Lewis Perin wrote:
Steven Hay writes:


Lewis Perin wrote:

1) Even granting your assumption that all components are either good
or bad, why assume *all* the bad ones are slower to dissolve than
*all* the good ones?

Well, to be fair, I think it is a relatively safe assumption to say
that for a particular tea drinker, there is a combination of flavors
that is considered good. Call it a window, perhaps, of flavor.


Not necesarily, at least not necessarily for me. I often find that
for a given tea that I'm unable to reach some unique best cup but can
achieve, say, two different good ones with different brewing
conditions. Actually I'm not sure this is a bad thing; I *like* being
able to enjoy different "sides" of the same tea.

/Lew

Lew, I can't agree more. When I have time to do multiple infusions, it
is usually worth it. It adds a temporal dimension to the experience. I
just think that once a person does that with a tea, they can usually
produce a rather tasty single-infusion cup for themselves when they are
in a hurry, using the information they gained from tasting it.

Steve