I'm posting this topic here because I realize that multiple infusions may be different for each variety of tea.
When considering the price of tea, we usually take into account that we will get more than one infusion out of each pot we brew. For gong fu brewing, this is particularly appropriate, but even decent sencha can yield more than two good cups.
Usually, though the tea I brew may yield multiple infusions, I am more likely to drink all the infusions within a few hours time. For some reason, I just don't like the idea of brewed leaves sitting in my gaiwan or teapot for longer than that and I feel a self-imposed pressure to finish it.
Do any of you stretch your infusions over a number of days? If so, do you have any concerns of damp leaves sitting out on your table top? What practices do you employ to maintain optimum quality?