Monday TeaDay 5/4/09 Amount of leaf/importance?

[Chip]

For Japanese greens I have to consider the amount of leaf much more important than the vast majority of teas. So, I lean towards extremely important.

I want the very best cup of Japanese green tea whenever I make it, so getting the right amount of leaf is paramount. I have found that sometimes as little as .25 gram either way can make a big difference in the results.

There are exceptions, some asamushi can be flexible as well as bancha type teas.

Began the TeaDay with Den's Zuiko, an asamushi that I took a few seconds to weigh before brewing. There were many passerbys at the TeaTable this AM including SweeTea, TEAh, Pyrit, Wulong, and the Lil Bit.

Have a great TeaDay everyone.

[Pentox]

It's important, but not overly so. I try to prevent myself from being too detail oriented when casually making tea and to enjoy the tea moreso than pay attention to a specific detail.

[jazz88]

I said important. I don't like weak tea either.
It a rainy day so I was looking for something comforting. Rose Congou from Strand Tea Company really hits the spot.

[Cinnamon Kitty]

The amount of leaf may or may not be important depending on the type of the tea. I still haven't found the need for a scale, so all of the measurements are done by my "one perfect cup of tea" measuring scoop. Sometimes it is a level scoop, sometimes it is a heaping scoop, and sometimes it is a partial scoop. I can get a general idea of what amount of leaf works best based on experimentation, but it is never exact enough to consider the perfect amount of leaf to the hundredth of a gram. Obviously, since tea requires the actual tea leaves to be tea, the amount is important in that matter since it requires enough to taste good. The amount it takes to taste good is all relative though.

Currently in my cup is sencha with matcha, a gift from one of my father's Japanese connections at his work. He had mentioned to her that I enjoyed tea, so during her last visit to the states, she brought me some tea directly from Japan. I finally figured out that it definitely requires a lower temperature of water to taste good. Anything too high makes it very bitter.

[kymidwife]

I said "important".

By all accounts, I'm a pretty darn good cook. My mother is a fantastic cook, and has had a big influence on my style. My cooking style is very similar to my tea-brewing style. I eyeball-measure, constantly experiment on quantities and parameters, and trust my eyes and nose to determine how long to cook (or brew, in the case of tea).

When a certain tea proves too temperamental for this style, I occasionally break out the scale and timer... but really not that often.

Balasun China Classic FTGFOP1 from Tea Emporium in my cup... reviewed under the 2009 Darjeelings topic. Not bad at all for the price.

Sarah

[teashionista]

I think amount of leaf is important, especially with higher grade teas, and especially with Japanese greens. I even bought a scale with accuracy of +/- .1g for them

Drinking coffee this morning, but eyeballing that jar with Keemun on my desk.

[olivierco]

Kanro gyokuro right now.

[Smari]

I consider the amount of leaf to be extremely important for my favorite type of tea at least (which is Japanese greens). Bad measuring of leaf can make some really crappy cups of tea if you are unlucky ...

I agree with this! +1

Drinking blackberry black tea right now; a little different from the usuals

[Janine]

For me the amount of leaf is paramount. That's not to say that it has to be HUGE. It's just that the amount of leaf is absolutely crucial to the tea and to the way I'm brewing. That could mean I'm trying an experiment with loads of very hot water and less leaf than I'd normally brew - the leaf amount is still paramount to the tea, its brewing, and my understanding of it.

Today I'm drinking what I was told is a "darjeeling oolong" (I think). In other words, the darjeeling tea is processed like an oolong and semi-fermented. In this case it is "Singbulli oolong" which I am really enjoying - and the leaves are beautiful. I put more leaf than usual in my brew although I'm using a rather large glass pot I'd normally use for black teas - and I'm glad I did.

[Pentox]

This morning: Went with some high mountain oolong from Aroma tea shop.

[Jack_teachat]

Crucial I am a scale freak!

Yutaka Midori Shincha today, I have concluded that brewing the first steep at 68*c allows the tea to release better flavours than at just a few degrees higher. I've been quite blown away by this one!

[daughteroftheKing]

The amount of leaf is very important. However, I don't weigh the leaf, just do it by feel/look.

Today's first cup was Pomegranite-flavored black. At work I'm drinking Ali Shan in my new glass gaiwan (seems more like a pot to me), so I'm using plenty of leaf and short steeps.

[iannon]

I do mine by look and feel as well..but i have been considering getting a small gram scale just to see how close i have been and how off i have been or if it will make much difference..anyone recommend what you use?

[entropyembrace]

I said "important".

By all accounts, I'm a pretty darn good cook. My mother is a fantastic cook, and has had a big influence on my style. My cooking style is very similar to my tea-brewing style. I eyeball-measure, constantly experiment on quantities and parameters, and trust my eyes and nose to determine how long to cook (or brew, in the case of tea).

When a certain tea proves too temperamental for this style, I occasionally break out the scale and timer... but really not that often.

Balasun China Classic FTGFOP1 from Tea Emporium in my cup... reviewed under the 2009 Darjeelings topic. Not bad at all for the price.

Sarah

I'm the same way with cooking and tea too Sarah!

[shogun89]

It is pretty high up there, especially once you get into oolongs and puerh.