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Loose leaf for real is just dumping tea in a cup and pouring water over. All but a few leaves will settle, signifying it's ready to drink. You develop skill to
by aksss 4y ago
Loose leaf for real is just dumping tea in a cup and pouring water over. All but a few leaves will settle, signifying it's ready to drink. You develop skill to not let the few floaters get in the way of drinking it. Whack and rinse cup to get leaves out, don't let it sit long. Easily done on the trail when weight and trash are important to minimize.
I prefer tea bags because it's still easier to clean up, even though taking a dripping wet bag out of the cup is a messier process and is trash. A gaiwan or even teapot is rarely compatible with my normal in-the-moment tea drinking style. I aspire for it to be some day.
- theroncross 4y agoThank you for pointing this out. I don't get why you'd do anything more than add a pinch to your cup and pour hot water on it. Not to mention then you can read your tea leaves and know if you're going to die or not.
- aksss 4y agoThursday, 3pm. https://youtu.be/ON8cTi5NSMc?t=116 https://youtu.be/ON8cTi5NSMc?t=116
- tasuki 4y agoDepends on the tea. For most Chinese varieties, dumping tea in a cup and pouring water works great. Eg for sencha, esp fukamushi, this wouldn't be a great idea: the leaves are tiny and you need to control the brewing time precisely. Using a gaiwan is just so joyful: stuff it with leaves, keep an eye on the temperature and steeping time, and you can resteep good leaves many times and get so much more out of them. Each of the steeps is different, you can see how the leaves open, how the taste develops. I have some Chinese greens that go on forever, start with around 75°C and 10 seconds, and gradually increase both over perhaps twenty steeps, ending with boiling water and brewing for however long I forget about it. Thinking about it, I'm off to make some tea :)