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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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Resteeping?
Hi.
Are there any general rules for which teas may benefit (or tolerate) resteeping, and which do not? ole k |
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"Ole Kvaal" > wrote in message news  > Hi. > Are there any general rules for which teas may benefit (or tolerate) > resteeping, and which do not? I do greens and whites 3x or more. Someone posted here a few months ago about infusing Assam more than once, but I don't have any personal experience with that, other blacks, or oolongs. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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> Someone posted here a few months ago about infusing Assam more than once, > but I don't have any personal experience with that, other blacks, or > oolongs. Some Assams take re-steeping: I have one Hattialli here which has a glorious aroma, even after the second steep. I steep twice with this tea in the evening, the second steep does not add any caffeine. JB |
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Thanks.
-- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. "danube" > wrote in message news  > > > Someone posted here a few months ago about infusing Assam more than once, > > but I don't have any personal experience with that, other blacks, or > > oolongs. > > Some Assams take re-steeping: I have one Hattialli here which has a > glorious aroma, even after the second steep. I steep twice with this tea > in the evening, the second steep does not add any caffeine. > > JB |
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>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. |
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On 21 Feb 2005 12:59:16 -0800, elgoog wrote:
> Semi-Black Tea Oh, bother. Their "semi-black" category contains 3 groups of oolongs and a collection of Jasmines of various types. I'm sorry. But white tea scented with Jasmine is anything but "semi-black." They should put their Jasmines in with their blends and call their oolongs by what they are rather than creating an screwed up category. -- Derek "An honor is not diminished for being shared." -- Lois McMaster Bujold, "Shards of Honor", 1986 |
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Michael Plant wrote:
<<snip>> > 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 What? Remember, I'm still learning and new to this. You are saying that the subsequent infusions should be shorter than the first? If anything, I've been doing just the opposite usually exending subsequent steep times slightly. Am I doing this wrong? Will I get better results by shortening my subsequent infusions. BTW: I have been testing for bitterness and learned the breaking point for my teas. I don't have a problem with bitterness on multiple infusions - or if I do, I don't use that tea for multiple infusions. |
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Still learning. Thanks.
Here is what I think I notice with green teas, the first sign of oversteeping is a grassy flavor. The next sign of oversteeping is increasing bitterness. Do you find that the grassiness precedes the bitterness? I like the slight flavor of grass in my green tea - but not too much. BTW: I am still drinking my Adagio samples, even learning to appreciate the genmai chai pop - though it's not the tea for me. Soon, I will have to look for a good Dragon Well (based on other posters, not Adagio). |
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Michael Plant wrote:
<<snip>> > 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 What? Remember, I'm still learning and new to this. You are saying that the subsequent infusions should be shorter than the first? If anything, I've been doing just the opposite usually exending subsequent steep times slightly. Am I doing this wrong? Will I get better results by shortening my subsequent infusions. BTW: I have been testing for bitterness and learned the breaking point for my teas. I don't have a problem with bitterness on multiple infusions - or if I do, I don't use that tea for multiple infusions. |
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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 |
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On 2/21/2005 2:25 PM, Ole Kvaal wrote:
> Hi. > Are there any general rules for which teas may benefit (or tolerate) > resteeping, and which do not? > > ole k I can't get myself to even consider this. Growing up, we had teabags - Tetley, Lipton, whatever. How ever many people were having tea - that's how many cups you got out of that one teabag. The teabag was put into a little covered glass canister, and into the refrigerator, where it would stay until it was used again and again. When people would no longer consider using it for drinking tea, my grandmother would save it, in case she needed to "tea" a stained tablecloth, napkin, etc. Even as a child, I would refuse tea unless I was given a new teabag; happy to share with everyone, but I wanted a new tea bag! I don't think I could ever get past this enough to have multiple infusions! |
