"Joseph Kubera" asked:

But if I may bring things back around, why does gongfu tea with high
leaf-to-water ratio taste better than leaf compressed in a teaball, given
the
same degree of compression and water contact? Could it be that there's
_so
much_ more water in the teaball scenario?

Is it really the same degree of compression and water contact? I don't have
a lot of experience with gongfu use, but I thought tea balls end up
compressing the leaves much more.

Warren