I've noticed on some reviews people claim to rebrew the same batch of tea and was wondering what criteria there is on this. Is it only certain types of tea that are adequate for rebrews or do all qualify and if so, what would be the signs that a batch of leaves can be brewed again as the only thing I notice after brewing is they tend to expand.
Any tips?
May 6th, '09, 18:13
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kkthxby3
[Edit; think I initially misunderstood your question; I've reworded, though I still left in some information about what I thought you were talking about]
Are you talking about rebrewing the tea in the same session (i.e., without letting the leaves cool down), or about drinking the same tea leaves for days (or weeks) at a time? In the first case, almost any tea is suitable for rebrewing, though most green / white teas and some red ("black") teas will not yield that many brews or that much of a change in taste between the different brews.
Oolong and pu'er are the teas that are usually most "durable" and most commonly brewed over and over to appreciate the differences between the infusions. However, there's no reason not to brew any tea over and over as long as it still tastes good -- in fact, if you're not brewing most teas at least twice, you're just throwing your money away. The amount of leaf you use (compared to the volume of water) is obviously a major factor here.
If you're talking about drinking the same tea over multiple days, I've never heard a concrete answer about what types of teas are suitable for this.
I could be wrong, but I think usually it's more aged and / or roasted teas... medium to high fire oolongs, aged pu'er and other post-fermented teas. In general, I'd probably do it with a higher quality / more expensive tea before I did it with a cheap tea, but maybe that's just me. My limited experience says that greener teas don't seem to taste so great when re-brewed later on, but I don't think it'll kill you to try and see how it tastes for you.
If you haven't already, have a look at the "detailed tasting method" TIM posted about on his site (a few other people participated in this experiment and posted their own experiences, like Phyll at phyllsheng.blogspot.com).
http://themandarinstea.blogspot.com/200 ... sting.html
http://phyllsheng.blogspot.com/2008/09/ ... ended.html
I think as long as you use boiling water, though, and aren't letting leaves sit for days at a time before rebrewing, you're probably not going to endanger your health... YMMV.
Are you talking about rebrewing the tea in the same session (i.e., without letting the leaves cool down), or about drinking the same tea leaves for days (or weeks) at a time? In the first case, almost any tea is suitable for rebrewing, though most green / white teas and some red ("black") teas will not yield that many brews or that much of a change in taste between the different brews.
Oolong and pu'er are the teas that are usually most "durable" and most commonly brewed over and over to appreciate the differences between the infusions. However, there's no reason not to brew any tea over and over as long as it still tastes good -- in fact, if you're not brewing most teas at least twice, you're just throwing your money away. The amount of leaf you use (compared to the volume of water) is obviously a major factor here.
If you're talking about drinking the same tea over multiple days, I've never heard a concrete answer about what types of teas are suitable for this.
I could be wrong, but I think usually it's more aged and / or roasted teas... medium to high fire oolongs, aged pu'er and other post-fermented teas. In general, I'd probably do it with a higher quality / more expensive tea before I did it with a cheap tea, but maybe that's just me. My limited experience says that greener teas don't seem to taste so great when re-brewed later on, but I don't think it'll kill you to try and see how it tastes for you.
If you haven't already, have a look at the "detailed tasting method" TIM posted about on his site (a few other people participated in this experiment and posted their own experiences, like Phyll at phyllsheng.blogspot.com).
http://themandarinstea.blogspot.com/200 ... sting.html
http://phyllsheng.blogspot.com/2008/09/ ... ended.html
I think as long as you use boiling water, though, and aren't letting leaves sit for days at a time before rebrewing, you're probably not going to endanger your health... YMMV.
May 7th, '09, 01:16
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for some examples of what wyardley is speaking of: most of my higher quality senchas will yield me 3 to 6 infusions. whilst my king anxi TKY oolong can stretch up to 10 or so maybe more. I definately save my TKY overnight if it hasnt had its full run and drink it again in the morning. I just make sure there is as little moisture as possible left in my yixing with the leaves overnight
My list would be something like this:
Keemun and Yunnan Gold: 3 infusions
Assam: 1-2 infusions
Darjeeling: 3 infusions
Sencha: 3 infusions
Chinese green: 3 infusions
Oolong: 5-15 infusions if gongfued, 3-5 if brewed "Western" style
Puerh: 5-15 infusions if gongfued, 3-5 if brewed "Western" style
Keemun and Yunnan Gold: 3 infusions
Assam: 1-2 infusions
Darjeeling: 3 infusions
Sencha: 3 infusions
Chinese green: 3 infusions
Oolong: 5-15 infusions if gongfued, 3-5 if brewed "Western" style
Puerh: 5-15 infusions if gongfued, 3-5 if brewed "Western" style
The noise comes from the other side of the mirror
Pretty much any loose leaf tea can be brewed twice. And there is never any harm in experimenting with a particular tea to see if it stands up to more than two infusions. I'm on a third infusion of an oolong right now that I was told is only good for two. I'm happy with the results.
I have come across at least a few people who might save a puerh for more infusions the next day. In those cases they pretty much know from experience that the tea will produce good results.
I have come across at least a few people who might save a puerh for more infusions the next day. In those cases they pretty much know from experience that the tea will produce good results.
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May 7th, '09, 17:17
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Joined: Apr 29th, '09, 02:30
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kkthxby3
Thanks for the replies. Sorry for the lack of clarity, still coming to in terminology.
Yes, I'm asking about reinfusing. Finish your first cup of tea and put the basket with the same, just used leaves back in to reinfuse.
Good to know, I'll definitely start reinfusing. I tend to always want to reinfuse the herbals when watching TV at night or the whites, so'll start experimenting with how many I can get.
Yes, I'm asking about reinfusing. Finish your first cup of tea and put the basket with the same, just used leaves back in to reinfuse.
Good to know, I'll definitely start reinfusing. I tend to always want to reinfuse the herbals when watching TV at night or the whites, so'll start experimenting with how many I can get.
May 7th, '09, 17:34
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Proinsias
I think the nuts and bolts of it are:
Less leaf, bigger vessel, more time = few infusions
More leaf, smaller vessel, less time = many infusions
Western style brewing at the extreme is a large teapot with little leaf which is left for a long period of time, gong fu brewing at the extreme is loads of leaf crammed into a tiny pot with many infusions.
Obviously as stated above the kind of tea will be a factor.
I agree with wyardley that greens aren't at their best if left for long periods of time between brews but pouring on some boiling water at the end of a session and letting it brew overnight can yield a nice cup in the morning.
Less leaf, bigger vessel, more time = few infusions
More leaf, smaller vessel, less time = many infusions
Western style brewing at the extreme is a large teapot with little leaf which is left for a long period of time, gong fu brewing at the extreme is loads of leaf crammed into a tiny pot with many infusions.
Obviously as stated above the kind of tea will be a factor.
I agree with wyardley that greens aren't at their best if left for long periods of time between brews but pouring on some boiling water at the end of a session and letting it brew overnight can yield a nice cup in the morning.