ChinaVoodoo
Moderator
But you can teach him old ones. The Indian/British way of making tea is to put 3 or 4 grams of leaf for each cup (250mL) of water that your pot fits, let it sit for 2 to 6 minutes, depending on the tea, and done. We ain't going to do that. We're doing Chinese tea method. And I kid you not, even non-Chinese whole leaf tea made this way is significantly better than what you're used to.
Part 1
I only have a little bit of Chinese tea knowledge. I was taught by an English guy how to do this. But let's try it.
Depending upon your unnameable personality characteristics, you will accumulate a certain number of tea pots. One for each tea? one for each kind of tea? one for each volume of tea? One for all tea? Knock your socks off.
Chinese tea pots are generally smaller than Indian/British tea pots. They are made from a range of materials, but the porous clay pots are the real signature. They claim there's different grades, and that different clays and makers will fetch crazy prices, but to be honest, I think there's some mystifying involved. My best brewing vessel is the little brown three piece clay thing that looks like a bowl with a lid on a saucer. It's called a gaiwan.
The easiest way to do it is with a modern glass "gongfu" thing that looks like this:
So here's the tea. It's a "ripe" puerh tea. It came as a compressed flying saucer looking thing, but I broke it up long ago. It was from the 2005 crop of which factory? If it matters to you, I'll figure it out. Actually it does matter. This tea is really good and has been in the cellar for 5 years. I simply forget.
Part 1
I only have a little bit of Chinese tea knowledge. I was taught by an English guy how to do this. But let's try it.
Depending upon your unnameable personality characteristics, you will accumulate a certain number of tea pots. One for each tea? one for each kind of tea? one for each volume of tea? One for all tea? Knock your socks off.
Chinese tea pots are generally smaller than Indian/British tea pots. They are made from a range of materials, but the porous clay pots are the real signature. They claim there's different grades, and that different clays and makers will fetch crazy prices, but to be honest, I think there's some mystifying involved. My best brewing vessel is the little brown three piece clay thing that looks like a bowl with a lid on a saucer. It's called a gaiwan.
The easiest way to do it is with a modern glass "gongfu" thing that looks like this:
So here's the tea. It's a "ripe" puerh tea. It came as a compressed flying saucer looking thing, but I broke it up long ago. It was from the 2005 crop of which factory? If it matters to you, I'll figure it out. Actually it does matter. This tea is really good and has been in the cellar for 5 years. I simply forget.