Here's the word from the street:
Sometimes it's a Dog day, and sometimes a Kandell day. Anyway, that's the way I do it, depending on circumstances and mood.
Michael
Dog Ma 1NCR2e.27437$ snipped-for-privacy@bgtnsc04-news.ops.worldnet.att.net3/31/05
06:59spamdogma snipped-for-privacy@att.net reply w/o spam
Preheated? That's more bother than I've been putting myself to.
No need to measure the water if the pot's the right size. You also
*might* want to use water just off the boil.Oh, I think I understand. You're trying to do this in the bottom of a big pot, and that explains why you're preheating it, too, I guess.
At least!
/Lew
difference.
DM, Some days it's a "Dog day afternoon"? :-) I didn't express myself very well when I said "short + more = long + less". I didn't mean to say the two were equal, but rather, the essence of gung fu is to use more tea and less time. You are right: it often doesn't taste the same as a slow brew. (But only when the tea is complex, many cheap teas taste identifical.) My point is not to make gung fu more complicated than it is. The art is to get your timings right to bring out the full flavor from the leaf--this requires optimal timings and temperatures and number of infusions. Not a science but an art.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.