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
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.
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.
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.
When brewing western style, I don't know how anyone can get more than one flavorful infusion.
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Jan 26th, '07, 22:19
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...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.
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.
Jan 27th, '07, 12:37
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Jan 27th, '07, 16:14
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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.guitarfreak2641 wrote:what would happen if you let it dry before using it?
blah blah blah SENCHA blah blah blah!!!
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).javyn wrote:Don't bother with black tea. After one time, it's done.
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
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