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Does anyone else grind/powder their tea?
Lately I've been brewing my Pu erh tea in a sacrilegious manner rather than using the gaiwan:
Finely grind/coarse powder in the blender
1/8th teaspoon in an 8 oz cup
Steep for about five minutes until the tea settles.
Each cup is flavorful, not bitter, brothy and full bodied rather than weakening from multiple infusions of the same leaf.
I'm not going for Matcha since I let the tea settle to the bottom of the cup where it dutifully stays put rather than consume the sludge itself.
I have ordered some green teas such as Sencha and Lung Ching that are more vegetal in flavor and I'm planning on doing the same with those in which I will probably treat them a bit more like Matcha by spending less time allowing the tea to settle.
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Does anyone else do this?
ChrisL