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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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Hello,
I have recently gotten back into tea after a several-year teabag hiatus (due to laziness). I was really irritated at how tinny my tea tasted from the tea ball, and I tried those do-it-yourself tea bags with loose leaf tea, but the space was simply too cramped (esp. if brewing more than one cup at a time). Anyway, I recently bought the Teeli infuser basket (medium size) and had been brewing cup-by-cup (6 oz teacup). Results: excellent. The problems began when I wanted to make tea for my girlfriend as well, i.e. 2 cups at a time. So I went out and bought a 2-cup teapot (although in reality it holds 16 oz, which is like 2 and 2/3 cups). The infuser almost fits into it, though to push it all the way in requires some flex of the plastic frame. In a way, that is excellent in its own right because it produces a fairly tight seal to keep the heat in while brewing -- and I use the Teeli infusers little black lid during the brewing process. Now, the problem is this: if I actually use 2 and 2/3 teacups' worth of water (i.e. 16 oz, approx 500 mL), then the water level comes almost all the way up the mesh of the infuser. That's great. However, I usually want to brew EXACTLY 2 cups' worth, i.e. 12 oz. If I pour in only 12 oz. of water, the water definitely rises above the height of the *dry* leaves, but the level is a little over an inch (1 1/8") shy of the full height of the infuser basket: about 3 cm to be exact. So my question is this: assuming I use about 2 tsp worth of dry leaf, and the water level not only covers the dry leaf, but rises a bit more than halfway up the infuser, is that enough space and is that a proper spatial configuration for a proper infusion? I'm sort of ignorant of the technical and scientific aspects of it. My observations are that when I brew in a single-cup with the infuser, and fill the water almost all the way to the top, the leaves are usually lurking around at the bottom anyway (for black teas). So it shouldn't make too much difference in the 2-cup pot, when there isn't a lot of water *on top* of the leaves. Presumably in the pot since there is much more space *around* (i.e. outside the infuser basket to the sides), that the flavours and chemical goodies of the tea infuse outward that way. But I am concerned about green teas. Greens usually seem to have a much higher proportion of leaves that float to the top of the infuser basket, whether I fill it up all the way, or halfway. Also, the unfurled leaf sizes in greens tend to be enormous (I am using sencha and gyokuro, mainly). So I am worried that with 2 tsps my teeli infuser is over-matched in that specific pot. Of course the easiest thing to do to ease my mind is just to fill the pot nearly all the way, which means 16 oz. But I really don't want to get 2 decent cups, and then 2/3's of a cup of "dregs" -- drank after, and tending to be dusty and tannic. Also, I would have to use at least 2.5 teaspoons of tea, and I would rather not waste tea. So... is it simply enough to "cover" the tea leaves with water (ignoring the ones that float to the top)? Keep in mind that when I re-steep and the leaves are already wet and engorged, the water level still rises above the level of the leaves. So should I be concerned about the gravity aspect? Is it simply enough for there to be lots of water space around the sides, on the inside of the pot? Would appreciate any advice on this subject. Thanking you all in advance for your sinentic wisdom... |
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I keep two pots and two infusers. Me no have to think.
