Monday TeaDay 1/24/11 Maxwell House, good to the last drop?

[laura99]

I try my best, but when I come back for another steep there always seems to be a small puddle of missed tea at the bottom of the pot.

+1. I try and get the last out before the next brew though, specially with greens!

Lao Tai Di Qing Xin Oolong from Norbu in my cup today. Something green up next.

[entropyembrace]

I give the pot a few gentle shakes...but I´m sure it´s still possible to get more drops out....

[TwoPynts]

Pretty much every drop, but I won't sit there for 5 minutes waiting for that final drip.


ooooh darjeeling was in the cup today.

[fracol]

(10 Minutes Later)

Wait Wait guys I think I see it coming. Oh this is definitely it. Ya here it comes.


drip



(whole crowd erupts in cheers) "finally we can drink our tea"

[brad4419]

Don't you guys eat the leaves?

sometimes.

I always take the lid off the pot, turn it upside down and shake every last drop out, even if it means burnt fingers. Seriously

[brad4419]

(10 Minutes Later)

Wait Wait guys I think I see it coming. Oh this is definitely it. Ya here it comes.


drip



(whole crowd erupts in cheers) "finally we can drink our tea"

[Skippyandjif]

I shake like there's no tomorrow. I love the tea I drink, so I want to drink all I can of it!

Rose congou this afternoon; currently drinking pouchong.

[Takarabune]

Gotta 'savor the flavor!'

[JRS22]

Depends on the tea. With Japanese tea I shake out every last drop - it's my understanding that the liquid remaining in the kyusu becomes bitter while it stands. With Chinese tea I can be more relaxed.

[debunix]

I do shake out the last drop--carefully, have chipped a pot once--mostly because I am worried about overly concentrated and bitter tea from leaving it with the leaves.

[msurads06]

I will occasionally shake the pot but i am much too worried about chipping/breaking my pots so i usually tip it until the drips slow down and then dont worry about whats left.

[gargoylekitty]

Always try to get the last drop and am pretty good with it, though notice that there's always a small pool of tea left with the leaves no matter how I go about it when brewing Japanese greens in a gaiwan.

[nickE]

I don't do much shaking with gaiwans or yixing, but I do with my kyusu. This is because when I use my kyusu, I am brewing Sencha and I don't want water to be left brewing between infusions.