LogFAQs > #946798820

I usually brew normal western way. 2 g leafper cup. Leaf in a brewing cup, use boiling water, steep 3-5 min in a tall mug, remove brewing cup. I actually have and use a gram measure scale. I eyeball lower brewing temps for more delicate black teas because my electric kettle ain't that fancy.

When I'm at my parents home and I don't have my apparatuses, I brew grandpa style, the most common style in China. Eyeball some tea leaf, pour hot/boiling water, and drink. Top off cup with hot water when you have half a cup left. Repeat until satiated or when the brew becomes too weak for your taste. This method has the brew at varying strength due to how imprecise it all is. Chinese people traditionally do this with green tea or oolong, where it's hard to brew something too strong. I'm scared of trying it with black tea because it's a pittance when black tea is brewed too weak or too strong.

I do have a gaiwan, but I've only tried gongfu brewing a few times. It's a little too much effort and due to my inexperience, I brew more bad cups than good ones. I probably should try it again. It really is cerimoneous, in a positive way.

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