churng wrote:I find whites taste very good brewed with lid off a porcelain teapot
This gradual cooling gives me a nice full rich flavour, with no astringency, so you can brew 3 or so mins and by the time you drink its just warm. I usually brew in a room with the temp set at 66-68 so it cools rather quick.
It seems like brewing a longer time ,with initial water at about 180 first but cooled fast over 3 mins (no preheat), really produces a flavour explosion with good mouth feel/body (good juiciness to it) and it's very smooth , not recommended though if you like your tea hot
I don't have to use much leaf at all to get good results with silver needles and white peony. This morning I got 3 good infusions from 2grams in 140 ml pot.
for the next few infusions I gradually up temp and time
Wow! Your comments sound like a wine gourmet describing a special vintage! I've been enjoying tea for more than forty years, but don't think I've ever had what you folks are calling a TEA HIGH. What exactly IS a tea high? I've discovered many excellent teas and blends over the years. In fact, some have been so good that I've drunk 2 or 3 potsful at a single sitting! By potsful, I mean, a porceline pot with a lid, into which I've added a tea ball, or other infuser filled with fresh leaves, and allowed to steep 3 to 5 minutes or longer. My favorite of all teas is a good, fresh black tea. I also love Roobios, and Oolong. This is just me, of course, but I prefer a flavored tea like Peach, or Blueberry, but the flavoring must be NATURAL, derived from fresh fruit or spices. None of that artificial stuff for me! Now, I feel that I'm missing something... How do I achieve that special mouth/body feel that you describe? ALL teas tend to make me feel relaxed and mellow, some relax me so much that I feel a little drowsy, especially in the evening or at night. Is that the tea high you were discussing?