🍵 “Leaves in, water on, sip slow.”
“投叶入杯，水注其中，慢慢品饮。”

I drink tea the way I train and sit: simple, direct, no ceremony. I’m not interested in delicate glassware or curated rituals. I want something I can do every day without thinking about it. That’s what grandpa style is.

Grandpa style means you take a big mug or thermos, throw in some loose tea leaves—no filter, no strainer—and pour hot water over them. That’s it. You wait a minute or two, then start sipping. When the water gets low, you refill it. You keep going until the tea gives out or you don’t want any more.

There’s no measuring. You eyeball it. A small pinch if the tea’s strong, a big one if it’s light. You learn what works by taste and repetition. Some leaves float, some sink. You don’t bother fishing them out. They settle or they don’t. You deal with it.

I started drinking tea this way because I didn’t want another thing in my life that required gear or precision. I already train, work, study, sit, parent, and stay sober one day at a time. If tea was going to be part of that, it had to fit into the rhythm without needing its own ritual. Grandpa style fit right away.

What I like about it is how honest it is. The tea changes while you drink it. It’s light at first, then strong, then eventually flat. You have to pay attention or you’ll burn your mouth or sip bitter sludge. It’s the same every time and never the same twice. That’s practice. That’s life.

There’s also something grounding about handling the leaves directly. You see them swell and open. You drink them down to the bottom. You’re not separated from what you’re doing by strainers or tools or ideas about how tea is “supposed” to be. It’s just water and leaves and time.

If you want to try it, start simple. Get a tall mug, glass, or thermos—something that won’t burn your hand and can hold heat. Use good loose-leaf tea, not tea bags. Green tea, oolong, shou pu-erh, or even white tea all work well. Just avoid anything too chopped up or dusty—it turns the water into sludge fast. Use water that’s hot but not boiling, especially with green tea. Boiling water will burn it and make it bitter. For green tea I usually let the water sit for 30 seconds off the boil before pouring.

Don’t overthink it. The tea will tell you if it’s too strong or too weak. You’ll figure it out.

Grandpa style isn’t a performance. It’s not aesthetic. It’s not about being a connoisseur. It’s about having something real in your hand that you can sit with. No steps to follow, no correct way to feel. Just tea that gets stronger, then fades out. Like a thought. Like a season. Like you.

Tea Type 茶类	Leaf Amount (per liter) 每升茶叶量	Water Temp 水温	Flavor Notes 风味描述	Tips 建议
Ripe Pu-erh (Shou) 熟普洱	5–7g 5–7克	Boiling (212°F) 沸水（100°C）	Earthy, smooth, dark 土香、顺滑、深沉	Great for all-day sipping 适合整天饮用
Liu Bao 六堡茶	5–7g 5–7克	Boiling 沸水	Woody, medicinal, aged 木质感、药香、陈香	Add chrysanthemum or goji 可加菊花或枸杞
Aged White Tea 老白茶	4–6g 4–6克	195–205°F 90–96°C	Honey, date-like, mellow 蜂蜜香、枣味、温润	Shou Mei is perfect for this 寿眉最适合此法
Yunnan Black (Dian Hong) 滇红	4–6g 4–6克	195–205°F 90–96°C	Malty, sweet, no bitterness 麦芽香、甘甜、不苦	Good in glass or thermos 适合玻璃瓶或保温杯
Keemun Black 祁门红茶	3–5g 3–5克	190–200°F 88–93°C	Winey, floral, chocolate hints 酒香、花香、带巧克力味	Slightly lighter leaf, watch tannin 用量稍轻，注意涩感
Rock Oolong (Da Hong Pao) 岩茶（大红袍）	5–7g 5–7克	200–210°F 93–99°C	Roasty, mineral, floral 炭焙香、矿物感、花香	Tolerates re-steeping well 耐泡、适合多次冲泡
Aged Tie Guan Yin 老铁观音	5–6g 5–6克	200°F 93°C	Toasted, rich, nutty 焙火香、浓厚、坚果味	Avoid green Tie Guan Yin 避免使用清香型铁观音
Chrysanthemum 菊花	3–5g flowers 3–5克花	Boiling 沸水	Sweet, floral, cooling 甘甜、花香、清凉	Good solo or with ripe pu-erh 单饮或配熟普皆宜
Rooibos / Honeybush 博士茶 / 蜜灌木	5–8g 5–8克	Boiling 沸水	Sweet, earthy, caffeine-free 甘甜、泥土香、无咖啡因	Doesn’t go bitter — perfect all day 不苦涩，全天皆宜
Goji + Jujube Blend 枸杞红枣茶	3–5g mix 3–5克混合	Boiling 沸水	Warming, herbal, sweet 温和、草本、甜润	Add thin ginger slices if desired 可加薄姜片提味

⚠️ Teas to Avoid Grandpa Style:

不推荐用于爷爷式泡法的茶：

– Sencha / Gyokuro – too delicate, bitter fast
– 煎茶 / 玉露茶 —— 太娇嫩，容易苦涩

– Broken-leaf blacks – oversteep into harsh bitterness
– 碎叶红茶 —— 久泡容易苦涩

– Matcha – powder, not leaf; turns to sludge
– 抹茶 —— 是粉末不是叶，会变成糊状

🏠 Your Teas – Grandpa Style Guide

您家中茶品的爷爷式泡法建议

Tea Type 茶类	Leaf Amount (per liter) 每升茶叶量	Water Temp 水温	Flavor Notes 风味描述	Tips 建议
Twinings Irish Breakfast (bag) 川宁爱尔兰早餐茶（袋泡）	2 bags 2包	190–200°F 88–93°C	Strong, malty, bold 浓烈、麦香、厚重	Remove bags after 5–7 min to avoid bitterness 5–7分钟后取出茶包，防止苦涩
Tetley British Blend (bag) 泰特利英式混合茶（袋泡）	2 bags 2包	190–200°F 88–93°C	Robust, classic black tea 浓郁、传统红茶风味	Add milk or sweetener to mellow bitterness 可加奶或糖中和涩味
Shou Pu-erh (Tuo Cha) 熟普洱（沱茶）	1 tuo (5–7g) 1颗（5–7克）	Boiling (212°F) 沸水（100°C）	Earthy, smooth, deep 土香、顺滑、深沉	Let steep indefinitely, refill with hot water 可长期浸泡，随时续水
Twinings Jasmine Green (bag) 川宁茉莉花绿茶（袋泡）	1 bag 1包	170–180°F 77–82°C	Light, floral, slightly grassy 清淡、花香、略带青草味	Use cooler water; remove after 2–3 min 水温要低，2–3分钟后取出