A Chatsford (for smaller volumes, they come in several sizes) and a standard store-bought one quart porcelain pot and a large "Swiss gold tea filter" (from Stash) for larger volumes. Warren > wrote in message oups.com... > Hello, > > I have recently gotten back into tea after a several-year teabag hiatus > (due to laziness). I was really irritated at how tinny my tea tasted > from the tea ball, and I tried those do-it-yourself tea bags with loose > leaf tea, but the space was simply too cramped (esp. if brewing more > than one cup at a time). > > Anyway, I recently bought the Teeli infuser basket (medium size) and > had been brewing cup-by-cup (6 oz teacup). Results: excellent. The > problems began when I wanted to make tea for my girlfriend as well, > i.e. 2 cups at a time. > > So I went out and bought a 2-cup teapot (although in reality it holds > 16 oz, which is like 2 and 2/3 cups). The infuser almost fits into it, > though to push it all the way in requires some flex of the plastic > frame. In a way, that is excellent in its own right because it produces > a fairly tight seal to keep the heat in while brewing -- and I use the > Teeli infusers little black lid during the brewing process. > > Now, the problem is this: if I actually use 2 and 2/3 teacups' worth of > water (i.e. 16 oz, approx 500 mL), then the water level comes almost > all the way up the mesh of the infuser. That's great. However, I > usually want to brew EXACTLY 2 cups' worth, i.e. 12 oz. If I pour in > only 12 oz. of water, the water definitely rises above the height of > the *dry* leaves, but the level is a little over an inch (1 1/8") shy > of the full height of the infuser basket: about 3 cm to be exact. > > So my question is this: assuming I use about 2 tsp worth of dry leaf, > and the water level not only covers the dry leaf, but rises a bit more > than halfway up the infuser, is that enough space and is that a proper > spatial configuration for a proper infusion? I'm sort of ignorant of > the technical and scientific aspects of it. > > My observations are that when I brew in a single-cup with the infuser, > and fill the water almost all the way to the top, the leaves are > usually lurking around at the bottom anyway (for black teas). So it > shouldn't make too much difference in the 2-cup pot, when there isn't > a lot of water *on top* of the leaves. Presumably in the pot since > there is much more space *around* (i.e. outside the infuser basket to > the sides), that the flavours and chemical goodies of the tea infuse > outward that way. > > But I am concerned about green teas. Greens usually seem to have a much > higher proportion of leaves that float to the top of the infuser > basket, whether I fill it up all the way, or halfway. Also, the > unfurled leaf sizes in greens tend to be enormous (I am using sencha > and gyokuro, mainly). So I am worried that with 2 tsps my teeli infuser > is over-matched in that specific pot. > > Of course the easiest thing to do to ease my mind is just to fill the > pot nearly all the way, which means 16 oz. But I really don't want to > get 2 decent cups, and then 2/3's of a cup of "dregs" -- drank after, > and tending to be dusty and tannic. Also, I would have to use at least > 2.5 teaspoons of tea, and I would rather not waste tea. > > So... is it simply enough to "cover" the tea leaves with water > (ignoring the ones that float to the top)? Keep in mind that when I > re-steep and the leaves are already wet and engorged, the water level > still rises above the level of the leaves. So should I be concerned > about the gravity aspect? Is it simply enough for there to be lots of > water space around the sides, on the inside of the pot? > > Would appreciate any advice on this subject. Thanking you all in > advance for your sinentic wisdom... > |
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I keep two pots and two infusers. Me no have to think.
A Chatsford (for smaller volumes, they come in several sizes) and a standard store-bought one quart porcelain pot and a large "Swiss gold tea filter" (from Stash) for larger volumes. Warren > wrote in message oups.com... > Hello, > > I have recently gotten back into tea after a several-year teabag hiatus > (due to laziness). I was really irritated at how tinny my tea tasted > from the tea ball, and I tried those do-it-yourself tea bags with loose > leaf tea, but the space was simply too cramped (esp. if brewing more > than one cup at a time). > > Anyway, I recently bought the Teeli infuser basket (medium size) and > had been brewing cup-by-cup (6 oz teacup). Results: excellent. The > problems began when I wanted to make tea for my girlfriend as well, > i.e. 2 cups at a time. > > So I went out and bought a 2-cup teapot (although in reality it holds > 16 oz, which is like 2 and 2/3 cups). The infuser almost fits into it, > though to push it all the way in requires some flex of the plastic > frame. In a way, that is excellent in its own right because it produces > a fairly tight seal to keep the heat in while brewing -- and I use the > Teeli infusers little black lid during the brewing process. > > Now, the problem is this: if I actually use 2 and 2/3 teacups' worth of > water (i.e. 16 oz, approx 500 mL), then the water level comes almost > all the way up the mesh of the infuser. That's great. However, I > usually want to brew EXACTLY 2 cups' worth, i.e. 12 oz. If I pour in > only 12 oz. of water, the water definitely rises above the height of > the *dry* leaves, but the level is a little over an inch (1 1/8") shy > of the full height of the infuser basket: about 3 cm to be exact. > > So my question is this: assuming I use about 2 tsp worth of dry leaf, > and the water level not only