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3/2/05

> Michael Plant wrote:
> <<snip>>
>> To resteep greens, remember that the initial steep opens the leaves
> rather
>> quickly and can be fairly quick. But, for the second steep, the
> leaves are
>> already open and ready to release their stuff, so a nearly
> instantaneous
>> steep would yield fine results without bitterness. (I use half as
> many grams
>> of tea as there will be ounces of water for starters.)
>>
>> Michael
>
> What? Remember, I'm still learning and new to this. You are saying that
> the subsequent infusions should be shorter than the first? If anything,
> I've been doing just the opposite usually exending subsequent steep
> times slightly. Am I doing this wrong? Will I get better results by
> shortening my subsequent infusions.

Let's say this: The first steep for however long, the second somewhat
faster, and then the next steeps progressively add time. The exact timings
differ according to the tea quality, age, delicacy, not to mention your
personal taste. I find that a slightly understeeped green is more pleasant
than one slightly oversteeped. A two or three minute first steep of a green
would nearly always be a problem, IMHO.
>
> BTW: I have been testing for bitterness and learned the breaking point
> for my teas. I don't have a problem with bitterness on multiple
> infusions - or if I do, I don't use that tea for multiple infusions.

Some bitterness, in my opinion again, provides a foil for other qualities
such as sweetness. The danger is a lack of integration and balance. You
learn as you go. In spring, when the Long Jings (Lung Jin, Dragon Wells) hit
our shores, you might get a couple to experiment with and to develop brewing
parameters.

Just thoughts.

Michael
>