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Multiple infusions - how to do
Multiple infusions - how to do
I've been drinking tea for some years, but never managed to
understando how to do multiple infusions of the same leaves. So, I
have the the impression that I am wasting the leaves, not withdrawing
all their potential.
As I am the only tea drinker at home, I use a mug with a Chatsford
mesh infuser.
My questions are these:
Multiple infusions must be made one immediately after another? If not,
how long can I wait before infusing the same leaves again? One hour?
12 hour? One day? a couple of days? That's an important issue, because
normally I only drink tea at night and not always like to drink
several mugs, specially if they are of the same type of tea.
If I can store used leaves for one day, I should I do it? Keep them in
the infuser?
Thanks in advance!
Joao Baptista
Lisbon - Portugal
I've been drinking tea for some years, but never managed to
understando how to do multiple infusions of the same leaves. So, I
have the the impression that I am wasting the leaves, not withdrawing
all their potential.
As I am the only tea drinker at home, I use a mug with a Chatsford
mesh infuser.
My questions are these:
Multiple infusions must be made one immediately after another? If not,
how long can I wait before infusing the same leaves again? One hour?
12 hour? One day? a couple of days? That's an important issue, because
normally I only drink tea at night and not always like to drink
several mugs, specially if they are of the same type of tea.
If I can store used leaves for one day, I should I do it? Keep them in
the infuser?
Thanks in advance!
Joao Baptista
Lisbon - Portugal
Re: Multiple infusions - how to do
On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> I've been drinking tea for some years, but never managed to
> understando how to do multiple infusions of the same leaves. So, I
> have the the impression that I am wasting the leaves, not withdrawing
> all their potential.
> As I am the only tea drinker at home, I use a mug with a Chatsford
> mesh infuser.
> My questions are these:
> Multiple infusions must be made one immediately after another? If not,
> how long can I wait before infusing the same leaves again? One hour?
> 12 hour? One day? a couple of days? That's an important issue, because
> normally I only drink tea at night and not always like to drink
> several mugs, specially if they are of the same type of tea.
> If I can store used leaves for one day, I should I do it? Keep them in
> the infuser?
>
> Thanks in advance!
>
> Joao Baptista
> Lisbon - Portugal
Olį Joao,
Well, I think multiple infusions may be tough to do with your current
setup. Not that there is anything wrong with it, just that it isn't
optimal for multiple infusions beyond maybe two. I'm not sure what
kind of tea you are drinking either, so maybe let us know that bit of
info too if you would.
Basically multiple infusions are done with smaller vessels and a
decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
Yixing teapots. They should all be done in a fairly short time frame
and at most a couple hours, personally in a covered vessel I'd say 6-8
hours max before the air is going to react with the tea and affect the
flavor, but 2-4 is normally as long as I personally would go. Some
types of tea stand up better than others as well, Puerhs being tops
and other higher fermented/fired teas blacks, oolongs, etc. White teas
are hit or miss and might be good for 2-3 infusions and the same with
most greens... again depending on the individual tea.
In a large teapot and with only one person drinking it, one or two
infusions is about all you could ask for. Hope that helps!
- Dominic
On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> I've been drinking tea for some years, but never managed to
> understando how to do multiple infusions of the same leaves. So, I
> have the the impression that I am wasting the leaves, not withdrawing
> all their potential.
> As I am the only tea drinker at home, I use a mug with a Chatsford
> mesh infuser.
> My questions are these:
> Multiple infusions must be made one immediately after another? If not,
> how long can I wait before infusing the same leaves again? One hour?
> 12 hour? One day? a couple of days? That's an important issue, because
> normally I only drink tea at night and not always like to drink
> several mugs, specially if they are of the same type of tea.
> If I can store used leaves for one day, I should I do it? Keep them in
> the infuser?
>
> Thanks in advance!
>
> Joao Baptista
> Lisbon - Portugal
Olį Joao,
Well, I think multiple infusions may be tough to do with your current
setup. Not that there is anything wrong with it, just that it isn't
optimal for multiple infusions beyond maybe two. I'm not sure what
kind of tea you are drinking either, so maybe let us know that bit of
info too if you would.
Basically multiple infusions are done with smaller vessels and a
decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
Yixing teapots. They should all be done in a fairly short time frame
and at most a couple hours, personally in a covered vessel I'd say 6-8
hours max before the air is going to react with the tea and affect the
flavor, but 2-4 is normally as long as I personally would go. Some
types of tea stand up better than others as well, Puerhs being tops
and other higher fermented/fired teas blacks, oolongs, etc. White teas
are hit or miss and might be good for 2-3 infusions and the same with
most greens... again depending on the individual tea.
In a large teapot and with only one person drinking it, one or two
infusions is about all you could ask for. Hope that helps!
