Multiple Infusions

[iheartea]

Hi! I would really appreciate some advice on multiple infusions . . . I usually brew a pot of green tea in the morning. If I want to brew another pot that evening or sometimes the next day, should I refrigerate the leaves in between infusions? Also, would the summer heat and humidity make a difference?

Thanks!

[beachape]

I would recommend just finishing the pot and starting with fresh leaves. I generally try to finish leaves in an hour or so (unless cold brewed). Otherwise the leaves start to get a little stale.

You might try using a smaller pot, so you can finish all the tea in one session.

[debunix]

You might try using a smaller pot, so you can finish all the tea in one session.

This is why I my most-used brewing vessels are 75mL gaiwans and 60mL yixings, except for the 150mL kyusu for morning sencha (I usually only have time to try for 2-3 infusions).

But I do leave puerhs and the occasional Dan Cong oolong out overnight when it's not too hot, giving them at least one good boiling-water-to-kill-anything-that-tried-to-grow-overnight rinse before infusing to drink from them again.

[tsusentei]

It will taste different whatever you do, but it is still drinkable after one afternoon. Sometimes the change is quite pleasant, sometimes not, but you might learn alot about the tea that way. I would not recommend putting it in the refrigerator, as it will absorb the flavors and smells from the foods around it.

I assume we are talking about green teas

[Chip]

I often make an evening return to a green I had early in the day. But I rarely or virtually never let it sit over night.

[brad4419]

I often make an evening return to a green I had early in the day. But I rarely or virtually never let it sit over night.

+1

On most days for greens I will brew in a large(9oz) glass teapot and then brew tea from those same leaves throughout the day until it loses too much flavor. I just put the lid on the pot to keep the leaves from drying out throughout the day and leave it on the counter.

[jpeizer]

There are issues with bacteria accumulating in chagra -- previously infused (used) tea leaves. Consider what happens over time to damp organic matter laying in a dark damp place (inside of your teapot). You can infuse a pot, leave it a very few hours and use it again (as I do) -- but any longer and the nature of the leaves and their taste will change... If you put it in the refrigerator the nature of the taste will change as the cold temperature and mixing with other foodstuffs will have an effect...

I really don't think its worth the trouble if you are looking for taste and/or health benefit. Better to infuse a new batch...

RGDS

JP

[aya_s]

Oh dear... I leave my oolong leaves out in the pot over several days because I steep it so many times.

... maybe I'll grow a third leg.

[debunix]

Wouldn't freak out if it hasn't made you sick yet. Remember that the leaves are being hit with very hot if not boiling water repeatedly, enough to kill the average bacteria or fungus.

It's not foolproof, but it's not like eating the potato salad as a midnight snack, after it sat out forgotten all day after the barbecue.

[chittychat]

It seems certain industries and their media have done a good job of scaring people about fungus and bacteria. And smelly refs? I would like to see that person who can tell that tea in a teapot kept over night in a clean ref has imbided smells from the ref unless may be the pot was set right on top of an open aged French cheese.

[aya_s]

Yeah, I wasn't concerned about drinking bacteria so much as dismayed that my germ awareness appears to be so far below the norm.