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"Serendip" > wrote in message news  > On 2/21/2005 2:25 PM, Ole Kvaal wrote: > > Hi. > > Are there any general rules for which teas may benefit (or tolerate) > > resteeping, and which do not? > > > > ole k > > I can't get myself to even consider this. Growing up, we had teabags - > Tetley, Lipton, whatever. How ever many people were having tea - that's > how many cups you got out of that one teabag. The teabag was put into a > little covered glass canister, and into the refrigerator, where it would > stay until it was used again and again. When people would no longer > consider using it for drinking tea, my grandmother would save it, in > case she needed to "tea" a stained tablecloth, napkin, etc. Even as a > child, I would refuse tea unless I was given a new teabag; happy to > share with everyone, but I wanted a new tea bag! I don't think I could > ever get past this enough to have multiple infusions! But, wasn't that poor quality black tea in teabags while you're now into higher quality loose teas and using more tea for more people? I suggest that you at least try to get over your aversion to multiple infusions of any sort because there's still a whole lot of excellent flavor in my green and white teas. Just a thought. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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On 2/21/2005 7:49 PM, Bluesea wrote:
> "Serendip" > wrote in message > news >> On 2/21/2005 2:25 PM, Ole Kvaal wrote: >> > Hi. >> > Are there any general rules for which teas may benefit (or tolerate) >> > resteeping, and which do not? >> > >> > ole k >> >> I can't get myself to even consider this. Growing up, we had teabags - >> Tetley, Lipton, whatever. How ever many people were having tea - that's >> how many cups you got out of that one teabag. The teabag was put into a >> little covered glass canister, and into the refrigerator, where it would >> stay until it was used again and again. When people would no longer >> consider using it for drinking tea, my grandmother would save it, in >> case she needed to "tea" a stained tablecloth, napkin, etc. Even as a >> child, I would refuse tea unless I was given a new teabag; happy to >> share with everyone, but I wanted a new tea bag! I don't think I could >> ever get past this enough to have multiple infusions! > > But, wasn't that poor quality black tea in teabags while you're now into > higher quality loose teas and using more tea for more people? I suggest that > you at least try to get over your aversion to multiple infusions of any sort > because there's still a whole lot of excellent flavor in my green and white > teas. > > Just a thought. My samples are all black teas, so it's not a worry, yet.  I promise to consider it once I branch out from black teas! (And yes, when I used teabags, it was always one per person, and then a new one.) |
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Wow! My heartfelt condolences!
 Was this during the War years or duringthe depression? Or were your family just *very* thrifty? Ye gods, I can't imagine multiple cups of tea out of a Lipton teabag...one's bad enough..: P Melinda -- "The country has entered an era in which questions are not asked, for questions are daughters of disquiet or arrogance, both fruits of temptation and the food of sacrilege." Djaout "Serendip" > wrote in message news > On 2/21/2005 2:25 PM, Ole Kvaal wrote: >> Hi. >> Are there any general rules for which teas may benefit (or tolerate) >> resteeping, and which do not? >> >> ole k > > I can't get myself to even consider this. Growing up, we had teabags - > Tetley, Lipton, whatever. How ever many people were having tea - that's > how many cups you got out of that one teabag. The teabag was put into a > little covered glass canister, and into the refrigerator, where it would > stay until it was used again and again. When people would no longer > consider using it for drinking tea, my grandmother would save it, in > case she needed to "tea" a stained tablecloth, napkin, etc. Even as a > child, I would refuse tea unless I was given a new teabag; happy to > share with everyone, but I wanted a new tea bag! I don't think I could > ever get past this enough to have multiple infusions! > > > > > |
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On 2/21/2005 7:54 PM, Melinda wrote:
> Wow! My heartfelt condolences! Was this during the War years or during> the depression? Or were your family just *very* thrifty? > > Ye gods, I can't imagine multiple cups of tea out of a Lipton teabag...one's > bad enough..: P > > Melinda Vietnam War, but I don't think that's what you meant. My grandmother was only "thrifty" when it came to teabags - she just didn't think that a teabag was "done" as long as there was any coloring power left in it. But yes... it's amazing that I don't have a total aversion to tea!! |
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"Serendip" > wrote in message ... > > Vietnam War, but I don't think that's what you meant. My grandmother was > only "thrifty" when it came to teabags - she just didn't think that a > teabag was "done" as long as there was any coloring power left in it. Do you happen to know why/how she developed such a belief? I'm so flavor-oriented, and so is everyone else I've run across, that I can't comprehend the concept. Even in England, way back when, poor people would use a lot of milk to save on the expense of tea but I never got the impression that they reused tea over and over again. In China, though, sometimes it got to the point where a poor family could only offer hot water as "tea" to a guest. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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On 2/22/2005 3:59 AM, Bluesea wrote:
> "Serendip" > wrote in message > ... >> >> Vietnam War, but I don't think that's what you meant. My grandmother was >> only "thrifty" when it came to teabags - she just didn't think that a >> teabag was "done" as long as there was any coloring power left in it. > > Do you happen to know why/how she developed such a belief? I'm so > flavor-oriented, and so is everyone else I've run across, that I can't > comprehend the concept. Even in England, way back when, poor people would > use a lot of milk to save on the expense of tea but I never got the > impression that they reused tea over and over again. In China, though, > sometimes it got to the point where a poor family could only offer hot water > as "tea" to a guest. Nope, not a clue... so I called my mother. Once she stopped laughing, realizing I wasn't asking her for the little glass jar, she said, "don't you remember what Grandma did with tea?" Well, of course I did! She would add a little bit of honey for me, and then pour the tea back and forth from one cup to another, until the temperature was just right. Heaven forbid I do something like *wait* for the tea to cool down! I was always transfixed by the jumping tea - she never lost a drop. So Mom said, "yes, but do you remember what she did before that?" Not a clue. So she told me the story. My grandfather always had severe GI issues, and could not tolerate caffeine. They had always had Sanka for coffee, but they couldn't find decaffeinated tea. The doctor suggested she make very strong tea, dump it out, and then use that teabag in new water - it would remove the caffeine. Whether it's true or not I don't know, but that's what she was told. She was concerned she'd forget to look at the clock, and it wouldn't be the same each time. So, she'd boil water, put a teabag in a cup, add the water. Empty the kettle, put up new water to boil. Once that boiled, she'd take out the teabag from the cup, dump the tea, wash the cup, and make a new cup of tea. Each and every time. By her reasoning, if the second cup was "better" for you than the first, then the 3rd, 6th, 8th, had to have been even better. (How I wish I could ask her if she knew about homeopathy and tinctures!) She wasn't thrifty, simply misguided. Needless to say, I will now embrace resteeping, and probably get a bit teary-eyed each time. |
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"Melinda" > wrote in message ... > > Ye gods, I can't imagine multiple cups of tea out of a Lipton teabag...one's > bad enough..: P The very thought makes me want to heave. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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"Melinda" > wrote in message ... > > Ye gods, I can't imagine multiple cups of tea out of a Lipton teabag...one's > bad enough..: P The very thought makes me want to heave. -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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> > My Mom did the same thing. It was the prosperous 50's. But, she had lived > through the depression, which left its mark. Melinda, your prejudice > against > the lowly teabag is showing. Could this be a deep seated anger directed at > the working classes out of which I proudly hail, possibly but not probably > explaining why I can't spell. > > Michael > Michael, your upper class intelligencia prejudice is showing...you can't spell because you're lower class? Is that only because you're a member of the people? Remember our Cuban comrads used to read books to each other in the factories....  Nah...I liked Lipton decaf (I assume that's what it was...it was in the green box, which then came to mean green tea, which is what I always called it...but I'm not sure that it was green tea, I think it might have been decaf) with plenty of milk and sugar when I was young. And when I wasn't drinking coffee. (I used to get some good coffee when I was little...which is probably why I'm so blasted short...). I don't think I was drinking the tea at that point for the tea, if you get my drift...I'm sure the sugar content probably had something to do with it. I'm just mad that I didn't realize that there was better tea out there for so long...::sob:: so many years wasted...:P Melinda, nuking a leftover cup of Bargang for morning tea...STILL lightyears ahead of an American cardboard box teabag |
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"Melinda" > wrote in message ... > > I'm just mad that I didn't realize that there was better tea out there for > so long...::sob:: so many years wasted...:P We really do need to spread the word. Last week, through an email exchange with a former neighbor, I mentioned converting another neighbor from teabags to loose tea and the response I got back was: "So you have to tell me about the tea. I didn't know you could even make it w/o a bag" <sigh> -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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"Melinda" > wrote in message ... > > I'm just mad that I didn't realize that there was better tea out there for > so long...::sob:: so many years wasted...:P We really do need to spread the word. Last week, through an email exchange with a former neighbor, I mentioned converting another neighbor from teabags to loose tea and the response I got back was: "So you have to tell me about the tea. I didn't know you could even make it w/o a bag" <sigh> -- ~~Bluesea~~ Spam is great in musubi but not in email. Please take out the trash before sending a direct reply. |
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> > My Mom did the same thing. It was the prosperous 50's. But, she had lived > through the depression, which left its mark. Melinda, your prejudice > against > the lowly teabag is showing. Could this be a deep seated anger directed at > the working classes out of which I proudly hail, possibly but not probably > explaining why I can't spell. > > Michael > Michael, your upper class intelligencia prejudice is showing...you can't spell because you're lower class? Is that only because you're a member of the people? Remember our Cuban comrads used to read books to each other in the factories.... Nah...I liked Lipton decaf (I assume that's what it was...it was in the green box, which then came to mean green tea, which is what I always called it...but I'm not sure that it was green tea, I think it might have been decaf) with plenty of milk and sugar when I was young. And when I wasn't drinking coffee. (I used to get some good coffee when I was little...which is probably why I'm so blasted short...). I don't think I was drinking the tea at that point for the tea, if you get my drift...I'm sure the sugar content probably had something to do with it. I'm just mad that I didn't realize that there was better tea out there for so long...::sob:: so many years wasted...:P Melinda, nuking a leftover cup of Bargang for morning tea...STILL lightyears ahead of an American cardboard box teabag |
