i've done the needful and instead of using my portable tea infuser i got out my porcelain gaiwan out (using another lid from my clay gaiwan since the porcelain one is broken and only held together with non foodsafe glue for sentimental reasons) and brewed it the gongfu way.
wash and multiple infusions. i drink the wash separately while i brew the first three infusions and that goes into the cha hai. dose it out into my favorite green tea cup and when im done three more infusions will make the final pot.
most of the teas i have really only get six infusions worth, though weirdly enough the very green Anxi oolong tea "hairy crab" i have is rolled really fucking tight and the leaves are massive so the same six grams that i use all the time can really go above and beyond the regular six infusions.
I made The Tea Today
