I think utilizing a multitude of methods is important to really appreciate tea (or more specifically the other methods). I use sub-optimal stuff myself (ceramic tea pot with a ceramic filter insert for “traditional” brew; a mug and a tea ball for broken leaf “fodder” tea for nipping out the door in the morning). That said, I endevor to acquire the things I need for good Gongfu tea making, because I’d like to try it.
As a kid, we used to drink tonnes of tea. Our way of making tea was simple – a gallon plastic jug, 6-8 “Shurfine Brand Orange Peakoe” bags and hot tap water. Our tapwater was heated by an oil furnace. When we first moved in, there were times when just running the “hot” all the way got you some water and a bunch of steam – being around boiling point, no joke – but we managed to throttle it back to about 90c or so. Brew it for 20 mins or so. Then we’d dump about 1-2 cups of sugar in it (more early on). I don’t think anyone bothered to remove the bags most of the time.
That was tea for me in … Rural(?) Suburban(?) America. East Coast and whatnot. Now I put more effort into it. Back then I didn’t even know full leaf tea was a thing. I thought it had always come in bags, and was always dust.
As for tea at the office, all the tea drinkers use tea-dust-bags. Slowly endevoring to change that; will be more free once I have a better set-up. Planning on keeping a few cups, a gaiwan a chahai, scale, thermometer and a boiler at my desk. Gotta start the influence somehow! I’ve got a lot of space desk space, not much to take it up with. Maybe I should take up bonsai or install a rock garden. Of course, a mug and a tea ball with broken leaf “fodder” will be around for when I’m more mobile around the office.
Pancakes, did you tour that region of China or are you in the PRC?
M.
