Tea preperation - HELP Please!

[esabet]

I love tea and I am used to drinking Black Tea such as Earl Grey and English Breakfast, for the most part.

Now I wish to expand my horizon and try different teas such as Oolong, Green and White teas. But I understand that the preparation for these teas is quite different.

Though I have a basic idea I am still a bit confused and was wondering if someone could clarify the preparation methods.

1) I have been told that in MAJORITY of instances 1 teaspoon will give 2 to 3 cups of tea for green, oolong and white teas. Is this a correct statement?

2) Assuming the steeping time for a particular tea is 3 minutes and I use the IngenuiTEA (http://www.adagio.com/teaware/ingenuiTE ... 80d1a5c21b), if I pour 2 cups of hot water as oppose to 1 cup, would the steeping time remain the same or would I have to double the steeping time?

3) Given the steeping time limitations/recommendations, how would you use a teapot such as the Glass Teapot (http://www.adagio.com/teaware/glass_tea ... 80d1a5c21b) when the infuser stays in the teapot to the end? Wouldn't that cause over steeping?

4) How crucial is the Water Temperature and is there a simple way to control the temperature without buying sophisticated tea kettles?

5) Ami I making a science out of something that is not?

[olivierco]

1) I have been told that in MAJORITY of instances 1 teaspoon will give 2 to 3 cups of tea for green, oolong and white teas. Is this a correct statement?

As a teaspoon depends very much on the tea you have, I prefer to use a scale.

2) Assuming the steeping time for a particular tea is 3 minutes and I use the IngenuiTEA (http://www.adagio.com/teaware/ingenuiTE ... 80d1a5c21b), if I pour 2 cups of hot water as oppose to 1 cup, would the steeping time remain the same or would I have to double the steeping time?

If you want the same taste, you should double the quantity of water and the quantity of tea but keep the same steeping time.

3) Given the steeping time limitations/recommendations, how would you use a teapot such as the Glass Teapot (http://www.adagio.com/teaware/glass_tea ... 80d1a5c21b) when the infuser stays in the teapot to the end? Wouldn't that cause over steeping?

You should empty the teapot to avoid over steeping.

4) How crucial is the Water Temperature and is there a simple way to control the temperature without buying sophisticated tea kettles?

It depends of the kind of tea. If you brew greens at too hot temperatures you will get a bitter taste. A thermometer is a good idea.

[woozl]

5) Ami I making a science out of something that is not? [/quote]

Ah, you are trying to make a science out of an art.

-Doug- (merely an apprentice)

[ABx]

Unfortunately a teaspoon is a lot less useful as a measure for oolong because they can vary so widely. One teaspoon of a tightly rolled leaf can be the same as 3-5 teaspoons of another. I even have some that would only fit a single leaf in a teaspoon.

Other than that, though, you can brew them the same as other teas. If you wanted to start getting into gongfu style brewing then that would be another matter, but when you are brewing western/big pot style then you can treat them the way you would other teas. It's true that you can get multiple infusions, but for that you would want to use more leaf with less water. You can do so with an infuser mug, or something small that will let you remove the leaf from the water, but otherwise you are just going to want to adjust the amount of leaf you use for the teapot so it doesn't oversteep.

[esabet]

Unfortunately a teaspoon is a lot less useful as a measure for oolong because they can vary so widely. One teaspoon of a tightly rolled leaf can be the same as 3-5 teaspoons of another. I even have some that would only fit a single leaf in a teaspoon.

Other than that, though, you can brew them the same as other teas. If you wanted to start getting into gongfu style brewing then that would be another matter, but when you are brewing western/big pot style then you can treat them the way you would other teas. It's true that you can get multiple infusions, but for that you would want to use more leaf with less water. You can do so with an infuser mug, or something small that will let you remove the leaf from the water, but otherwise you are just going to want to adjust the amount of leaf you use for the teapot so it doesn't oversteep.

You made me curious and I read up on gongfu style. All I can say is WOW! Unfortuantly I don't think I can make the time to do that at work but for sure something that you could enjoy with other tea enthusiast sitting at home in a peacfull corner!

Thanks everyone for their inputs and help! I think things are much more clear now!

[kyleroden]

3) Given the steeping time limitations/recommendations, how would you use a teapot such as the Glass Teapot (http://www.adagio.com/teaware/glass_tea ... 80d1a5c21b) when the infuser stays in the teapot to the end? Wouldn't that cause over steeping?

You should empty the teapot to avoid over steeping.

The infuser is meant to be removed from the pot after the tea brews, and the lid will fit back on the infuser-less pot. It's handy because you can just reinsert the infuser afterwards and re-steep without having to deal with the leaves in between

[esabet]

3) Given the steeping time limitations/recommendations, how would you use a teapot such as the Glass Teapot (http://www.adagio.com/teaware/glass_tea ... 80d1a5c21b) when the infuser stays in the teapot to the end? Wouldn't that cause over steeping?

You should empty the teapot to avoid over steeping.

The infuser is meant to be removed from the pot after the tea brews, and the lid will fit back on the infuser-less pot. It's handy because you can just reinsert the infuser afterwards and re-steep without having to deal with the leaves in between

I understand now, thanks!

[Chip]

5) Ami I making a science out of something that is not?

Ah, you are trying to make a science out of an art.

-Doug- (merely an apprentice)

This is something that I have thought about for sometime, years actually. I often thought am I too precise about brewing certain tea, taking art out of the preparation, and turning into a science with test tubes, scales, and thermometers.

It just kind of hit me though, a painters brush stroke can be extremely planned and precise and still be art, and he/she may be very technical in order to acheive desired results. He would not call himself a scientist, but an artist. But there are elements of both science and art in his work.

Precision does not have to equal science, it simply comes down to the preparers mind set. Despite my apparent precision, I do not consider my precise brewing an act of science.

[Shelob]

5) Ami I making a science out of something that is not?

But there are elements of both science and art in his work.
Precision does not have to equal science, it simply comes down to the preparers mind set. Despite my apparent precision, I do not consider my precise brewing an act of science.

Aptly said Chip!

I just love TC, I have learned soooo much from the different threads. And we need to take into account that some teas are way more forgiving than others with lack of precision in our brewing.

For instance, I have found blacks to be very forgiving whereas Japanese greens obviously need more careful brewing. I know for a fact per my taste buds, that the more you follow the parameters, the better the tea!

I like how in the 'Green Tea' thread, many different parameters exist for brewing 1 type of green, however they are close enough to each other that a little experimentation per the imbiber is suggested for us to get that individual taste for 'our perfect cup o' tea!' Great stuff in this forum of ours

[Space Samurai]

Very well said, Chip.

[esabet]

5) Ami I making a science out of something that is not?

Ah, you are trying to make a science out of an art.

-Doug- (merely an apprentice)

This is something that I have thought about for sometime, years actually. I often thought am I too precise about brewing certain tea, taking art out of the preparation, and turning into a science with test tubes, scales, and thermometers.

It just kind of hit me though, a painters brush stroke can be extremely planned and precise and still be art, and he/she may be very technical in order to acheive desired results. He would not call himself a scientist, but an artist. But there are elements of both science and art in his work.

Precision does not have to equal science, it simply comes down to the preparers mind set. Despite my apparent precision, I do not consider my precise brewing an act of science.

Indeed a great clarification, specially when you look at the whole picture! Thank You

[Chip]

Aptly said Chip!

Very well said, Chip.

Indeed a great clarification, specially when you look at the whole picture! Thank You

Thank you, thank you, thank you ...

I will now create a masterpiece cuppa sencha!

*loves edible art*
.