tingjunkie wrote:Depends on the tea of course. After only 3-4 infusions of most teas, I'd hit it with a very quick rinse of boiling water, then carry on as normal.
Once I get up to infusions over 20 minutes, I will even put room temp water in the pot/gaiwan to brew overnight, and drink it in the morning. I'll then fill the pot again, drink it that evening, go back to boiling water for 2 hour infusions that night, and repeat the whole process. I've had some teas go for 5-6 days like that, but that's rare. Many good sheng puerhs and roasted/aged oolongs will give me at least 2-3 nights of brewing before I toss the leaves. I think this process of 8+ hour brews helps to season the pot as well.
LOL ))) I am sure there is nothing wrong with that strategy, but it sounds disgusting.
Anyhow if by a a single brew you are referring to a filled up gaiwan then I rarely have just 3 brews. My gaiwan takes three steeps to fill the pot that i use to pour. And i usually drink two pots so that 6 steeps. So if i leave to go to work/run an errand and come back a few hours later I would just toss the leaves. After 6 brews there is hardly any nutritious value remaining in the tea especially considering the time that leaves have been sitting around wet. I actually read somewhere that its not very healthy to keep re-steeping the same tea once its been sitting around for some time.