- Dominic
Re: Multiple infusions - how to do
"Dominic T." <dominictiberio@gmail,com > writes:
> On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > [...]
> > As I am the only tea drinker at home, I use a mug with a Chatsford
> > mesh infuser.
> > [...]
>
> Well, I think multiple infusions may be tough to do with your current
> setup. Not that there is anything wrong with it, just that it isn't
> optimal for multiple infusions beyond maybe two. I'm not sure what
> kind of tea you are drinking either, so maybe let us know that bit of
> info too if you would.
Sorry, but he's using a mug, not a big pot, with the infuser basket.
With a decent green tea, I would expect three infusions, more if it's
a really good tea. Brewed this way, oolongs and Pu'ers should support
more than three infusions.
> Basically multiple infusions are done with smaller vessels and a
> decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
> Yixing teapots. They should all be done in a fairly short time frame
> and at most a couple hours, personally in a covered vessel I'd say 6-8
> hours max before the air is going to react with the tea and affect the
> flavor, but 2-4 is normally as long as I personally would go. Some
> types of tea stand up better than others as well, Puerhs being tops
> and other higher fermented/fired teas blacks, oolongs, etc. White teas
> are hit or miss and might be good for 2-3 infusions and the same with
> most greens... again depending on the individual tea.
I do agree, though, that you increase the scope for lots of infusions
by increasing the ratio of amount of leaf to size of brewing vessel.
I habitually use a gaiwan of approximately 100 ml because I love the
way the taste and aroma change in the course of many steeps.
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
recent addition: Yong Hu Ming Cheng
"Dominic T." <dominictiberio@gmail,com > writes:
> On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > [...]
> > As I am the only tea drinker at home, I use a mug with a Chatsford
> > mesh infuser.
> > [...]
>
> Well, I think multiple infusions may be tough to do with your current
> setup. Not that there is anything wrong with it, just that it isn't
> optimal for multiple infusions beyond maybe two. I'm not sure what
> kind of tea you are drinking either, so maybe let us know that bit of
> info too if you would.
Sorry, but he's using a mug, not a big pot, with the infuser basket.
With a decent green tea, I would expect three infusions, more if it's
a really good tea. Brewed this way, oolongs and Pu'ers should support
more than three infusions.
> Basically multiple infusions are done with smaller vessels and a
> decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
> Yixing teapots. They should all be done in a fairly short time frame
> and at most a couple hours, personally in a covered vessel I'd say 6-8
> hours max before the air is going to react with the tea and affect the
> flavor, but 2-4 is normally as long as I personally would go. Some
> types of tea stand up better than others as well, Puerhs being tops
> and other higher fermented/fired teas blacks, oolongs, etc. White teas
> are hit or miss and might be good for 2-3 infusions and the same with
> most greens... again depending on the individual tea.
I do agree, though, that you increase the scope for lots of infusions
by increasing the ratio of amount of leaf to size of brewing vessel.
I habitually use a gaiwan of approximately 100 ml because I love the
way the taste and aroma change in the course of many steeps.
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
recent addition: Yong Hu Ming Cheng
Re: Multiple infusions - how to do
On Feb 19, 10:26 am, Lewis Perin <pe...@panix,com > wrote:
> "Dominic T." <dominictibe...@gmail,com > writes:
> > On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > > [...]
> > > As I am the only tea drinker at home, I use a mug with a Chatsford
> > > mesh infuser.
> > > [...]
>
> > Well, I think multiple infusions may be tough to do with your current
> > setup. Not that there is anything wrong with it, just that it isn't
> > optimal for multiple infusions beyond maybe two. I'm not sure what
> > kind of tea you are drinking either, so maybe let us know that bit of
> > info too if you would.
>
> Sorry, but he's using a mug, not a big pot, with the infuser basket.
> With a decent green tea, I would expect three infusions, more if it's
> a really good tea. Brewed this way, oolongs and Pu'ers should support
> more than three infusions.
Oops, sorry, I saw Chatsford and my mind skipped over the mug bit... I
assumed it was a Chatsford teapot/infuser. Good catch Lew.
- Dominic
On Feb 19, 10:26 am, Lewis Perin <pe...@panix,com > wrote:
> "Dominic T." <dominictibe...@gmail,com > writes:
> > On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > > [...]
> > > As I am the only tea drinker at home, I use a mug with a Chatsford
> > > mesh infuser.
> > > [...]
>
> > Well, I think multiple infusions may be tough to do with your current
> > setup. Not that there is anything wrong with it, just that it isn't
> > optimal for multiple infusions beyond maybe two. I'm not sure what
> > kind of tea you are drinking either, so maybe let us know that bit of
> > info too if you would.
>
> Sorry, but he's using a mug, not a big pot, with the infuser basket.
