Gong fu questions

[ABx]

Perhaps I should also note that I use "gongfu" a little more loosely than some others seem to, as I actually consider brewing in a gaiwan to be gongfu (as long as the infusion is decanted and it's not "western style" brewing in a massive gaiwan).

Perhaps it's not correct usage, but I've always thought of gongfu as any brewing that uses more leaf in less than ~5oz of water, short steeps, and controlling all parameters, as it pretty much all requires the same kind of skill. At least with Chinese teas.

[ABx]

I'll just note that Chinese green and red (aka black) teas definitely are gongfu'ed. Gongfu brewing is the traditional Chinese method of brewing

Well it's a traditional method of brewing, one that's most popular in parts of South China. However, it's certainly not the only method, and percentage-wise, probably not the most popular way to prepare tea by a long shot.

And can I just state my general objection to the use of the term as a verb?

Thanks for the correction, I actually do appreciate it

And yes, it is a bad habit to fall into internet forum shorthand such as using "gongfu" as a verb. That's something I generally try to avoid, so will try to stop

[britt]

Perhaps I should also note that I use "gongfu" a little more loosely than some others seem to, as I actually consider brewing in a gaiwan to be gongfu.

I usually use an Yixing, but I sometimes brew large amounts of leaf in a small gaiwan. Whether correct or not, I also call this gong fu brewing.

[taitea]

More questions:

a) Does having a higher ratio of leaf to water than usual actually change the taste of infusions, or does it just prolong the number of infusions

b) when using a gaiwan, after pouring the brewed tea into cups/faircup, do you leave the lid on the gaiwan?

[scruffmcgruff]

More questions:

a) Does having a higher ratio of leaf to water than usual actually change the taste of infusions, or does it just prolong the number of infusions

b) when using a gaiwan, after pouring the brewed tea into cups/faircup, do you leave the lid on the gaiwan?

a) Yes, though how they are different is hard to explain and varies between teas. One easy example is high-roast teas– with lots of leaf, the roast can be *very* intense, particularly in early infusions.

b) Yes, but mostly out of convenience. I have often wondered whether it's a good idea to keep the leaves hot (in case they "cook" or anything like that) if you are going to wait a while between infusions.