Can you recommend a scale for use with tea?

[betta]

olden but golden :

Man... I haven't even had a chance to hold such a scale. Artistic!

[Geekgirl]

got my cheapo gram scale this week. It's not bad! except these pesky ninjas showed up at the same time...

[geeber1]

except these pesky ninjas showed up at the same time...

I'll bet they came for the Poppets ...

[joelbct]

Can you recommend a scale for use with tea?

No, but I can recommend tea for use with a scale! Badum......

[britt]

I've found that this one works the best. It's cheap, portable, battery-free, and reliable. I rated it 10 out of 10.



PLUS

[Geekgirl]

Actually, since I got the scale, I have been really surprised to discover how wide of the mark some of my "guesstimates" were.

[hop_goblin]

Actually, since I got the scale, I have been really surprised to discover how wide of the mark some of my "guesstimates" were.

I know what you mean. Some folks don't like them, but I feel they keep me from making tons of mistakes.

[Chip]

I had a similar experience, I was stunned how far off I was. My tea enjoyment is so much better and so much more consistantly better.

It would be interesting to find out if the users of scales tend to be more sensing vs intuitive. I tend to be extremely sensing and am definitely not intuitive.

Yet, I completely understand how others have almost an aversion to things like scales. I wonder if they are more intuitive.

I sense I think too much.

[scruffmcgruff]

I like scales for certain teas. I have a very hard time brewing sencha and gyokuro without a scale, but others like wuyi yancha, rolled oolongs, and puerh seem to work fine without. Part of it may be that I can quickly adjust with gong fu style brewing, whereas Japanese greens have already given up a lot of their mojo after the first infusion.

Also, to respond to the OP's post, I have a MyWeigh 300z and an Upton scale, and like them both. The Upton scale is a bit more precise (.05, as opposed to .1, IIRC), if that's an issue for you.

[britt]

Actually, since I got the scale, I have been really surprised to discover how wide of the mark some of my "guesstimates" were.

Does "wide of the mark" mean that the weight varied from what someone who may or not be an expert told you it should be, or did using the scale actually improve the taste of the tea? If the latter, I can see your point in using the scale.

Like everything, it's an individual choice. I never used a scale so I can't say it's better or worse than the eye and a bamboo or cherry wood teascoop.

I do wonder, though, whether using all these gadgets will improve the experience initially, but limit any further improvement. In other words, holding to a rigid procedure may result in consistent and good tasting tea, but this same rigid procedure may make it difficult to realize any further improvement.

I make mistakes using my method of no method, but sometimes these mistakes result in improvements I would have missed had I been locked into a specific procedure.

I also drink many different teas, so I want the flexibilty to adjust to each with as little hassle as possible and without feeling that I've violated a required procedure or need to recalculate weights, etc. Going by feeling has worked well for me so far, but I think the majority of forum members prefer more precise methods of measuring.

[Geekgirl]

It would be interesting to find out if the users of scales tend to be more sensing vs intuitive. I tend to be extremely sensing and am definitely not intuitive.

Yet, I completely understand how others have almost an aversion to things like scales. I wonder if they are more intuitive.

If you're talking about M-B, I score highly Intuitive. (ENTP/ENFP - almost undifferentiated F/T). I suspect I would tend to not use scales in general, but over the last few days, weighing different types of teas, I have been very surprised at how far off I was on a few of them.

Does "wide of the mark" mean that the weight varied from what someone who may or not be an expert told you it should be, or did using the scale actually improve the taste of the tea? If the latter, I can see your point in using the scale.

I mean that, having a general idea by scoopful how much tea I should be using for pot size, I was surprised to discover that I was significantly off with wuyi and with some of the smaller greens. I was dead on with rolled teas - oolong, jasmine pearl, and close with Long Jing.

I had some pi lo chun that was so much better because of using the scales. Previously, I was only able to brew it consistently in my tiniest gaiwan. I tried a Shi Ru Xiang, that was a sample from ABx. Initially, I guessed at the quantity, then put it on my scales. I was surprised to find my estimate off by a full 2g. Added more tea, and it was fabulous.

Wuyi has been a similar experience, with one tea in particular I had complained about needed quite a long brew time for gongfu method, and it gave out consistently around steep 4-5. After weighing, I added a full 1g of additional leaves, and it behaves like a completely different tea.

While I do understand the idea between an organic experience of trial and error when it comes to brewing, there is something to be said for precision when learning.

As an example, I rarely measure spices by the teaspoon when cooking. Many liquids I don't bother measuring either (except for baking.) But this is because I have spent years cooking by measure, and I know exactly what that quantity of spice looks like, how it pours, etc, to hit it dead on. Similarly, bartenders train using shot pours, but an experienced bartender has poured so many shots that he/she can pour a shot right to the line, without any kind of measuring.

It takes time and practice though, and using an accurate measure is a good place to start. For me, that is exactly what it is, a start. I suspect after a half dozen sessions using the scale to measure my pi lo chun, I will know exactly how much I'm scooping out, and will no longer need it.

[chamekke]

I would suspect that once you've gained some experience with the scale, and get a better sense of how much 5 grams (say) looks like when you're working with a fluffy tea vs. a rolled tea, you probably no longer need to rely on it much/at all. The benefit of starting with one, however, is that you are less likely to waste tea by steeping incorrectly and thereby making costly mistakes.

OTOH, there is a lot to be said for the "I'll keep trying until I hit the right amount" approach. It's more purely experiential, involves less toxic landfill in the long run (scale + batteries), and has the merit of being 100% customized to your own tastes.

Interesting debate!

P.S. This wasn't a response to Geekgirl's latest posting (which crossed mine in the ether), more a reply to Britt's. Just in case it looks like a "riposte" because of its order in the thread!

[Space Samurai]

IIRC, Tenuki was rather anit-scale use as well, and made the same arguments as Britt.

What's interesting is that they both assume that using a scale equals rigidness. I can only speak for myself and my scale use, but nothing could be farther than the truth. A scale is only a precise way of measuring out however much tea I choose to use. Yesterday when gongfu-ing my TGY, I chose to use 4 grams; tonight I chose to use 5. The scale is just a tool, and far more efficient and precise than my eyeballs.

[Chip]

Ditto, and +1.

I am far from too rigid and simply view it as a tool for the eyeball challenged such as me. There is also something to be said for adjusting on the levels only possible with a scale. I enjoy the practice and use of the scale, that is what is most important.

There is a certain degree of rigidity with whatever tools we use. Using the same scoop or spoon because you know what the amount of tea looks like on that tool.

Perhaps knowing the exact level of water needed in a particular kyusu.

An electric kettle, a Zojirushi. Not exactly an iron cauldron over an open flame. Our tools are changing. Sometimes for the better.

2.5 years ago, I was not a member of this forum, a modern tool that did not exist more than 3 years ago, using the internet to help further my enjoyment of tea.

I cannot imagine enjoying my tea any more than I am now.

[joelbct]

In other words, holding to a rigid procedure may result in consistent and good tasting tea, but this same rigid procedure may make it difficult to realize any further improvement.

I'm not saying "scales are bad," but this is more or less why I don't use a scale. I like a slight variation, brew to brew...

I probably use higher tea/water ratio with some than others, and this has been developed from years of practice. I suppose like Chammekke suggested, a scale might have helped when I first started out, but at this point I don't think it would make much sense.

I do, however, use a timer with all tea (except Matcha of course), and thermometer with Sencha, Gyokuro, Chinese Green, etc- And like Chip said, I do use the same several pots, so the amt of water is relatively rigid...

Now, what Tea to make this morning...