> With a decent green tea, I would expect three infusions, more if it's
> a really good tea. Brewed this way, oolongs and Pu'ers should support
> more than three infusions.
Oops, sorry, I saw Chatsford and my mind skipped over the mug bit... I
assumed it was a Chatsford teapot/infuser. Good catch Lew.
- Dominic
Re: Multiple infusions - how to do
On Feb 19, 7:26 am, Lewis Perin <pe...@panix,com > wrote:
> "Dominic T." <dominictibe...@gmail,com > writes:
> > On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > > [...]
> > > As I am the only tea drinker at home, I use a mug with a Chatsford
> > > mesh infuser.
> > > [...]
>
> > Well, I think multiple infusions may be tough to do with your current
> > setup. Not that there is anything wrong with it, just that it isn't
> > optimal for multiple infusions beyond maybe two. I'm not sure what
> > kind of tea you are drinking either, so maybe let us know that bit of
> > info too if you would.
>
> Sorry, but he's using a mug, not a big pot, with the infuser basket.
> With a decent green tea, I would expect three infusions, more if it's
> a really good tea. Brewed this way, oolongs and Pu'ers should support
> more than three infusions.
>
> > Basically multiple infusions are done with smaller vessels and a
> > decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
> > Yixing teapots. They should all be done in a fairly short time frame
> > and at most a couple hours, personally in a covered vessel I'd say 6-8
> > hours max before the air is going to react with the tea and affect the
> > flavor, but 2-4 is normally as long as I personally would go. Some
> > types of tea stand up better than others as well, Puerhs being tops
> > and other higher fermented/fired teas blacks, oolongs, etc. White teas
> > are hit or miss and might be good for 2-3 infusions and the same with
> > most greens... again depending on the individual tea.
>
> I do agree, though, that you increase the scope for lots of infusions
> by increasing the ratio of amount of leaf to size of brewing vessel.
> I habitually use a gaiwan of approximately 100 ml because I love the
> way the taste and aroma change in the course of many steeps.
>
> /Lew
> ---
> Lew Perin / pe...@acm.org http :// www .panix,com /~perin/babelcarp.html
> recent addition: Yong Hu Ming Cheng
Howdy - I am a lurker learning from the various discussions. I have a
2 or 3 brewing I do with my 2 quart heavy pot and one of those
stainless steel tea things I got at some kitchen store. My daily mix
is a fairly good ceylon that I thought did not have the body I like so
I added about 1/10th of an excellent Lapsong Souchong to it and brew
it strong. I fill the mesh with the, leaf pour boiling water through
it and set the leaf aside in a beaker with a small lid over it. The
second time I brew I let it sit about 1 minute and the third time I
let it sit until I like the color. Since I always drink it with milk
that seems to work for me. You people are obviously more careful tea
drinkers than I but I just try things until they work for me. My
favorite tea (the very best in the world LOL) is an Assam tippy
something I got at Murchies on Vancouver Island. I will soon have no
more and will hunt another good tea that will hold up to milk.
Any suggestions for another assam or a chinese tea with the body to
hold up to milk like Assam has. Or I could make another mix from a
tea I bought a pound of and need to doctor it in order to use it up.
That Lapsong souchong will put hair on anyone's chest.
On Feb 19, 7:26 am, Lewis Perin <pe...@panix,com > wrote:
> "Dominic T." <dominictibe...@gmail,com > writes:
> > On Feb 18, 9:01 pm, jpbati...@netcabo.pt wrote:
> > > [...]
> > > As I am the only tea drinker at home, I use a mug with a Chatsford
> > > mesh infuser.
> > > [...]
>
> > Well, I think multiple infusions may be tough to do with your current
> > setup. Not that there is anything wrong with it, just that it isn't
> > optimal for multiple infusions beyond maybe two. I'm not sure what
> > kind of tea you are drinking either, so maybe let us know that bit of
> > info too if you would.
>
> Sorry, but he's using a mug, not a big pot, with the infuser basket.
> With a decent green tea, I would expect three infusions, more if it's
> a really good tea. Brewed this way, oolongs and Pu'ers should support
> more than three infusions.
>
> > Basically multiple infusions are done with smaller vessels and a
> > decent amount of leaves. Small as in a gaiwan, brew-in mug, or smaller
> > Yixing teapots. They should all be done in a fairly short time frame
> > and at most a couple hours, personally in a covered vessel I'd say 6-8
> > hours max before the air is going to react with the tea and affect the
> > flavor, but 2-4 is normally as long as I personally would go. Some
> > types of tea stand up better than others as well, Puerhs being tops
> > and other higher fermented/fired teas blacks, oolongs, etc. White teas
> > are hit or miss and might be good for 2-3 infusions and the same with
> > most greens... again depending on the individual tea.
