/ck/ - Food & Cooking

>>20383888
"Western" style brewing is a myth and Chinese people do long steeps in big teapots outside of grandpa style too. Short infusions came from Chaozhou and only got popularized across China after the 1950s. It was originally for yancha, not for pu'erh, btw. CZ-style brewing for sheng really only became a thing after the 90s.

Also, it's functionally impossible to brew tea at boiling unless you decoct (keep at a boiling temperature on the stovetop) in a saucepan or something similar. Any vessel you pour boiling water into is going to sap heat quickly, even preheated ceramics. In practice the drop is quite rapid, especially when starting from a boil (100c -> >80c in less than a minute). Optimal tea brewing temperatures and infusion times are at best a guess and vary with every style and variety of tea. Insistence on short infusion time for every tea in the world is just as reductive as insistence on long infusion times. Some people like to buy CZ-style heaters with larger Yixing pots and simmer teas for hours at a time.

tl;dr You should stop LARPing.