Sep 5th, '14, 17:25
Posts: 43
Joined: Jan 14th, '14, 22:27
by paxl13 » Sep 5th, '14, 17:25
Hi everyone,
I am mostly a shu pu'er drinker and I wanted to see what methods are out there.. so here is the question I have. What is the usual water to tea ratio for shu puer in gong fu?
I've been doing for quite a long time 3.5g/150ml with one flash rince and
30s (1st), 20s (2nd), 30s(3rd), and then longer.
I've read on the web to go as high as 10g/100ml. Out of curiosity, what is everyone doing ?
Cheers,
paxl13
Sep 5th, '14, 18:19
Posts: 321
Joined: Feb 19th, '13, 00:40
by yalokinh » Sep 5th, '14, 18:19
hmm let's see, I do about 3-4g in my little 75ml pot, so that is about 1g/20-25ml. I also do 1st inf: 30sec, 2nd: 5secs, 3rd: 12secs, and then I just increase time until the tea has run its course.
I do it a little differently, but it is what works for me.
Cheers!
Sep 5th, '14, 20:09
Posts: 452
Joined: Feb 3rd, '14, 12:24
by bonescwa » Sep 5th, '14, 20:09
So people actually bother to gongfu cooked puerh? I never thought it would be worth it but I guess I'll try it. I usually just make big cups of it when I don't want to pay attention to what I'm drinking but have something that tastes good while I'm doing something else
Sep 5th, '14, 21:22
Posts: 43
Joined: Jan 14th, '14, 22:27
by paxl13 » Sep 5th, '14, 21:22
I'll honestly say that I've always gongfu my ripe puerh. Never really found a good ratio water tea time for Western brewing! Any suggestion on that?
Sep 5th, '14, 22:44
Posts: 5896
Joined: Jan 10th, '10, 16:04
Location: Los Angeles, CA
by debunix » Sep 5th, '14, 22:44
I use a big pinch of shu pu (8-10 little lao cha tou nuggets, or example) for my 1 quart thermos when I am just adding water, and the same amount for a 90mL pot or shiboridashi which I'll refill 3-6 times. It depends as much on how thirsty I am as on the quality of the tea.