covers the dry leaf, but rises a bit more > than halfway up the infuser, is that enough space and is that a proper > spatial configuration for a proper infusion? I'm sort of ignorant of > the technical and scientific aspects of it. > > My observations are that when I brew in a single-cup with the infuser, > and fill the water almost all the way to the top, the leaves are > usually lurking around at the bottom anyway (for black teas). So it > shouldn't make too much difference in the 2-cup pot, when there isn't > a lot of water *on top* of the leaves. Presumably in the pot since > there is much more space *around* (i.e. outside the infuser basket to > the sides), that the flavours and chemical goodies of the tea infuse > outward that way. > > But I am concerned about green teas. Greens usually seem to have a much > higher proportion of leaves that float to the top of the infuser > basket, whether I fill it up all the way, or halfway. Also, the > unfurled leaf sizes in greens tend to be enormous (I am using sencha > and gyokuro, mainly). So I am worried that with 2 tsps my teeli infuser > is over-matched in that specific pot. > > Of course the easiest thing to do to ease my mind is just to fill the > pot nearly all the way, which means 16 oz. But I really don't want to > get 2 decent cups, and then 2/3's of a cup of "dregs" -- drank after, > and tending to be dusty and tannic. Also, I would have to use at least > 2.5 teaspoons of tea, and I would rather not waste tea. > > So... is it simply enough to "cover" the tea leaves with water > (ignoring the ones that float to the top)? Keep in mind that when I > re-steep and the leaves are already wet and engorged, the water level > still rises above the level of the leaves. So should I be concerned > about the gravity aspect? Is it simply enough for there to be lots of > water space around the sides, on the inside of the pot? > > Would appreciate any advice on this subject. Thanking you all in > advance for your sinentic wisdom... > |
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Well, I must admit I am surprised at some of the sarcastic replies.
Especially when this newsgroup very often contains long threads about how to calibrate thermometers to within 0.1 degrees for ideal brewing of rare green teas. Thank you Warren and Derek, though. Maybe my post was too long to read and turned a lot of people off, so here's a quick summary: When using an infuser basket, is it ideal to have the water level so high that the entire basket is filled to the brim, or is it simply enough to make sure that the tea leaves themselves are covered in water (excluding the ones that float, which will always float no matter how high the water level is)? That's the main issue. The space for the leaves to unfurl and be exposed to water does not change with the water level since that's a function of the infuser dimensions. The only difference here is that there isn't that much water *on top* of the leaves -- but so what? Should that really make a difference? I'm hoping someone who knows about this sort of stuff will post a sincere reply. I'll continue to experiment, but it would be nice to hear some sort of authoritative answer based on science (or something approaching that). |
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Well, I must admit I am surprised at some of the sarcastic replies.
Especially when this newsgroup very often contains long threads about how to calibrate thermometers to within 0.1 degrees for ideal brewing of rare green teas. Thank you Warren and Derek, though. Maybe my post was too long to read and turned a lot of people off, so here's a quick summary: When using an infuser basket, is it ideal to have the water level so high that the entire basket is filled to the brim, or is it simply enough to make sure that the tea leaves themselves are covered in water (excluding the ones that float, which will always float no matter how high the water level is)? That's the main issue. The space for the leaves to unfurl and be exposed to water does not change with the water level since that's a function of the infuser dimensions. The only difference here is that there isn't that much water *on top* of the leaves -- but so what? Should that really make a difference? I'm hoping someone who knows about this sort of stuff will post a sincere reply. I'll continue to experiment, but it would be nice to hear some sort of authoritative answer based on science (or something approaching that). |
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![]() >When using an infuser basket, is it ideal to have the water level so >high that the entire basket is filled to the brim, or is it simply >enough to make sure that the tea leaves themselves are covered in water >(excluding the ones that float, which will always float no matter how >high the water level is)? I would say that you need 2-3 times the height of the expanded leaf. If you barely cover the leaf I suspect that it will not get as thorough of an extraction. The leaf needs to move freely and not be encumbered. This is based on experience not science. >The space for the leaves to unfurl and be >exposed to water does not change with the water level since that's a >function of the infuser dimensions. I disagree here. The "effective" volume of the infuser basket is limited to the height of the water, any infuser volume above the water line is irrelevant. The volume for the leaf to expand "freely" is a function of V = H x PI x (r x r) If you have a 3 inch diameter infuser basket and fill it one inch with water you will give the leaf 7 cubic inches of space to expand. If you use the same 3 inch diameter infuser and fill it up 4 inches with water you will give the leaf 28 cubic inches of volume to expand. >The only difference here is that >there isn't that much water *on top* of the leaves -- but so what? >Should that really make a difference? It has been my "unscientific" understanding that the more room that you allow the leaf to swim the happier the leaf is. I am sure that there has got to be a practical limit here but I would allow at least 2-3 times the volume of the unfurled leaf. Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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![]() >When using an infuser basket, is it ideal to have the water level so >high that the entire basket is filled to the brim, or is it simply >enough to make sure that the tea leaves themselves are covered in water >(excluding the ones that float, which will always float no matter how >high the water level is)? I would say that you need 2-3 times the height of the expanded leaf. If you barely cover the leaf I suspect that it will not get as thorough of an extraction. The leaf needs to move freely and not be encumbered. This is based on experience not science. >The space for the leaves to unfurl and be >exposed to water does not change with the water level since that's a >function of the infuser dimensions. I disagree here. The "effective" volume of the infuser basket is limited to the height of the water, any infuser volume above the water line is irrelevant. The volume for the leaf to expand "freely" is a function of V = H x PI x (r x r) If you have a 3 inch diameter infuser basket and fill it one inch with water you will give the leaf 7 cubic inches of space to expand. If you use the same 3 inch diameter infuser and fill it up 4 inches with water you will give the leaf 28 cubic inches of volume to expand. >The only difference here is that >there isn't that much water *on top* of the leaves -- but so what? >Should that really make a difference? It has been my "unscientific" understanding that the more room that you allow the leaf to swim the happier the leaf is. I am sure that there has got to be a practical limit here but I would allow at least 2-3 times the volume of the unfurled leaf. Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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Thanks Mike, for that reply. I
Now, I agree with what you say in part. Clearly I don't believe that the volume of the infuser makes any difference -- it's the volume of the water-filled part of the infuser that is important. But... and here's what I was trying to say... when I fill the infuser in a teaCUP, the water goes all the way to the top, however, the leaves are basically at the bottom. Yes, they are unfurling, and they are using up some of the volume given to them, i.e. they expand and when I'm done infusing I note that they have expanded to maybe 3 or 4 times their dry volume depending on leaf type. However, they obviously don't expand all the way to the top of the infuser. In the teaPOT, I am unable to fill the infuser all the way to the top. However, there is about 3/4" of water above where the leaves are. I am not "limiting" their space to expand in this way, because even with more water, they would be settled at the bottom. My question only had to do with whether the amount of water ABOVE the leaves allows them to infuse faster or better or whatever. The actual expansion of the leaves is by no means restrained (except perhaps for the most LARGE leaf greens, like gunpowder pellets or pearls). Does that make any sense? You still may be right, but I just wanted to be clear. To sum it all up, imagine that the leaves will expand to volume X. In my tea-cup, they do this near the bottom of the teacup, because the infuser extends all the way to the bottom. In my tea-pot, they do this sort of suspended in the center of the water space, or maybe slightly above the center. But their unfurled volume is clearly the same. I think. |
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Thanks Mike, for that reply. I
Now, I agree with what you say in part. Clearly I don't believe that the volume of the infuser makes any difference -- it's the volume of the water-filled part of the infuser that is important. But... and here's what I was trying to say... when I fill the infuser in a teaCUP, the water goes all the way to the top, however, the leaves are basically at the bottom. Yes, they are unfurling, and they are using up some of the volume given to them, i.e. they expand and when I'm done infusing I note that they have expanded to maybe 3 or 4 times their dry volume depending on leaf type. However, they obviously don't expand all the way to the top of the infuser. In the teaPOT, I am unable to fill the infuser all the way to the top. However, there is about 3/4" of water above where the leaves are. I am not "limiting" their space to expand in this way, because even with more water, they would be settled at the bottom. My question only had to do with whether the amount of water ABOVE the leaves allows them to infuse faster or better or whatever. The actual expansion of the leaves is by no means restrained (except perhaps for the most LARGE leaf greens, like gunpowder pellets or pearls). Does that make any sense? You still may be right, but I just wanted to be clear. To sum it all up, imagine that the leaves will expand to volume X. In my tea-cup, they do this near the bottom of the teacup, because the infuser extends all the way to the bottom. In my tea-pot, they do this sort of suspended in the center of the water space, or maybe slightly above the center. But their unfurled volume is clearly the same. I think. |
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Thank you again, Derek. I think you've answered my question.
