I tried to explain why I brew tea Gong Fu style to my Dad the other day
and I couldn't come up with a satisfactory explanation. I know from
first hand experience that Gong Fu is better than English style, but
it's difficult to explain to someone who doesn't really drink tea. I
know there are posters here who are extremely knowledgable, so I was
wondering what the various reasons are? The one that makes the most
sense to me at the moment is that changes within the tea are more
obvious when you brew with more leaf and less water. Brewing tea
English style, with less leaf and more water, makes these changes
considerably less obvious. What does everyone else think? Why is Gong
Fu better?