the_economist wrote:Let me posit here that in this case, 'eating McDonalds' requires quite a bit of skill, on the same order of magnitude, as 'eating at a specialty restaurant'. The difference is that the specialty restaurant is much more expensive, and yields a different experience.
That is, brewing 'low grade' high roast teas requires true gongfu to brew well. It can certainly be much cheaper than fancy yancha, I can think of a few high roast tie guan yins that are ~10cts a gram but highly regarded for gongfu brewing.
But to me it would be an act of great arrogance to laugh at the art of brewing high roast teas with high ratios. Maybe you don't like it, maybe you think it is not worth pursuing such skill, and that's perfectly alright. But that doesn't mean its bad brewing.
It's impossible to resolve all these subjective statements made by you, me, or anyone else. Being subjective, their very nature is interpretive and should be taken that way. When I say 'bad brewing', I am speaking from my point of view of how I like to drink tea, what tastes good to me. If bitter, acrid tea tastes good to you, so be it. I often laugh when i read some of the posts in the Puerh threads talking about certain teas. To me, some of it is awful yet to others, almost heavenly. There is no way I can get into another person's head to discover what they are really talking about so please don't try to get into mine.