>
> I do agree, though, that you increase the scope for lots of infusions
> by increasing the ratio of amount of leaf to size of brewing vessel.
> I habitually use a gaiwan of approximately 100 ml because I love the
> way the taste and aroma change in the course of many steeps.
>
> /Lew
> ---
> Lew Perin / pe...@acm.org http :// www .panix,com /~perin/babelcarp.html
> recent addition: Yong Hu Ming Cheng
Howdy - I am a lurker learning from the various discussions. I have a
2 or 3 brewing I do with my 2 quart heavy pot and one of those
stainless steel tea things I got at some kitchen store. My daily mix
is a fairly good ceylon that I thought did not have the body I like so
I added about 1/10th of an excellent Lapsong Souchong to it and brew
it strong. I fill the mesh with the, leaf pour boiling water through
it and set the leaf aside in a beaker with a small lid over it. The
second time I brew I let it sit about 1 minute and the third time I
let it sit until I like the color. Since I always drink it with milk
that seems to work for me. You people are obviously more careful tea
drinkers than I but I just try things until they work for me. My
favorite tea (the very best in the world LOL) is an Assam tippy
something I got at Murchies on Vancouver Island. I will soon have no
more and will hunt another good tea that will hold up to milk.
Any suggestions for another assam or a chinese tea with the body to
hold up to milk like Assam has. Or I could make another mix from a
tea I bought a pound of and need to doctor it in order to use it up.
That Lapsong souchong will put hair on anyone's chest.
Re: Multiple infusions - how to do
For multiple steepings it is really convenient to use a "magic
steeper" or what we call a simple steep. I hate to be commercial here
but there is a picture on the front page of our online store www .admaritea,com
but before anyone complains about a self serving post, these things
are available on many sites! The nice thing is the steeped tea drains
from the bottom leaving the leaves in the mug ready to accept a second
steep.
Personally, I find the greens, oolongs and pu'rehs work the best for
multiple steeping. For me, black tea loses too much flavor for a
second go 'round. In a prior post, someone was not as positive about
multiple green steeping. That might be that the water is too hot or
the step time too long on the first steep.
Richard
For multiple steepings it is really convenient to use a "magic
steeper" or what we call a simple steep. I hate to be commercial here
but there is a picture on the front page of our online store www .admaritea,com
but before anyone complains about a self serving post, these things
are available on many sites! The nice thing is the steeped tea drains
from the bottom leaving the leaves in the mug ready to accept a second
steep.
Personally, I find the greens, oolongs and pu'rehs work the best for
multiple steeping. For me, black tea loses too much flavor for a
second go 'round. In a prior post, someone was not as positive about
multiple green steeping. That might be that the water is too hot or
the step time too long on the first steep.
Richard
Re: Multiple infusions - how to do
On Feb 20, 9:41 pm, rich...@lokadog,com wrote:
> For multiple steepings it is really convenient to use a "magic
> steeper" or what we call a simple steep. I hate to be commercial here
> but there is a picture on the front page of our online storewww .admaritea,com
> but before anyone complains about a self serving post, these things
> are available on many sites! The nice thing is the steeped tea drains
> from the bottom leaving the leaves in the mug ready to accept a second
> steep.
>
> Personally, I find the greens, oolongs and pu'rehs work the best for
> multiple steeping. For me, black tea loses too much flavor for a
> second go 'round. In a prior post, someone was not as positive about
> multiple green steeping. That might be that the water is too hot or
> the step time too long on the first steep.
>
> Richard
The "magic steeper" or as it is better known here and in our archives
is Adagio's ingenuiTEA, it is decent for the purpose but with some
research in the archives meets with mixed reviews. They are neat and
do work for the intended purpose but just a bit clumsy and overkill. A
simple gaiwan and a tea cup/mug to pour off into once steeped serves
the same purpose and is a much more elegant solution.
If it was my comments as to greens and multiple infusions that is
being referenced I still firmly stand by my comment in that many
greens do not stand up well to multiple infusions, some do though as I
stated. I can make some really good Bi Lo Chun last for 3 maybe 4
infusions, I can also get one solid infusion from some gyokuro or
certain senchas or a number of Chinese greens. Same thing goes for
black teas, many die off after one infusion but there are numerous
exceptions.
- Dominic
On Feb 20, 9:41 pm, rich...@lokadog,com wrote:
> For multiple steepings it is really convenient to use a "magic
> steeper" or what we call a simple steep. I hate to be commercial here
> but there is a picture on the front page of our online storewww .admaritea,com
> but before anyone complains about a self serving post, these things
> are available on many sites! The nice thing is the steeped tea drains
> from the bottom leaving the leaves in the mug ready to accept a second
> steep.
