many infusions?

Made from leaves that have not been oxidized.

many infusions?

Postby guitarfreak2641 » Jan 26th, '07, 16:46

I have seen many posts on this site about getting multiple infusions with tea. could anyone tell me wht this means. I have only been drinking tea for about a month.

thanks

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Postby javyn » Jan 26th, '07, 20:53

With loose tea you can re-brew the leaves several times. I'd say you could do 3, maybe 4 with a good white or green tea. With my Oolong I've lost count of how many infusions I've gotten off the same leaves, at least 7. It's a good idea because not only does it save money, but often times the first infusion isn't the best as far as taste goes.

Oh yes, increase temperature of water and time as you go. I do 3 mins for my first infusion, then 5, 7, etc. After 7 minutes I don't even time it, I just leave it in the pot and get back to it when I get back to it.

Don't bother with black tea. After one time, it's done.

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Postby Warden Andy » Jan 26th, '07, 21:33

A lot of the sites that talk about multiple infusions are talking about gongfu, which uses a lot of leaves, and many short infusions. Depending on the tea, and exactly how it is brewed, you can get 3-20 infusions.

When brewing western style, I don't know how anyone can get more than one flavorful infusion.

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Postby javyn » Jan 26th, '07, 21:34

Works for me, Andy. And I use 1 tsp per cup for longer infusing times. I just start off w/ lower temp water.

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Postby Chip » Jan 26th, '07, 22:19

...I typically get 2,3, or 4 infusions with Chinese greens. I get 5-6 infusions with silver needle. I get 4-6 with Japanese greens. Yes, the flavor profile changes..evolves from infusion to infusion...the later steeps for many green and white teas turn out mellow but sweet...remarkable.

Oolong I do semi gong fu and get many steeps...although less than with a "pure" gong fu method.

I go by weight of leaves used with a digital scale...but I go with pretty standard recommendations for most teas...based on weight. The quality and freshness of the tea is often a very limiting factor. Always demand fresh tea...aka, current or most recent harvest.

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Postby javyn » Jan 26th, '07, 23:11

I do a teaspoon or teaspoon and a half for something really leafy in my 6 oz gaiwan. Cant' say for pu-erh though b/c I don't drink it!

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Postby guitarfreak2641 » Jan 27th, '07, 12:13

thanks for the healp, but do you just let the tea dry and then you can use it again.

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Postby Chip » Jan 27th, '07, 12:37

guitarfreak2641 wrote:thanks for the healp, but do you just let the tea dry and then you can use it again.


No, you can heat up a kettle of water and simply continue reinfusing the wet leaves as you drink. Never let them dry and reuse them...

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Postby guitarfreak2641 » Jan 27th, '07, 13:07

o ok, thanks for all the help.

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Postby guitarfreak2641 » Jan 27th, '07, 15:20

what would happen if you let it dry before using it?

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Postby Chip » Jan 27th, '07, 16:14

guitarfreak2641 wrote:what would happen if you let it dry before using it?


It would certainly have lost a lot of its flavor...but it could also get moldy or become a carrier for bacteria and the like. I have seen moldy dried tea sitting in my infuser...ever since then I make certain I get rid of all the days wet leaves from my teapots, etc at the end of the day and rinse well.

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Postby expatCanuck » Feb 5th, '07, 13:03

javyn wrote:Don't bother with black tea. After one time, it's done.


Hmmm. My experience differs. I'll typically get 2 steepings from (what I consider to be) a decent black tea -- say, darjeeling #22, yunnan gold, golden monkey, oolong #40 (which I liken more to a black tea than oolong).

They key is to make sure you stop the first steep at no more than 5 min.

And, of course, there's Pu-Erh (tho' sadly, not adagio's offerings).
A different animal that, like oolong, will provide good, novel experiences for 3, 4, 5 or more steepings.

- Richard
www.oldWithoutMoney.com

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