Hi! Please make yourself at home c:
As titled - what is your preferred brew or steep method?
What do you drink the most? Hot or cold?
I drink a lot of oolong and pu-erh teas brewing gong-fu style and I have yet to try coldbrew c:
You must log in or register to comment.
Recently ended up neck deep in Japanese teas, love them so much! In particular genmaicha.
I know it should be loose leaves, but I usually use a paper tea bag, because I don’t like to clean the tea pot. 100C for 30seconds. Delicious.
I am a pleb, but it’s bags for me. Yorkshire Gold. 4 mins at 80c.
I also do iced Yorkshire with 6 bags. 16 fl Oz water at 80c. 4 mins. Simple syrup to taste. Ice to fill.
I’ve tried other methods but they all feel so involved compared to simply dunking a bag.
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.
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.
1tbsp loose leaf black tea into a tea infuser with just under boiling water for 4 min 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 :-)
I’m also interested in the mini-compost idea! Let us know
Ooh, a mini compost! Please do share your progress, I’m producing a lot of spent tea-leaves and I’m wondering what to do with them c:
This is a cooked, wet-store pu’er. I’m using a set of tea pliers (more convenient than the more traditional tea knives) to break some off for brewing.
This is that tea brewed in my portable pot/cup combo.
Yum! I see that it’s shu, how does this one taste? Also, that mini shiboridashi-ish thing is pretty!
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.