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On 3/2/2005 6:34 AM, Michael Plant wrote:
> 2/21/05 > > >> On 2/21/2005 2:25 PM, Ole Kvaal wrote: >>> Hi. >>> Are there any general rules for which teas may benefit (or tolerate) >>> resteeping, and which do not? >>> >>> ole k >> >> I can't get myself to even consider this. Growing up, we had teabags - >> Tetley, Lipton, whatever. How ever many people were having tea - that's >> how many cups you got out of that one teabag. The teabag was put into a >> little covered glass canister, and into the refrigerator, where it would >> stay until it was used again and again. When people would no longer >> consider using it for drinking tea, my grandmother would save it, in >> case she needed to "tea" a stained tablecloth, napkin, etc. Even as a >> child, I would refuse tea unless I was given a new teabag; happy to >> share with everyone, but I wanted a new tea bag! I don't think I could >> ever get past this enough to have multiple infusions! > > > How about if you paid 100 smackaroos for that teabag? I say dunk dunk dunk. > I'll bet your grandmother used the three dunk rule for the first steep of > the teabag's journey to its second job teaing stains. The really important > question is, did your grandmother squeeze the teabag -- I just mistyped and > produced the word "teabog," but that's a story for another day -- or did she > gingerly place the dripping teabag on the saucer beside the cup? The answer > to this question will help us help you resolve your second steep issue. > > Hope this helps. > > Michael LOL - yes, the teabag was always dunked, again and again and again. And yes, squeezed... the teabag was put in a spoon, and the string wrapped around the spoon and bag. The bag was never sloshing around on a plate! Resa |
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On 3/2/2005 6:34 AM, Michael Plant wrote:
> 2/21/05 > > >> On 2/21/2005 2:25 PM, Ole Kvaal wrote: >>> Hi. >>> Are there any general rules for which teas may benefit (or tolerate) >>> resteeping, and which do not? >>> >>> ole k >> >> I can't get myself to even consider this. Growing up, we had teabags - >> Tetley, Lipton, whatever. How ever many people were having tea - that's >> how many cups you got out of that one teabag. The teabag was put into a >> little covered glass canister, and into the refrigerator, where it would >> stay until it was used again and again. When people would no longer >> consider using it for drinking tea, my grandmother would save it, in >> case she needed to "tea" a stained tablecloth, napkin, etc. Even as a >> child, I would refuse tea unless I was given a new teabag; happy to >> share with everyone, but I wanted a new tea bag! I don't think I could >> ever get past this enough to have multiple infusions! > > > How about if you paid 100 smackaroos for that teabag? I say dunk dunk dunk. > I'll bet your grandmother used the three dunk rule for the first steep of > the teabag's journey to its second job teaing stains. The really important > question is, did your grandmother squeeze the teabag -- I just mistyped and > produced the word "teabog," but that's a story for another day -- or did she > gingerly place the dripping teabag on the saucer beside the cup? The answer > to this question will help us help you resolve your second steep issue. > > Hope this helps. > > Michael LOL - yes, the teabag was always dunked, again and again and again. And yes, squeezed... the teabag was put in a spoon, and the string wrapped around the spoon and bag. The bag was never sloshing around on a plate! Resa |
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"Ole Kvaal" > wrote in message news > Hi. > Are there any general rules for which teas may benefit (or tolerate) > resteeping, and which do not? > > ole k My general rule is that the larger the leaf, the more infusions you can get, and this is true (to a point) regardless of the oxidation level. I have whole-leaf oolongs that can produce 3 or 4 good infusions, and a golden yunnan black that produces at least 2. Regards, Dean |
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The more expensive the tea the more it can be resteeped or so goes the
pitch you see on the websites. The bottom line the first cup always taste the best. Even if I did believe there is after taste in the gongfu method I'd still use a one litter pot and be done with it. You get a better taste with saturation than filtration. In general blacks can't be reused but anything else can. The problem with generalizations it doesn't account for the Ceylon OP which can take multiple short infusions or a CTC where infusion is immediate and can take it once or twice more. Even I will hit the pot a second time but it's because I'm lazy. I have some oolongs that take 5 minutes to unfurl even at boiling temperature. If I use temperatures less than that I can start my own episodes of 24. So I hit those several times because I know they can take it. Multiple infusions is a function of Western and Asian styles and knowing how your tea tastes in a pot. Jim Ole Kvaal wrote: > Hi. > Are there any general rules for which teas may benefit (or tolerate) > resteeping, and which do not? > > ole k |
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