> I do not believe there is a "saturation point". For example in Gongfu
> style brewing you use a very high leaf to water ratio and shorter
> steeps. It is all a function of leaf/water ratio, temperature, and
> time.

I was thinking that more leaf in the same amout of water means less
room around the leaf for the water to circulate; sort of the same
principle as using a mesh teaball, or the basket infuser that comes
with some teapots.


stePH
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