>
> Personally, I find the greens, oolongs and pu'rehs work the best for
> multiple steeping. For me, black tea loses too much flavor for a
> second go 'round. In a prior post, someone was not as positive about
> multiple green steeping. That might be that the water is too hot or
> the step time too long on the first steep.
>
> Richard
The "magic steeper" or as it is better known here and in our archives
is Adagio's ingenuiTEA, it is decent for the purpose but with some
research in the archives meets with mixed reviews. They are neat and
do work for the intended purpose but just a bit clumsy and overkill. A
simple gaiwan and a tea cup/mug to pour off into once steeped serves
the same purpose and is a much more elegant solution.
If it was my comments as to greens and multiple infusions that is
being referenced I still firmly stand by my comment in that many
greens do not stand up well to multiple infusions, some do though as I
stated. I can make some really good Bi Lo Chun last for 3 maybe 4
infusions, I can also get one solid infusion from some gyokuro or
certain senchas or a number of Chinese greens. Same thing goes for
black teas, many die off after one infusion but there are numerous
exceptions.
- Dominic
Re: Multiple infusions - how to do
I agree that most CTC black teas are good for only a single infusion.
However, I find that many whole-leaf (or as whole as possible) Chinese
black/red teas are good for at least two or three infusions. I am
currently finishing up some black rosettes I bought from Yunnan
Sourcing on ebay and they have staying power, most likely due to being
large/whole leaf and also due to being tied. Both aspects allow the
leaf to release its goodness slowly over several steepings. Plus, the
later steepings are often smoother and/or not as bitter as the first.
Alan
I agree that most CTC black teas are good for only a single infusion.
However, I find that many whole-leaf (or as whole as possible) Chinese
black/red teas are good for at least two or three infusions. I am
currently finishing up some black rosettes I bought from Yunnan
Sourcing on ebay and they have staying power, most likely due to being
large/whole leaf and also due to being tied. Both aspects allow the
leaf to release its goodness slowly over several steepings. Plus, the
later steepings are often smoother and/or not as bitter as the first.
Alan
Re: Multiple infusions - how to do
>> Richard
>
> The "magic steeper" or as it is better known here and in our archives
> is Adagio's ingenuiTEA, it is decent for the purpose but with some
> research in the archives meets with mixed reviews. They are neat and
> do work for the intended purpose but just a bit clumsy and overkill. A
> simple gaiwan and a tea cup/mug to pour off into once steeped serves
> the same purpose and is a much more elegant solution.
>
> If it was my comments as to greens and multiple infusions that is
> being referenced I still firmly stand by my comment in that many
> greens do not stand up well to multiple infusions, some do though as I
> stated. I can make some really good Bi Lo Chun last for 3 maybe 4
> infusions, I can also get one solid infusion from some gyokuro or
> certain senchas or a number of Chinese greens. Same thing goes for
> black teas, many die off after one infusion but there are numerous
> exceptions.
>
> - Dominic
I have been thinking about this lately, I have about five gaiwans and they
are nothing but a pain for me to do gung fu in, as far as pouring off the
liquid. I'll brew and drink from them (with pleasure) but using them as
brewing vessels for me is really difficult, partially because I have really
tiny hands but also because of the water temp. They don't have a spout so
my tea tends to go all over. If I do multiple steeps and decant them,
they're in a yixing pot or a piao pot anymore. (I don't do the greens in a
yixing obviously). Or I use a small glass pitcher/fair cup that I bought for
brewing greens specifically. But I've pretty much given up on gaiwans as a
purely brewing vessel, talk about making a mess...(in my case that is)
Oh and also, regarding greens, I do usually go for 3-7 steeps on a green but
I definitely go to the, er, not-bitter end with them, lol. I get about two
steeps that will stand up to milk and sugar with a red dian hong or other
chinese red tea. Oolongs vary by the tea itself, shui xians I can get about
4-5 out of these days. My favorites are the Taiwan oolongs where I can get
fragrance over quite a few steeps, 5-7. Of course how well this all works
depends on whether I'm actually doing the gung fu high-tea-leaf/low water
ratio or just trying to get a second steep out of a standard amount of
leaves for a cup (about 4 grams per 8 ounces for me these days)
Melinda
>> Richard
>
> The "magic steeper" or as it is better known here and in our archives
> is Adagio's ingenuiTEA, it is decent for the purpose but with some
> research in the archives meets with mixed reviews. They are neat and
> do work for the intended purpose but just a bit clumsy and overkill. A
> simple gaiwan and a tea cup/mug to pour off into once steeped serves
> the same purpose and is a much more elegant solution.
