'Day after' sheng puerh

[skilfautdire]

After a few cups in the afternoon I decided not to throw away the sheng leaves and leave them in the otherwise empty yixing teapot. The next morning the remaining infusions were great, even better I find than the cups made the day before. Has anyone tried/found this with raw puerh ?

[the_skua]

I do it all the time. I'll have three or four steeps of sheng before I go to work and then do the same thing the next two mornings. Surprisingly, the leaves don't seem to oxidize much, nor do they get funky.

I'm not sure that I would consider the subsequent days of steeping necessarily better, but they're just as good as the first day, for sure.

[Zpro]

I do it a lot as well, often tastes the same or better for me.

[shogun89]

I will usually keep the same leaves going for 3-4 days. Works out fine for me.

[skilfautdire]

Last time I found the 'day after' sheng more mellow and rich, so that's why I qualified it as better.

Do you gals/guys also do that with shu puerh ? I only tried it with sheng so far.

[tingjunkie]

Shu tends to have a high amount of gluten in it (or so I've been told), and I've found that multiple day shu brewing will result in some funky baguette/play dough flavors. But, hey, give it a try for yourself. Your experience may differ.

[debunix]

Gluten? Call me skeptical. A little review from Wikipedia:

"Gluten (from Latin gluten "glue") is the composite of two proteins called gliadin and glutenin. These exist, conjoined with starch, and endosperms of some grass-related grains, notably wheat, rye, and barley. ... The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, true gluten, with gliadin and glutenin, is limited to certain members of the grass family...."

Unless someone floured the tea leaves, I just don't see where puerh or any tea would get gluten.

[entropyembrace]

maybe Ting means yeast, because no way it´s gluten.

[tingjunkie]

That's exactly why I put the "or so I've been told" disclaimer. Gluten, yeast, or Wonder Bread... either way, overnight shu steeps taste like Playdough to me.

[debunix]

I've never been so enamored of a shu that I wanted to save & resteep overnight. I generally make it by the thermos full for tea on the road or away from my teawares. In the course of exploring puerh, I started with shu, and so I'm not worried I'll run out of it any time soon!

[spinmail]

My experiment with "day after" sheng was surprising. I'm not a cheerleader for young sheng in general, but reserving the previous day's leaves can work well - especially if you've done only a few infusions.

[hop_goblin]

Yes, most pu is very hearty. I have left it a day with no problems. though if exposed it can pick up ambient scents.

[shirley_chaile]

But in China, it is always said don't drink tea overnight. though i found a day after Pu Erh is good, i insist not "Day after"