Dizzwave wrote: what is Euro style?
I guess "also rans" is a dated phrase. Sorry.
My (standard disclaimers apply)
baseline version of Euro brewing is 2.5 gr leaf to 6 oz water for 2 or 3 minutes. The time and leaf are very variable, of course, but when I don't know what to do, that's where I start. I usually wind up using more leaf for some teas, like Dian Hong, but virtually never use less.
If you start reducing leaf, then you are moving toward "grandfather" aka "glass" brewing
, a technique more suitable for Chinese greens and maybe light oolongs.
And then there's Proinsias'
technique for sort of gong fu-ing greens. This technique is best learned from a mysterious woman of the East, if available. If not, the Scot will have to suffice.