem either, because i can benefit from his knowledge.
I have been dabbling (more amateurish in love than reaching proper expert status) in Chinese and Japanese teas for more than 20 years, the past 15 with a now quite respected teacher (unfortunately i see him far to rarely nowadays), so i had the chance to accumulate a bit of experience as well.
The tea world i am used to, here in Asia, is not really competitive, in that sense, it more harmonious. Kind of a get away from an otherwise extraordinarily competitive world (yes, i am aware that many aspects of the tea business here are quite harsh, but i chose to ignore this ).
In this way, i would like to convey some friendly advice, some of what was given to me, to others who may not have the opportunity to meet a good tea teacher.