>
> If it was my comments as to greens and multiple infusions that is
> being referenced I still firmly stand by my comment in that many
> greens do not stand up well to multiple infusions, some do though as I
> stated. I can make some really good Bi Lo Chun last for 3 maybe 4
> infusions, I can also get one solid infusion from some gyokuro or
> certain senchas or a number of Chinese greens. Same thing goes for
> black teas, many die off after one infusion but there are numerous
> exceptions.
>
> - Dominic
I have been thinking about this lately, I have about five gaiwans and they
are nothing but a pain for me to do gung fu in, as far as pouring off the
liquid. I'll brew and drink from them (with pleasure) but using them as
brewing vessels for me is really difficult, partially because I have really
tiny hands but also because of the water temp. They don't have a spout so
my tea tends to go all over. If I do multiple steeps and decant them,
they're in a yixing pot or a piao pot anymore. (I don't do the greens in a
yixing obviously). Or I use a small glass pitcher/fair cup that I bought for
brewing greens specifically. But I've pretty much given up on gaiwans as a
purely brewing vessel, talk about making a mess...(in my case that is)
Oh and also, regarding greens, I do usually go for 3-7 steeps on a green but
I definitely go to the, er, not-bitter end with them, lol. I get about two
steeps that will stand up to milk and sugar with a red dian hong or other
chinese red tea. Oolongs vary by the tea itself, shui xians I can get about
4-5 out of these days. My favorites are the Taiwan oolongs where I can get
fragrance over quite a few steeps, 5-7. Of course how well this all works
depends on whether I'm actually doing the gung fu high-tea-leaf/low water
ratio or just trying to get a second steep out of a standard amount of
leaves for a cup (about 4 grams per 8 ounces for me these days)
Melinda
Re: Multiple infusions - how to do
Please don't consider this a visit from the Gaiwan Police. You are
within your rights not to use one, but maybe there are things you
haven't considered.
"Melinda" <Csinesis@yahoo,com > writes:
> [...]
> I have been thinking about this lately, I have about five gaiwans and they
> are nothing but a pain for me to do gung fu in, as far as pouring off the
> liquid. I'll brew and drink from them (with pleasure) but using them as
> brewing vessels for me is really difficult, partially because I have really
> tiny hands
Maybe you know this, but there are gaiwans available in many sizes,
including ones small enough for a child's hand.
> but also because of the water temp.
In my experience, the difference between a gaiwan that's very hot to
the touch and one that's comfortable is a matter of how much the lip
flares. (More is better.)
> They don't have a spout so my tea tends to go all over.
Maybe your trouble controlling the pour is related to the size and heat?
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
Please don't consider this a visit from the Gaiwan Police. You are
within your rights not to use one, but maybe there are things you
haven't considered.
"Melinda" <Csinesis@yahoo,com > writes:
> [...]
> I have been thinking about this lately, I have about five gaiwans and they
> are nothing but a pain for me to do gung fu in, as far as pouring off the
> liquid. I'll brew and drink from them (with pleasure) but using them as
> brewing vessels for me is really difficult, partially because I have really
> tiny hands
Maybe you know this, but there are gaiwans available in many sizes,
including ones small enough for a child's hand.
> but also because of the water temp.
In my experience, the difference between a gaiwan that's very hot to
the touch and one that's comfortable is a matter of how much the lip
flares. (More is better.)
> They don't have a spout so my tea tends to go all over.
Maybe your trouble controlling the pour is related to the size and heat?
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
Re: Multiple infusions - how to do
"Lewis Perin" <perin@panix,com > wrote in message
news:pc7lk59hxla.fsf@panix2.panix,com ...
> Please don't consider this a visit from the Gaiwan Police. You are
> within your rights not to use one, but maybe there are things you
> haven't considered.
>
> "Melinda" <Csinesis@yahoo,com > writes:
>> [...]
>> I have been thinking about this lately, I have about five gaiwans and
>> they
>> are nothing but a pain for me to do gung fu in, as far as pouring off the
>> liquid. I'll brew and drink from them (with pleasure) but using them as
>> brewing vessels for me is really difficult, partially because I have
>> really
>> tiny hands
>
> Maybe you know this, but there are gaiwans available in many sizes,
> including ones small enough for a child's hand.
>
>> but also because of the water temp.
>
> In my experience, the difference between a gaiwan that's very hot to
> the touch and one that's comfortable is a matter of how much the lip
> flares. (More is better.)
>
>> They don't have a spout so my tea tends to go all over.
>
> Maybe your trouble controlling the pour is related to the size and heat?
