On Jul 3, 6:28 pm, Rainy > wrote:
> I usually make oolongs in a regular way,
> using a large 3-cup pot and 1-2 steeps, in
> fact, mostly just one steep, exactly like
> I prepare greens and whites. It's far more
> convenient for me because my kitchen
> is not very suitable for elaborate gong-fuing
> and even if I use an electric kettle the whole
> thing takes a long time, about an hour, give
> or take.
>
> When I do oolongs in a regular way, though,
> I feel a little like I'm wasting part of their
> potential, especially with more expensive
> oolongs.
>
> Does everybody use gong-fu to prepare
> oolongs, for the most part? What's the
> split for you? If you do gong-fu daily or
> almost daily, do you get used to it so
> much that it becomes much quicker
> and easier?

I used to handle it the way you are now, but I slowly (kicking and
screaming) learned to change. My second step was to the three-piece
ceramic tea infuser mugs which I thought was as far as I'd go, but I
was wrong. I learned that a gaiwan is actually easier to use daily and
that you get through more infusions which can be some of the best
which would go wasted otherwise. It may not be full-on gong-fu, but it
is a great way to handle it. The other benefit is that while it may
not be full of grace and pomp/circumstance or truly slow and
methodical, it does actually slow me down enough and is a great stress
relief and break to my day which is highly welcomed. It becomes
quicker and informal though which is nice because it seems like it
would be a hassle at first, the tough part now is forcing myself to
slow down properly when I *do* have the time.

- Dominic