I still think this approach makes a lot of sense for a new tea drinker, particularly one without personal guidance, that wants to get the most out of the initial tea experience with no reference. It may always make sense when assessing a new tea by holding parameters constant over the first couple of infusions, so as not to misattribute the tea based on a subjective misjudgment of leaf density, or other factors affecting how the quality and character of the tea is perceived. Holding parameters constant and varying just one can also help understand how these objectively influence aspects of the tea, singled out, and in more complex combination.
However, I think I held on to this scientific method of brewing for far too long, making tea somewhat contrived. I would argue that a scientific approach to brewing takes both freedom of exploration and responsibility away from the brewer. I think such freedom is a critical factor for the development of tea experience, bouncing off the weak brew bottom, and hitting the face distorting ceiling, many times, for many tea types, to really build an intuitive map of tea that, over time, helps recognise and navigate. Having to take responsibility for how the tea comes out, especially working with carefully sourced tea, rather than outsourcing it to set grams and degrees and seconds, demands full attention on the tea, and arguably further hones perception and appreciation.
One day I made the decision to throw all the measurements out, grab as much tea as feels right, add water that feels right, and wait as long as feels right, then adjust in a way that feels right, based on how each infusion developed. This way, I learned more in 2 weeks than in 2 years. I am drinking more enjoyable tea than ever before. There is no right or wrong in this anymore, no measurements. No invisible threat that I could be messing up the outcome of some esteemed leaves by being a gram up or down from an imagined ideal.
As someone who does not have a personal network of people interested in tea to sip and exchange ideas with, I always relied on the internet for tea knowledge, yet I have not come across a lot of discussion regarding throwing out objectively measured brewing parameters (which does not mean there is none out there). I appreciate this may be vastly different for some of you, in a different culture, in different circles, which is what I am curious about.
So I would like to understand how you all here approach brewing parameters, whether you are new to tea, or almost as seasoned as your wall of antique pots. Who or what is your tea authority? Has it evolved? The guidelines on the vendor website, the person on youtube, the liquid in the cup, you, your wise tea master, the mysterious energy beneath all?
Tell us
