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Hey! Just wanted to ask all you wonderful tea people what your favorite Teas are for Grandpa Style? You can give me exact teas from shops or more general! Whatever you're feeling!

I like to take Liu Bao from every morning's session in pots and brew the leaves in a flask that gets refilled. This also works well with good aged Sheng PE, after a few tasting brews. The really good stuff we drink down to pale sweet water, so no point there.

On occasion, I may do a flask of fresh oolong leaves and sometimes spent aged oolong leaves. Always delightful.

I typically do ripe pu erh on a busy day, like teas from dim sum restaurants. Ripe pu erh is very forgiving with long steep. I use less leaves, Rinse the leaves, and max of 2 brews if I am thirsty.

I find grandpa style works really well with a surprisingly large range of teas... The only "constant" for me is that I generally prefer large-leaf varieties (Da Ye Zhong). Yunnan black teas, liubao, ("clean") heizhuans as well as roasted Taiwanese oolongs are probably my favorites. Ironically I've had the least success with green teas, which is what I see most "common folk" grandpa brew in HK and mainland China

Thanks all for your words! @Balthazar I am actually brewing White2tea's Fruit bomb lapsang grandpa Style today and it's turning out lovely! Will definitely try some oolong's @StoneLadle
Rope's are one of my favorites to grandpa as well @DailyTX
Thank you everyone!!

pretty much the only requirement for me is that most of the leaves sink.

I find roasted teas my favorite. Dong ding is nice grandpa style. Of course it's how I take gaoshan if I'm working and cant sit down with the gaiwan.

I tend to stay away from pu'erh because if the rinse. Not sure how to accomplish it.

My use of grandpa is usually when I only have access to a microwave. I'm not sure how to microwave and do the rinsing thing. I suppose I could use multiple mugs ... but complicating things defeats the purpose of grandpa style.

@Rickpatbrown for PE, you could try rinsing it in the gaiwan then transfer the leaves over... Or leave the chunks intact and just rinse as per usual, they should hold together ..

I like Taiwanese high mountain light roast oolongs for Grandpa style, because they are large leafed and sink readily and they are lovely sipped hot hot hot or cooled to lukewarm.

The teas I go grandpa style with the most are chinese greens and ball rolled oolongs. There is nothing like warming up next to a campfire with nice roasted dong ding.

I don’t do a lot of grandpa brewing. I’ve not experimented enough with it I guess. But one tea I was struggling to get right any other way, yabao buds. Turns out truly delicious every time.

I like Global Tea hut elevation and ruby red. But also boll rolled oolong works quite nice.

Tetsubin wrote: ↑

Sun Sep 20, 2020 10:20 am

I like Global Tea hut elevation and ruby red. But also boll rolled oolong works quite nice.

Name an oolong that isn't ball rolled these days

Maybe Dancong

StoneLadle wrote: ↑

Sun Sep 20, 2020 12:16 pm

Tetsubin wrote: ↑

Sun Sep 20, 2020 10:20 am

I like Global Tea hut elevation and ruby red. But also boll rolled oolong works quite nice.

Name an oolong that isn't ball rolled these days

Challenge accepted... Oriental Beauty, Da Hong Pao, Rou Gui, Dan Cong, Jin Yao Shi