Thanks, everyone, for your suggestions.
I started out the morning with a high mountain oolong and refilled several times as I was drinking. It was really good this way.
Now I’m trying silver needle.
=D Honestly at one point or another almost everything I try is brewed this way, except for iced teas. I’ve been really loving Noble Mark this way, it keeps going forever!
Lu an gua pian (melon seed) is also great this way. The large tea leaves unfurl gently, making a nice visual dance in the glass. It holds up well to multiple steepings as well. :-)
Seems a pretty decent way of brewing tea to be honest with you all – simplicity at its best.
Yeah, it’s simple and easy. But you can only do it with certain teas, otherwise it tastes horrible.
My dad gave me a tea from China a couple years ago and I tried it grandpa style since that’s always how I steeped my tea. And it tasted horrible. Literally tasted like ink. 0_0
And I tried it again recently, and steeped it for like 4 minutes and it’s a freakin’ awesome oolong. Soo doesn’t really work for everything. xD Wish it did though!
Fresh mint leaves. No chance of overbrewing or getting bitter!
I only really grandpa shengs. The initial steep can blow your socks off, but later ones are really refreshing.
I’m not sure why this was bumped up; maybe a spam bot commented on it, then that was deleted? Anyway, someone raised this subject in a pu’er group and I was surprised that many of the people there brewed pu’er in this way. I tried it, based on that conversation, but it didn’t really work for me. I think shou would be ok that way, but they were saying they used it for sheng, and that’s what I tried that I didn’t care for much.
I do like Chinese black teas prepared this way, and light oolongs, and white teas, both silver needle style and shou mei cakes, and I guess bai mu dan would work if I tried it. Per how I prefer wuyi yancha and dan cong prepared I’d not use it for those, although it would be fine for some versions of dan cong, even if there was some astringency present.
Now I see it; a comment on the first page is recent.
I have never done this, however, at a high tea session once in London I noticed they had the teapots filled with loose tea which was never removed from the pot. After pouring some for me, they would later add more hot water into the pot. This modified the strength of the tea as I continued to drink. So the flavor range may have been similar to Grandpa Style. However, there was no tea floating in the cup really. So, not the same thing really. It tasted good though.
I recently mug brewed one of Crimson Lotus’s Planet Baiying puer balls. It was an experience. I was super jazzed and the bitterness was powerful. I’m not sure I really enjoyed it but it is an experiment I am going to repeat in the near future.