... kind of like skipping Tea Brewing 101 and taking Advanced and Theoretical Brewing Technics 201.
Using all the cast iron stuff in brewing, etc is confusing a relatively easy process. I would suggest, putting them aside and try more basic and more customary technics which you will find throughout the forum.
Seriously, boiling and brewing using all cast iron confuses me, and I have been seriously drinking tea for 10 years.
Well, I want to "decant" into my teapot (which I just bought and want to use). Worse comes to worse I guess I could use a third pot in the middle. Like heat the water, brew in a second vessel, and then decant into my teapot.
I guess in the end all I can do is experiment and see what I think tastes best.
Thanks again.
I guess in the end all I can do is experiment and see what I think tastes best.
Thanks again.
Jul 20th, '09, 20:59
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Well, teapots are designed to be good at brewing, so I would recommend doing that and decanting into that other vessel; it's always a good idea to use the tool designed for the job, and not just with tea. 
If you're concerned about cleanup because of the small opening, its really not as much of an issue as you might think; just fill with water, dump, and repeat until clean. Teapots really don't need any scrubbing if you rinse after each use.
If you're concerned about cleanup because of the small opening, its really not as much of an issue as you might think; just fill with water, dump, and repeat until clean. Teapots really don't need any scrubbing if you rinse after each use.
No im not messing with you. And im not completely new to tea. And im not a fool, idiot, or insane person. Im also not over-complicating anything. Im just asking if I can brew tea in the kettle instead of the pot. That is a complicated question.
Its ironic that the only good answer about this i've gotten is from someone outside of the chat room. He just answered my question without being snotty or condescending about it.
He suggested that the pouring of the water onto the leaves serves the purpose of completely and evenly dousing them. He also mentioned how often one attempts to pour the water along the side of the brewing vessel (such as a gaiwan) in order to reduce the oxidation. With that in mind, he said that adding the leaves to the water and stirring slightly to infuse the tea might be a great way since the water isn't being jostled as much.
Thank you to that person for just answering my question about the effect on the tea, instead of telling me im crazy for considering the method at all...
Its ironic that the only good answer about this i've gotten is from someone outside of the chat room. He just answered my question without being snotty or condescending about it.
He suggested that the pouring of the water onto the leaves serves the purpose of completely and evenly dousing them. He also mentioned how often one attempts to pour the water along the side of the brewing vessel (such as a gaiwan) in order to reduce the oxidation. With that in mind, he said that adding the leaves to the water and stirring slightly to infuse the tea might be a great way since the water isn't being jostled as much.
Thank you to that person for just answering my question about the effect on the tea, instead of telling me im crazy for considering the method at all...
Jul 20th, '09, 22:31
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Hmm, I did not think I was being snooty or condescending at all. Sorry you feel that way. I was just trying to assist you, someone I know nothing about since you really did not tell us.
However I did feel you were asking and then not listening or being rather stubborn, thus some frustration may have been coming out from others who were also trying to help.
Good luck with your tea experiments.
However I did feel you were asking and then not listening or being rather stubborn, thus some frustration may have been coming out from others who were also trying to help.
Good luck with your tea experiments.
Last edited by Chip on Jul 20th, '09, 22:33, edited 1 time in total.
Jul 20th, '09, 22:37
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Oh, ok. No problem then. Maybe someone else will want to chime in anyways.
I guess what I really need is an explanation of the effect of pouring water on tea. What does the act of water falling onto the leaves do to the leaves? Im looking online, but it is hard to find an actual explanation of the processes involved.
I guess what I really need is an explanation of the effect of pouring water on tea. What does the act of water falling onto the leaves do to the leaves? Im looking online, but it is hard to find an actual explanation of the processes involved.
Jul 20th, '09, 23:01
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MisterPanda wrote:...that the pouring of the water onto the leaves serves the purpose of completely and evenly dousing them.
Yep, that's it! Not terribly complicated, though there are also some issues with agitation that I mention later in this post.
People usually do this to avoid being too harsh on the tea leaves IIRC. The oxidation thing sounds like total BS or a misunderstanding of the word "oxidation."MisterPanda wrote:He also mentioned how often one attempts to pour the water along the side of the brewing vessel (such as a gaiwan) in order to reduce the oxidation.
Some do this with certain green teas, but only because it has been determined that those teas are very fragile/sensitive. You almost always want some jostling/agitation as it helps the infusion progress, and in certain cases you want a lot of agitation.MisterPanda wrote:With that in mind, he said that adding the leaves to the water and stirring slightly to infuse the tea might be a great way since the water isn't being jostled as much.
To be fair, if that was the main question to which you wanted an answer, you buried it in a thread that seemed to be about something else entirely (brewing in a kettle). If you titled the thread "Adding tea to water" or something to that effect (which I think I've seen discussed before actually, try searching), it would have been more obvious and as a bonus, you would have attracted readers who were more qualified to answer that question.MisterPanda wrote:Thank you to that person for just answering my question about the effect on the tea, instead of telling me im crazy for considering the method at all...
I guess I can understand that, but the whole point is that the effect of adding water to leaves or visa versa is what determines if I should brew in the kettle or not. Right now it would be easiest to do so for me. So if the adding of water does nothing but 1. wet the leaves completely, and 2. agitate them a bit for brewing...... well then I have no doubt that adding them to standing water and stiring/swishing the kettle will do the same.
I guess i'll just have to keep experimenting on my own and see how the teas turn out. I even bought a little notebook to begin keeping track of my tea adventures. Where I buy tea, how much I paid, how I brew each one and the results that different times, temperature, etc cause.... I think it will be a fun exercise!
I guess i'll just have to keep experimenting on my own and see how the teas turn out. I even bought a little notebook to begin keeping track of my tea adventures. Where I buy tea, how much I paid, how I brew each one and the results that different times, temperature, etc cause.... I think it will be a fun exercise!
I guess you are not a "follower" and like to break new ground.