Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share your favorite method of brewing tea. Well, I can never waste an opportunity to wax rhapsodic about grandpa- or farmer-style brewing — also known as probably the most common way to brew tea in China. I’ve definitely talked about grandpa-style brewing in the past, both here and on my YouTube channel, but it is worth repeating.
Why is grandpa style my favorite way to brew tea? Quite simply because it’s, well, quite simple. It is the least effort to put into a cup of tea and often gives you the broadest look at the flavor profile of a tea. I’ve found notes in teas that surprised me when I brew them grandpa style.
But wait, what is grandpa-style brewing? Well, you take the tea leaves and put them in a large-ish vessel. And then you add water. And then… you drink. Yes, you will probably drink some leaves. It’s okay, they won’t hurt you. And you don’t worry about timing or even really water temperature or leaf ratio. It’s generally better to use fewer leaves because then they’re more likely to get saturated and sink as you go. But, really, if your tea becomes too unpleasantly strong, you just add more water. There are some people who think this can only be done with certain teas, but I have done it successfully with all kinds of teas.
Some of my favorite teas for grandpa-style brewing are unroasted oolongs, like this Baozhong oolong from The Steeped Leaf. I find that brewing them this way allows the full expression of creamy and fruity notes to come out, plus the leaves are bigger and less likely to get slurped up once they’ve fully unfurled. In fact, this is the method of loose-leaf tea drinking that I tend to recommend to people who are trying high-quality loose leaf teas because you probably have everything but the tea at home already.
Personally, I usually use a big mug to drink grandpa-style, but I like the aesthetics of using this vintage pressed-glass glass so you can see the leaves. And most of us have a drinking glass at home. I’ve done this with regular Ikea drinking glasses, or a novelty pint glass from a local radio station. I also use my insulated flask to bring a grandpa-style brew with me on my commute. All you need is a vessel big enough to let the leaves unfurl and still take up less than half of the volume (so you still have some liquid to drink after the leaves have absorbed it).
In professional tea tasting, grandpa-style is very similar to bowl brewing, where the leaves and water are placed in a tea bowl and sipped, often with a tasting spoon. Shiuwen of Floating Leaves Tea has said that she likes bowl-style tasting because she can get a sense of how the tea changes as it sits. I like it because I can easily make a cup of tea and just need to reheat the kettle if I need more tea and my glass has gone cold. This was actually the only way I drank tea the first few weeks after I had Elliot because we didn’t have a lot of extra time or energy for more complicated brewing.
As I mentioned before, it is also one of the more common ways to drink tea in China, either in a glass like I’ve shown, or in an insulated flask like I mentioned before. In fact, my Chinese and Korean colleagues used to tease me for actually worrying about straining out the leaves from my tea. They would chuck some tea in a mug, fill it with hot water, and put a lid on it to keep warm. Bob’s your uncle.
So while I might have an ever-increasing collection of fancy tea ware, my favorite brewing method will likely remain the humble grandpa-style cup.
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