Shupu Grandpa style

[paxl13]

I just tryed this this morning and for a young shu pu with 3g / 250ml of water, it turned pretty good. Not as good as Gongfu but good enough for morning I don't have time to gongfu it! It was with a Haiwan 9978 from 2012. What do you guys thinks of this, doing it regularly ?

[chrl42]

Puerh doesn't require to be Gongfu-ed, no tea I know other than Oolong requires to be Gongfu-ed..

For Puerh, bigger pots are better, as Zhou Hong-jie said..and Grand Master Li Chang-hong designed 'Puerh teapot' which ranges around 200ml and flatten shaped.

But I've noticed many old drinkers use small Gongfu teapot for vintage Pu (gotta save'em)

[wyardley]

I tend to drink shu brewed this way more often than any other way, especially average-to-pretty-good quality stuff.

[kyarazen]

I just tryed this this morning and for a young shu pu with 3g / 250ml of water, it turned pretty good. Not as good as Gongfu but good enough for morning I don't have time to gongfu it! It was with a Haiwan 9978 from 2012. What do you guys thinks of this, doing it regularly ?

its perfectly fine. i drink tea "grandpa" style at work too, and i usually brew it in a beaker

but if you have time once in a while it can be fun to "gongfu" any tea, it can be pretty fun doing gongfu on a sheng

the tea is not the limit, its people that are limiting themselves

[Exempt]

Puerh doesn't require to be Gongfu-ed, no tea I know other than Oolong requires to be Gongfu-ed..

For Puerh, bigger pots are better, as Zhou Hong-jie said..and Grand Master Li Chang-hong designed 'Puerh teapot' which ranges around 200ml and flatten shaped.

But I've noticed many old drinkers use small Gongfu teapot for vintage Pu (gotta save'em)

Oolong definitely does not NEED to be gongfu-ed I love me some gongfu oolong, especially TGY

[Hannah]

I only use the gongfu method now at home, but about 80% of that has to do with the fact that the little ritual itself is relaxing and enjoyable for me more than any other method!

As for at work, I'll generally brew shu or oolongs grandpa style or in a teapot with more western sort of ratios and times, still lovely results but at the end of the day I still prefer the results of gongfu!

[ClarG]

What do you mean by "Grandpa style"?

I don't own a full tea set with a Yixing but I do own a few large tea pots and a Chinese mug with dragons on it that has a porcelain infuser included with it. They're not with me now but I have them in storage. Right now I just use a tea infuser from Tevana my friend got me for Christmas or a large pyrex measuring cup and a strainer. I use gongfu style either with a teapot or just looking at the water in a pot on the stove heating up.

[Joel Byron]

Here ya go:
http://www.marshaln.com/whats-grandpa-style/

I should do this more often actually.

[ClarG]

Here ya go:
http://www.marshaln.com/whats-grandpa-style/

I should do this more often actually.

OK thanks for the clarification. I have only had tea made this way in tea cafes, and restaurants.

[bonescwa]

I have been somewhat disappointed with grandpa shu. I enjoy the thick oiliness of shu, and a strong flavor so I normally brew it 100 ml to 5-6 g or 50 ml to 4 g if I feel it is good quality and worth gongfu. Now even if I dump some new or used leaves into a coffee mug, it feels like the amount of leaf is never correct. Too much, weird flavor/mild stomach cramps, too little, mildly flavored lukewarm water.

[ole]

I drink grandpa style in the office all the time. I tend to only drink greens or oolong at work. I have used aged sheng a few times, but I often find it to get a little too strong when brewed grandpa style. The flavour is normally OK, but its more the physical effects that are less pleasant. Maybe I just need to adjust my water to leaf ratio.