Black Tea - How U Bru It?

[brandon]

With the impending arrival of 4 new black teas from Adagio, I feel like asking you folks a question that may seem obvious. How do you brew your black tea? I have not much enjoyed black tea prepared in the "gong fu" style in gaiwan or yixing, and I do not have any "Western" brewing implements. My favorite method is stolen from Alex - 2 teaspoons black tea in a 10oz tokoname pot for 3 minutes or so. What's yours?

[CynTEAa]

These new teas, I've been brewing in my 6 oz modern glass cup from a set my parents had in the 70's, using a Finum mug infuser. Alternately, using the tasting cup set when the mood strikes. Either way it's been a fluffy 'teaspoon' per 6 oz of 212 degree water and about 4 minutes steeping. These I like a little on the strong side and they tend to stay smooth. So far -- delish!

[Chip]

I am English style with blacks mainly because I am only interested in one steep, usually, from blacks. Alex sounds pretty English style. 2.3 grams per 6 ounces is pretty traditional. Time depends on the tea, 2-5 minutes.

[Proinsias]

Outwith yixing I tend to go for small leaf = small gaiwan, large leaf = large gaiwan.

The reason I do this is because the idea came to me a year or two ago and I've had no reason to switch, nothing even vaguely scientific about the initial decision as far as I can recall.

[Space Samurai]

I am English style with blacks mainly because I am only interested in one steep, usually, from blacks. Alex sounds pretty English style. 2.3 grams per 6 ounces is pretty traditional.

I'm with Chip, I rarely try for more than one infusion. The second is so often not worth the trouble. I brew mine in a kyusu, using 3-4 grams for 8 oz, steeping around four minutes.

[Wesli]

One good teaspoon in a small gaiwan (120mL?), preheat everything and end up with water just under boiling, that's how I do it.

[olivierco]

Usually 2g for about 100ml, getting at least three steeps of my black teas. Steeps times 2 to 4 min for the first steep.

[Salsero]

My usual starting point with black tea Euro style is 2.5 gr, 3 m, water just off boil in a preheated mug. Rarely do I get less than 3 infusions from a tea with any soul or character.

[Sydney]

A few grams in my yixing pot, some boiling water for a few secs, think of Ed's mom for a sec, and pour.

[Geekgirl]

A few grams in my yixing pot, some boiling water for a few secs, think of Ed's mom for a sec, and pour.

Same as the others. Except this is when I get to break out the tetsubin. I love the cast iron for black tea. Preheat of course, because those little iron pots really suck the heat out of the water. Preheated, the water stays piping hot for the whole steep, so 3 minutes. If I'm brewing in glass or something else that bleeds heat off quickly, I steep for 4 minutes.

If I'm making chai, I make it on the stove at a boil. Yummy!

[Salsero]

A few grams in my yixing pot, some boiling water for a few secs, think of Ed's mom for a sec, and pour.

You are too twisted for words.

[Ed]