>> BTW is there a "saturation point" after which adding more leaves to the
>> water is pointless? I make iced tea by brewing double-strong and
>> pouring it into a jug of ice water (jug is intended for cold liquids
>> only, so I don't want to pour too hot into it) and I wondered if I
>> could make it even stronger.
>>
>> stePH


Mike Petro > wrote:

> 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. Manipulating one or more variables will result in a noticable
> difference in the tea. However you can easily create a cup of bitter
> paint remover by exceeding the proper balance.

Mike, I agree with your answer if you do multiple steeps. If I'm making
a lot of iced tea with a small pot I will do two steeps of a lot of black
leaves.

To me, the closest technology is the samovar. Savarka (the high-test
concentrate) dilutes to make good stuff if it is made with something
not too astringent. The supposed ideal is Caucasian, but any non-Darjeeling
Indian which isn't too sharp will work fine.

Best,

Rick.