I see that I misled two people so far by a carelessly worded statement in my second post on this thread. Yes, I *do* realize that the relative volume of the cylinder increases as the water level increases, i.e., any amount of non-water-filled volume is really not applicable to the equation. But I was sort of taking for granted that the water would still cover the unfurled leaves, and that the leaves tend to sink to the bottom anyway. So, yes, the water does cover my leaves even after they have unfurled, so I should be ok I guess. As for snobbery: I find the two-pot method to be very inexact. I can't pour that fast anyway, so inevitably the liquid that comes out at the end of the pour will be more tannic and strong -- the dregs, so to speak. With an infuser basket you can instantly remove the leaves from the water, which is much better in my opinion. Of course, the dust and micro-particles still stick around and do their thing, but it's a better way to do things. I have to grant that the maximal space in the two pot method is the ultimate in "leaf comfort", but it probably doesn't make much difference once you get to a certain size of infuser basket (i.e. not a tea ball). Different story for gung fu, though, where you have such a large quantity of leaf that it would fill up an infuser like a squashed sponge.... |
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Thank you again, Derek. I think you've answered my question.
I see that I misled two people so far by a carelessly worded statement in my second post on this thread. Yes, I *do* realize that the relative volume of the cylinder increases as the water level increases, i.e., any amount of non-water-filled volume is really not applicable to the equation. But I was sort of taking for granted that the water would still cover the unfurled leaves, and that the leaves tend to sink to the bottom anyway. So, yes, the water does cover my leaves even after they have unfurled, so I should be ok I guess. As for snobbery: I find the two-pot method to be very inexact. I can't pour that fast anyway, so inevitably the liquid that comes out at the end of the pour will be more tannic and strong -- the dregs, so to speak. With an infuser basket you can instantly remove the leaves from the water, which is much better in my opinion. Of course, the dust and micro-particles still stick around and do their thing, but it's a better way to do things. I have to grant that the maximal space in the two pot method is the ultimate in "leaf comfort", but it probably doesn't make much difference once you get to a certain size of infuser basket (i.e. not a tea ball). Different story for gung fu, though, where you have such a large quantity of leaf that it would fill up an infuser like a squashed sponge.... |
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I see why my earlier post caused confusion -- I said the water level is
irrelevant, and the volume was a function of infuser dimensions. What I meant was that it was a function of the infuser's sideways dimensions (PI r^2) as that is the constraining factor (because I was assuming that I had at least enough water in the vertical dimension for the leaves to expand and still be covered in water). |
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I see why my earlier post caused confusion -- I said the water level is
irrelevant, and the volume was a function of infuser dimensions. What I meant was that it was a function of the infuser's sideways dimensions (PI r^2) as that is the constraining factor (because I was assuming that I had at least enough water in the vertical dimension for the leaves to expand and still be covered in water). |
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In article > (Sun, 19 Dec 2004
22:40:04 -0500), Mike Petro wrote: > Personally I don't use infuser baskets anyway. I prefer to allow > unrestricted movement of the leaf and full contact with as much of > the water as possible. If the water isn't moving, does it really make a difference? > I recommend the ingenuiTEA teapot, it allows full contact and makes all > of that infuser debate unnecessary. > https://www.adagio.com/teaware/ingen...982 307ced4d5 I have a Teeli "pot-size" basket I use in a 12-ounce mug. The ingenuiTEA is quote a nice looking gadget, but is it that much different from an infuser basket? |
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I'm sorry -- you said brew the tea in the pot you heated the water in?
