Gong fu style in gaiwan. I put some leaves into the gaiwan and steep them multiple times throughout the day.
I like trying different kinds of teas. But darker teas, for example oolongs, are most convenient because they can be brewed many times and they are easier to brew as you don’t need to be so accurate with water temperature and steeping time.
Depends xd I like to gong-fu brew all kinds of oolongs, pu’erh and black teas, either in gaiwan or small teapots. Special teapot for Japanese green tea and porcelain teapot for Chinese green/yellow teas.
Never tried cold brew yet, was thinking for some time to give it a go, but I always forget.
PS. Thank you for creating this community, really missed the reddit sub here.
This was a fairly aged cooked (about 10 years, IIRC?) so it was very earthy and almost mushroomy in the aftertaste. One of the more mellow ones.
Personally I prefer raws, though. The cooked, however, are more forgiving and more suited to off-the-cuff brews like the one there: the raws require very precise timing to avoid that flood of bitters; I’d use a full-on tea set most times.
Right there with you. I almost exclusively use bags. Maybe loose leaf once in a blue moon if it looks really nice, but that’s also with the metal ball thing which is basically a reusable bag. 😆 Not to mention, my usual black tea is Lipton and water at 84c.
I drink cold brew coffee for the slightly lower acidity, but I actually bought a commercial cold brew maker a couple months back. You load in as much ground coffee beans as desired, top off with water (usually a 4:1 water to coffee ratio, by volume), and leave to soak in the fridge for 12-24 hours. I usually make 2ish gallons each time, which last me a couple weeks.
Edit: It’s expensive, I know, but it: is dish washer safe, holds a tons of coffee, and is quite sturdy. There are other similar kits on Amazon but I brew for myself and a flatmate, so we go through a decent amount of coffee.
Right now, I most often drink Irish Breakfast loose leaf from Adagio. Boiling hot water in a giant mug for 5 minutes. A tiny spot of half & half, no sugar.
My favorite used to be Darjeeling, but I feel that it needs a little sugar or honey and I’m trying to do less sugar.
Also lapsang suchong has become a favorite of mine lately. I went through a whole pound of it in the last 6 months or so.
By volume, I drink most tea by just throwing in cheap green or black tea bags into a pitcher of water as my general hydration.
Actually drinking and enjoying tea, it’s probably filter basket in cup and grandpa style, depending on the tea. Gongfu is also fun and needed for a few teas, but I only do that when I really feel like it.
Recently decided i didn’t like the plastic in teabags so i got a small spherical metal strainer. I use loose leaf Yorkshire tea from tesco, add three quarters of a teaspoon into the strainer, pour boiling water through the strainer into the mug, swish it around for a minute. Many, many times a day :-) i’m gonna start a mini-compost bin for the used leaves :-)
Add comment