Dear Lou- Nice to make your aquantance. I love your traslator tool,
thank you. I find that in the green variety, only young Pu-erh's will
wash many times. Even some Lui An teas which are well aged will only
steep a few times. I think it has a lot to do with the leaf base
itself, don't you? No Longjing will steep more than a few times, even
though all the steeps have big flavor.
Of course, a real wild Pu-erh will give many steeps (I steeped a
Simplified CHaracter Pu-erh and it steeped more than 20 times!) I could
not believe it myself, but I did use 10+ grams, and because the cake is
so compressed it took more than 10 times for the leaves to fall apart.
WHen they did they showed great whole leaf formation with great deep
brown color.
Rolled oolongs also give many steeps, but not to the degree of a real
good Pu-erh. I find that each tea needs it's own particular attention
to time and ammount of leaf, there is no real rule from tea to tea. To
me, that is the art of tea, finding the perfect balance of tea, water
and steep time. Thanks...
Indra wrote:
> because they have experienced different manufacture. the decisive
> technical tache is ferment. green teas, since all of them are
> slightly fermented, therefore can't endure a long soakage.
>
> "Lewis Perin дµÀ£º
> "
> > Many oolongs and Pu'ers, especially aged Pu'ers, can be steeped many
> > times, with late steeps yielding liquor as good, or even better than,
> > early ones. This doesn't seem to happen with other styles of tea.
> > I've often wondered why this is so. One thing these two classes of
> > tea have in common is that they tend to be manufactured from big
> > leaves, so perhaps they release their juice slower than small-leaf
> > teas, but the big-leaf green Taiping Houkui won't go twenty steeps, in
> > my experience.
> >
> > Anyone have an idea about this?
> >
> > /Lew
> > ---
> > Lew Perin /
> > http://www.panix.com/~perin/babelcarp.html