>
> /Lew
> ---
> Lew Perin / perin@acm.org
> http :// www .panix,com /~perin/babelcarp.html
More than likely you're right Lew, when I steep greens for two it's usually
in a bigger quantity than, say, 100 ml or so, so I try to use the larger
size. Also with greens, the leaves are smaller than oolongs, so I hold on
tighter to keep them from slipping out of the gaiwan and the tight hold
causes problems. I do have a shallower gaiwan with a wider lip, I don't know
that I've tried it yet but that will work well for an experiment
I suppose that if I were to want to actually work on this I'd start by
learning to pour water out of a gaiwan into another container without the
lid slipping and without any liquid dribbling down the side of the gaiwan.
It just seems easier (and also less disruptive to the whole gong fu-ing
experience) to use a glassware accoutrement for steeping greens though. My
trouble gongfu-ing wth the gaiwan though doesn't apply to everyone of
course, those who have a mastery of pouring out of a gaiwan have my
admiration.
-Melinda
"Lewis Perin" <perin@panix,com > wrote in message
news:pc7lk59hxla.fsf@panix2.panix,com ...
> Please don't consider this a visit from the Gaiwan Police. You are
> within your rights not to use one, but maybe there are things you
> haven't considered.
>
> "Melinda" <Csinesis@yahoo,com > writes:
>> [...]
>> I have been thinking about this lately, I have about five gaiwans and
>> they
>> are nothing but a pain for me to do gung fu in, as far as pouring off the
>> liquid. I'll brew and drink from them (with pleasure) but using them as
>> brewing vessels for me is really difficult, partially because I have
>> really
>> tiny hands
>
> Maybe you know this, but there are gaiwans available in many sizes,
> including ones small enough for a child's hand.
>
>> but also because of the water temp.
>
> In my experience, the difference between a gaiwan that's very hot to
> the touch and one that's comfortable is a matter of how much the lip
> flares. (More is better.)
>
>> They don't have a spout so my tea tends to go all over.
>
> Maybe your trouble controlling the pour is related to the size and heat?
>
> /Lew
> ---
> Lew Perin / perin@acm.org
> http :// www .panix,com /~perin/babelcarp.html
More than likely you're right Lew, when I steep greens for two it's usually
in a bigger quantity than, say, 100 ml or so, so I try to use the larger
size. Also with greens, the leaves are smaller than oolongs, so I hold on
tighter to keep them from slipping out of the gaiwan and the tight hold
causes problems. I do have a shallower gaiwan with a wider lip, I don't know
that I've tried it yet but that will work well for an experiment
I suppose that if I were to want to actually work on this I'd start by
learning to pour water out of a gaiwan into another container without the
lid slipping and without any liquid dribbling down the side of the gaiwan.
It just seems easier (and also less disruptive to the whole gong fu-ing
experience) to use a glassware accoutrement for steeping greens though. My
trouble gongfu-ing wth the gaiwan though doesn't apply to everyone of
course, those who have a mastery of pouring out of a gaiwan have my
admiration.
-Melinda
Re: Multiple infusions - how to do
On Feb 25, 7:54 pm, "Melinda" <Csine...@yahoo,com > wrote:
> I suppose that if I were to want to actually work on this I'd start by
> learning to pour water out of a gaiwan into another container without the
> lid slipping and without any liquid dribbling down the side of the gaiwan.
> It just seems easier (and also less disruptive to the whole gong fu-ing
> experience) to use a glassware accoutrement for steeping greens though. My
> trouble gongfu-ing wth the gaiwan though doesn't apply to everyone of
> course, those who have a mastery of pouring out of a gaiwan have my
> admiration.
>
> -Melinda
Practice makes perfect, and a good gaiwan makes it all a hell of a lot
easier. The biggest problems I see are people using the wrong tea and
water temps. Gong Fu does mean skilled and it does take time and
effort. Make sure you are using lower temps and greens to get the hang
of it all... or for that matter just practice with cool water and no
tea.
As Lew mentioned a gaiwan with larger flaring around the rim helps.
Don't overfill the gaiwan either, less water makes it easier and less
heat at the rim and lid where your fingers are.
I darn near burnt my fingerprints off trying to do Puerh with too
little skill and too much/hot water in some of my first attempts. That
says a lot too since I can flip things I'm pan searing with bare hands
with no problem. Now I can do any tea and any water temp no matter how
full with ease, it just takes time.
Check Youtube or other video sites for video of people using their
gaiwans with proper technique and you should be on your way. Best of
luck.
- Dominic
On Feb 25, 7:54 pm, "Melinda" <Csine...@yahoo,com > wrote:
> I suppose that if I were to want to actually work on this I'd start by
> learning to pour water out of a gaiwan into another container without the
> lid slipping and without any liquid dribbling down the side of the gaiwan.
> It just seems easier (and also less disruptive to the whole gong fu-ing
> experience) to use a glassware accoutrement for steeping greens though. My
> trouble gongfu-ing wth the gaiwan though doesn't apply to everyone of
> course, those who have a mastery of pouring out of a gaiwan have my
> admiration.
