debunix wrote:For me, more is not always better with green tea. I am more likely to keep things where I like them--delicate rather than powerful--when I limit tea to water ratios. I can push oolongs and puerhs far more than green teas.
Arg ... more power matey!
As I always say, it is most important to brew how you like and like how you brew!!! Very few things with good tea are inflexible.
I can definitely more appreciate a delicately brewed Chinese green versus Japanese green which I tend to prefer more full throttle ... relatively speaking as I suspect many Japanese like 'em realllly intensely brewed.
rw16g11 wrote: Chip wrote:
Evan Draper wrote:I will use 3-5 g, 3 times, but it's easier to make mistakes that way.
I am guessing you are asking about Chinese greens?
A big factor in this is what tea is it and is it a good one! A very good selection can generally be brewed with a higher ratio or leaf to water versus a lower quality one will not give good results when brewed at higher concentrations ... usually. YMMV.
I've bought sone good quality Japanese sencha and Chinese Dragon well
OK, see my reply to debunix above.
bambooforest wrote:While I agree some Chinese greens can be brewed at a much higher ratio to great effect, I don't think they usually pull it off like Japanese tea (even the higher grades). That has been my experience, at least. But, as always, find the parameters that make the best cup for your palette.
Certainly no argument from me. Most good Chinese greens I brew at a much lower ratio than Japanese greens ... but there are some exceptions.