Hello there.
So I found a couple topics scratching the surface of this topic, but none that really addressed it head on.
I understand the basics for how rolling, oxidation, etc. affects how much tea to use in a gaiwan. But, I would just like to hear from some others about what their preferences for ratios are and their justification/reasoning.
I mean, I know for things like Yin Zhen Bai Hao, I fill the thing like halfway with the leaves, because they a) do not expand so much, and b) don't need as much room to do so.
But, when it comes to various types of wulongs and pu-erhs, I really don't know.
Since we are all dealing in different volume gaiwans, I would prefer to know what percentage of the gaiwan is filled with leaves rather than the gram amount (that is unless you can also let me know how many mL your gaiwan holds!).
Re: Tea rolling/style vs. water to tea ratio in gaiwan
Perhaps I'm speaking out of ignorance, but wouldn't it just depend on the accepted leaves / water ratio for that type of tea? I mean, you'd use the same ratio in a given gaiwan as a small pot, correct? Or am I just completely wrong?
Re: Tea rolling/style vs. water to tea ratio in gaiwan
If eyeballing it, it depends mostly on how dense the leaves seem to be. For example with the same puerh, it can be way different if you take the time to break all the chunks into nearly individual leaves, or if you are content to start your brewing with a number of size-able chunks. then it may appear differently.
In short if the leaves seem more dense, such as chunks of compressed puerh, or tightly rolled balls of TGY, then you will always want to use less (about one to two layers over the bottom of the gaiwan, maybe up to 1/3 of the gaiwan), but if its a rather big leaf tea, that is not compressed at all, and the leaves seem quite bulky, people have gone up to packing the entire gaiwan with the leaves.
It is still not crystal clear, as roasted or aged oolongs, even when balled, around here tend to be packed almost to the brim. But your mileage may vary.
In short if the leaves seem more dense, such as chunks of compressed puerh, or tightly rolled balls of TGY, then you will always want to use less (about one to two layers over the bottom of the gaiwan, maybe up to 1/3 of the gaiwan), but if its a rather big leaf tea, that is not compressed at all, and the leaves seem quite bulky, people have gone up to packing the entire gaiwan with the leaves.
It is still not crystal clear, as roasted or aged oolongs, even when balled, around here tend to be packed almost to the brim. But your mileage may vary.
Re: Tea rolling/style vs. water to tea ratio in gaiwan
Gongfu style which is a Guangdong (southern) style uses a smaller vessel filled with leaf. Boiling water is poured in and out quickly. This is used primarily for oolong teas. Poor quality tea will yield dreadful results in many cases.
Other regions or styles will fill a vessel1/4 to 1/2 full and brew for a bit longer. Both ways give you good tea with different emphasis and the result is based on preference.
There are probably more variations on the these themes than anyone could count. Best thing is to experiment and find out what you like.
Other regions or styles will fill a vessel1/4 to 1/2 full and brew for a bit longer. Both ways give you good tea with different emphasis and the result is based on preference.
There are probably more variations on the these themes than anyone could count. Best thing is to experiment and find out what you like.