2/21/05


>> From http://todd-holland.com/universitea/brewing.asp
>
> Black Tea
> Water Temperature 212 F
> Infusion Time 3 to 5 Minutes
> No. of Infusions Most Only Once
>
> Green Tea
> Water Temperature 185 F
> Infusion Time 2 Minutes
> No. of Infusions Two or Three
>
> Semi-Black Tea
> Water Temperature 185 F
> Infusion Time 2 to 7 Minutes
> No. of Infusions Three to Ten
>
> White Tea
> Water Temperature 175 F to 185 F
> Infusion Time 2 to 3 Minutes
> No. of Infusions Many
>
>
> My personal experience with green teas is a lower temperature than
> shown above, longer infusion time of 3 minutes and 3 to 4 infusions. I
> think each tea is different, and when it comes to multiple infusions,
> you probably just have to try it and don't be afraid to throw it out if
> it fails to satisfy.
>



Hi,

I agree with you. Those temperatures are much too high for greens and
whites. They would lead to bitter tea, and a second steep would be difficult
to achieve. More tea, quicker steeps, and lower temperatures should yield
fine multiple steeps for greens. Grassy is not a quality you want from the
subsequent steeps of a long jing you paid a dollar (USC) a gram for.

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