>
> -Melinda
Practice makes perfect, and a good gaiwan makes it all a hell of a lot
easier. The biggest problems I see are people using the wrong tea and
water temps. Gong Fu does mean skilled and it does take time and
effort. Make sure you are using lower temps and greens to get the hang
of it all... or for that matter just practice with cool water and no
tea.
As Lew mentioned a gaiwan with larger flaring around the rim helps.
Don't overfill the gaiwan either, less water makes it easier and less
heat at the rim and lid where your fingers are.
I darn near burnt my fingerprints off trying to do Puerh with too
little skill and too much/hot water in some of my first attempts. That
says a lot too since I can flip things I'm pan searing with bare hands
with no problem. Now I can do any tea and any water temp no matter how
full with ease, it just takes time.
Check Youtube or other video sites for video of people using their
gaiwans with proper technique and you should be on your way. Best of
luck.
- Dominic
Re: Multiple infusions - how to do
Ah, the gaiwan experience! You love it or you hate it, right?
Well, I believe that most people can enjoy it once they figured out how
to best pour the tea.
If you have a problem with burning your fingers on the cup itself, try
the following method I've adopted and never had a problem with heat
since:
A gaiwan usually consists of 3 parts: cup, lid and saucer. From what I
gather, you pick up the cup and lid when you pour your tea and leave
the saucer behind. I pick up the saucer with my thumb and middle finger
while holding the lid into place with my index finger (I slant the lid
before picking up the gaiwan). That way, you're grabbing the cold
saucer and are holding onto the (usually quite touchable) knob on the
lid. Most lids have an indentation in the knob that make it quite easy
to keep it in place with the index finger.
I agree that the trickiest bit is to judge the right gap for the lid to
allow free pouring while holding back the leaves effectively. But this,
as everything, is a judgement that you'll master with practice.
Just my 2 cents...
--
Ah, the gaiwan experience! You love it or you hate it, right?
Well, I believe that most people can enjoy it once they figured out how
to best pour the tea.
If you have a problem with burning your fingers on the cup itself, try
the following method I've adopted and never had a problem with heat
since:
A gaiwan usually consists of 3 parts: cup, lid and saucer. From what I
gather, you pick up the cup and lid when you pour your tea and leave
the saucer behind. I pick up the saucer with my thumb and middle finger
while holding the lid into place with my index finger (I slant the lid
before picking up the gaiwan). That way, you're grabbing the cold
saucer and are holding onto the (usually quite touchable) knob on the
lid. Most lids have an indentation in the knob that make it quite easy
to keep it in place with the index finger.
I agree that the trickiest bit is to judge the right gap for the lid to
allow free pouring while holding back the leaves effectively. But this,
as everything, is a judgement that you'll master with practice.
Just my 2 cents...
--
Re: Multiple infusions - how to do
Another gaiwan option (cheating?) is to hold your hand palm up and
place the gaiwan (with or without saucer) on it, near your fingertips.
Hold the lid with your thumb and pour by rotating your wrist/forearm.
I find that the rim on the bottom of the gaiwan is cool enough to do
this even without a saucer and with boiling water.
Alan
Another gaiwan option (cheating?) is to hold your hand palm up and
place the gaiwan (with or without saucer) on it, near your fingertips.
Hold the lid with your thumb and pour by rotating your wrist/forearm.
I find that the rim on the bottom of the gaiwan is cool enough to do
this even without a saucer and with boiling water.
Alan
Re: Multiple infusions - how to do
mary <mnshearer@gmail,com > writes:
> [...]
> My favorite tea (the very best in the world LOL) is an Assam tippy
> something I got at Murchies on Vancouver Island. I will soon have
> no more and will hunt another good tea that will hold up to milk.
>
> Any suggestions for another assam or a chinese tea with the body to
> hold up to milk like Assam has.
If you ever get to the mainland, Spring Cottage Tea House in Richmond
has a very good Dian Hong (tippy Yunnan.) You might even like it
without milk, since it has very little astringency. (No connection
with the shop except for being a happy customer.)
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
mary <mnshearer@gmail,com > writes:
> [...]
> My favorite tea (the very best in the world LOL) is an Assam tippy
> something I got at Murchies on Vancouver Island. I will soon have
> no more and will hunt another good tea that will hold up to milk.
>
> Any suggestions for another assam or a chinese tea with the body to
> hold up to milk like Assam has.
If you ever get to the mainland, Spring Cottage Tea House in Richmond
has a very good Dian Hong (tippy Yunnan.) You might even like it
without milk, since it has very little astringency. (No connection
with the shop except for being a happy customer.)
/Lew
---
Lew Perin / perin@acm.org
http :// www .panix,com /~perin/babelcarp.html
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