Black teas do not tolerate re-extraction, unless you enjoy very bitter notes with relatively little good flavor.
Green teas that are far less oxidized are *difficult* to extract in one infusion and offer a gradation of flavors upon serial re-extractions.
However, I thought the subject was: which tea would you choose to drink all day - not could you extract every last molecule of flavor by successive extractions!
A fruity Darjeeling or a moderate Ceylon would do nicely for the colder months, as would a black Nilgiri pr a scented Keemun in the moderate seaons. In the warmest season, a floral green would be best as a thirst quencher.
Green teas that are far less oxidized are *difficult* to extract in one infusion and offer a gradation of flavors upon serial re-extractions.
However, I thought the subject was: which tea would you choose to drink all day - not could you extract every last molecule of flavor by successive extractions!
A fruity Darjeeling or a moderate Ceylon would do nicely for the colder months, as would a black Nilgiri pr a scented Keemun in the moderate seaons. In the warmest season, a floral green would be best as a thirst quencher.
Well, since this is the Black Tea forum I'll restrict my comments to black tea that I rebrew. So far most of the china red teas (black tea) have that quality, with many of them being amienable to gong fu style brewing. For western style I've had great luck with Nilgiris going for 3-4 western style brews , like 3,4,5,7 minutes or so. My current favorite is the Bi Luo Chun Red Tea I got at NCTG, that is a great gong fu last long black tea.
Do something different, something different will happen. ( Gong Fu Garden )
Jan 22nd, '09, 13:38
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