Do you mean I should boil the water and then infuse the leaves in some sort of pan? I use a kettle, like most people, to heat the water. The two-pot method I know about boils the water in a kettle, pours over the leaves in the brewing pot, then strains the liquid (immediately once it's done) into the serving pot. I don't mind needing two pots, it's all the fussing about making sure that both are warmed and such that would start to grate on the nerves. You're right about infuser baskets being a compromise. But given what has been discussed here so far, I think I will use my basket when I'm brewing Assam (and posibly Darjeeling), but not for some of the larger-leafed Chinese blacks and certainly not for most greens. It turns out to not be that much of a hassle to clean out the pot anyway -- I've made a special straining contraption out of a large yogurt container with holes cut into the bottom with an exacto knife. I just dump the leaves after a few rinses into that container which fits perfectly over my sink hole -- I leave it there, and in about ten minutes the water has drained off. If I had one of those fancy sinks with a garbage disposal unit built-in, I wouldn't have to do that. ![]() |
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Alright Mike, now there is no more ambiguity. 2-3 times the volume of
the *expanded* leaf. Well, I think I have about 2 times the volume for Assam, but not for greens, so I will vary my method depending upon the tea. Thanks. I had seen that ingenuitea pot. It certainly makes brewing easier, but I have read some of the reviews at that site and some say that there is a price to pay -- cleanup is even more irritating than when using a regular pot with loose leaves in it. |
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Hi crymad
This thing really is easy to use. It is also a rather clever contraption. I have been using these things for about 3 years now and I still love them. It is my method of choice when not using a Yixing pot and the Gongfu method. There is a fine mesh screen covering the entire bottom of the contraption . There is also a valve that keeps the tea in the contraption until you place it on a cup. When you place it on a cup the valve will open and the tea liquor will exit the bottom of the contraption into the cup. This action basically ensures that all of the water passes over all of the leaves. The contraption's valve will not open on level surface, it only opens when placed over the rim of a cup. Look here to see a photo of the it in action, this site calls it an "Abid" but it is the exact same device, same price too. http://store1.yimg.com/I/sufitea_1816_1175602 http://store.yahoo.com/sufitea/seglinbyje.html On Sun, 19 Dec 2004 23:38:34 -0800, crymad > cast caution to the wind and posted: > > >Mike Petro wrote: > >> I recommend the ingenuiTEA teapot, it allows full contact and >> makes all of that infuser debate unnecessary. >> https://www.adagio.com/teaware/ingen...982 307ced4d5 >> >Does the picture here show the complete setup? It just looks >like an acrylic mug to me. Where is the tea brewed and where is >the strainer? > >--crymad Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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Hi Hamilcar
To me this device is closer to a true teapot process. I say this because in a teapot you throw the leaves in and they are free to do whatever they want to. There can indeed be activity in the steeping phase, the Chinese call it the "agony of the leaf" which you can see on select greens when brewed in a clear vessel. The tea moves not the water. Most infusers that I have seen restrict the leaf somewhat, particularly if you barely cover the leaf with water as the original poster implied. On Sun, 19 Dec 2004 23:39:05 -0700, Hamilcar Barca > cast caution to the wind and posted: >In article > (Sun, 19 Dec 2004 >22:40:04 -0500), Mike Petro wrote: > >> Personally I don't use infuser baskets anyway. I prefer to allow >> unrestricted movement of the leaf and full contact with as much of >> the water as possible. > >If the water isn't moving, does it really make a difference? > >> I recommend the ingenuiTEA teapot, it allows full contact and makes all >> of that infuser debate unnecessary. >> https://www.adagio.com/teaware/ingen...982 307ced4d5 > >I have a Teeli "pot-size" basket I use in a 12-ounce mug. The ingenuiTEA >is quote a nice looking gadget, but is it that much different from an >infuser basket? Mike Petro http://www.pu-erh.net remove the "filter" in my email address to reply |
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I haven't found cleanup to be that bad, however I took the lid off of
mine. MIkw On 20 Dec 2004 03:15:21 -0800, cast caution to the wind and posted: >Alright Mike, now there is no more ambiguity. 2-3 times the volume of >the *expanded* leaf. Well, I think I have about 2 times the volume for >Assam, but not for greens, so I will vary my method depending upon the >tea. Thanks. > >I had seen that ingenuitea pot. It certainly makes brewing easier, but >I have read some of the reviews at that site and some say that there is >a price to pay -- cleanup is even more irritating than when using a >regular pot with loose leaves in it. |
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12/19/04
> wrote: >> Now, the problem is this: if I actually use 2 and 2/3 teacups' >> worth of water (i.e. 16 oz, approx 500 mL), then the water >> level comes almost all the way up the mesh of the infuser. >> That's great. However, I usually want to brew EXACTLY 2 cups' >> worth, i.e. 12 oz. If I pour in only 12 oz. of water, the >> water definitely rises above the height of the *dry* leaves, >> but the level is a little over an inch (1 1/8") shy of the >> full height of the infuser basket: about 3 cm to be exact. > > Good god, man, tea isn't this complicated. Just get a small tea > pot or a Japanese kyuusu. Maybe a mesh strainer for when you > pour into the cups. That's it, that's all you need. > > --crymad Crymad, Can I impose upon your good nature, and that of your wife, and ask the full meaning of the word "kyuusu"? I thought it was a word reserved for those side handle things -- so the geisha can serve us without intrusion -- but others it to be a thoroughly generic Japanese word for teapot. So, who's right here? The extension questions: What is the Japanese word for "teapot," and what is the Japanese word for side handled teapot? Michael |
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12/19/04
> wrote: >> Now, the problem is this: if I actually use 2 and 2/3 teacups' >> worth of water (i.e. 16 oz, approx 500 mL), then the water >> level comes almost all the way up the mesh of the infuser. >> That's great. However, I usually want to brew EXACTLY 2 cups' >> worth, i.e. 12 oz. If I pour in only 12 oz. of water, the >> water definitely rises above the height of the *dry* leaves, >> but the level is a little over an inch (1 1/8") shy of the >> full height of the infuser basket: about 3 cm to be exact. > > Good god, man, tea isn't this complicated. Just get a small tea > pot or a Japanese kyuusu. Maybe a mesh strainer for when you > pour into the cups. That's it, that's all you need. > > --crymad Crymad, Can I impose upon your good nature, and that of your wife, and ask the full meaning of the word "kyuusu"? I thought it was a word reserved for those side handle things -- so the geisha can serve us without intrusion -- but others it to be a thoroughly generic Japanese word for teapot. So, who's right here? The extension questions: What is the Japanese word for "teapot," and what is the Japanese word for side handled teapot? Michael |
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Must water be heated in a separate vessel and poured into the
top part with the tea leaves? I'm sure it has its charms, but when away from home, I'll stick with the Pyrex and strainer method I mentioned in another post. --crymad Mike Petro wrote: > Hi crymad > > This thing really is easy to use. It is also a rather clever > contraption. > > Look here to see a photo of the it in action, this site calls > it an "Abid" but it is the exact same device, same price too. > > > http://store1.yimg.com/I/sufitea_1816_1175602 > http://store.yahoo.com/sufitea/seglinbyje.html |
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![]() Michael Plant wrote: > > Can I impose upon your good nature, and that of your wife, and > ask the full meaning of the word "kyuusu"? I thought it was > a word reserved for those side handle things -- so the geisha > can serve us without intrusion -- but others it to be a > thoroughly generic Japanese word for teapot. So, who's right > here? The extension questions: What is the Japanese word for > "teapot," and what is the Japanese word for side handled > teapot? Actually, "kyuusu" can have handles on the side or across the top. So it's just a generic word for teapot, albeit in a Japanese style, and usually smaller than typical western ones. Small teapots from China or Korea would be called "kyuusu" as well, though. Japanese would call an English teapot a "teapot", or, more phonetically, "tei-potto". --crymad |
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![]() Michael Plant wrote: > > Can I impose upon your good nature, and that of your wife, and > ask the full meaning of the word "kyuusu"? I thought it was > a word reserved for those side handle things -- so the geisha > can serve us without intrusion -- but others it to be a > thoroughly generic Japanese word for teapot. So, who's right > here? The extension questions: What is the Japanese word for > "teapot," and what is the Japanese word for side handled > teapot? Actually, "kyuusu" can have handles on the side or across the top. So it's just a generic word for teapot, albeit in a Japanese style, and usually smaller than typical western ones. Small teapots from China or Korea would be called "kyuusu" as well, though. Japanese would call an English teapot a "teapot", or, more phonetically, "tei-potto". --crymad |
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