I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

On Aug 27, 1:47*pm, Square Peg wrote:
I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

You may want to search through the archives for more info, there will
be a ton on this topic. Basically a short steep is like 30 seconds
maybe a minute and then gradually increasing the time (45, 1min, 1:15,
etc.) sometimes increasing the temp as well. That temp seems a bit
high but it could be OK. They don't need to be done in a double
barreled shotgun manner but yes, all in one session. No refrigerators
or hours of exposure to air for sure. In a gaiwan at work I may start
brewing some leaf in the morning and get two or three brews by lunch
and possibly one more after lunch depending on the tea but it is also
staying covered by the gaiwan lid not directly open to the air.
Experiment, experiment, experiment.

- Dominic

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

Is this a joke? One tea bag for multiple infusions?

If it's not a single tea bag, I would guess that a large amount of tea
could be brewed that way, probably in a small pot and poured
immediately. The 180-90 high heat would cause quicker infusion, I
suppose.

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

On Wed, 27 Aug 2008 10:32:24 -0800, wrote:

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

Is this a joke? One tea bag for multiple infusions?

Sorry. It's a 1/4 pound bag of loose tea. I never use traditional tea
bags (well, almost never), so the term "bag" didn't strike me as
potentially confusing.

If it's not a single tea bag, I would guess that a large amount of tea
could be brewed that way, probably in a small pot and poured
immediately. The 180-90 high heat would cause quicker infusion, I
suppose.

My first experiment was 8 grams of tea in 26 oz of water for 3:00
minutes. It started at 190 (before pouring) and ended up at 170.

This was probably too long and maybe too hot. I saved the leaves and
will try a second infusion in an hour or so. I think I'll use the same
time and temp just to keep the variables down.

Tomorrow, I'll repeat the experiment with 30 sec steepings. Lots of
trips to the john. ;-)

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

writes:

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

This happens all the time, and not just in China. I usually brew the
same leaves all day long, often upwards of ten times. Oolongs and
Pu'ers support this; greens and blacks/reds, not so much.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On 27 Aug 2008 15:23:24 -0400, Lewis Perin wrote:

writes:

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

This happens all the time, and not just in China. I usually brew the
same leaves all day long, often upwards of ten times. Oolongs and
Pu'ers support this; greens and blacks/reds, not so much.

How much tea, how much water, what time and temp?

How much time between steepings and where do you store the wet leaves?

Square Peg writes:

On 27 Aug 2008 15:23:24 -0400, Lewis Perin wrote:

writes:

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

This happens all the time, and not just in China. I usually brew the
same leaves all day long, often upwards of ten times. Oolongs and
Pu'ers support this; greens and blacks/reds, not so much.

How much tea, how much water, what time and temp?

It depends, but a rule of thumb I use is 7g, 100ml, and mostly boiling
water, sometimes cooler. Time is usually near instant pour at first
(usually after an initial rinse), then gradually longer steeps, as
long as 15 minutes sometimes after 10 or more steeps.

How much time between steepings and where do you store the wet leaves?

The only reason I might worry about time between steeps is to keep the
temperature as high as possible. The leaves stay in the gaiwan.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On 27 Aug 2008 17:13:44 -0400, Lewis Perin wrote:

Square Peg writes:

On 27 Aug 2008 15:23:24 -0400, Lewis Perin wrote:

writes:

On Wed, 27 Aug 2008 10:47:17 -0700, Square Peg
wrote:

During the Olympics in China, I saw a video clip of a man making tea
by piling a large amount of leaves into a very small pot, pouring hot
water on, pushing down on the leaves to expedite the process, and
quickly pouring a small amount into several cups, which they drank
immediately. With enough tea leaves to begin with, I suppose you
could do that multiple times. bookburn

This happens all the time, and not just in China. I usually brew the
same leaves all day long, often upwards of ten times. Oolongs and
Pu'ers support this; greens and blacks/reds, not so much.

How much tea, how much water, what time and temp?

It depends, but a rule of thumb I use is 7g, 100ml, and mostly boiling
water, sometimes cooler.

7 grams of tea for 100ml of water? That's half a cup?

Do you drink just half a cup at a time? Or do you do several quick
infusions one right after another?

Time is usually near instant pour at first
(usually after an initial rinse), then gradually longer steeps, as
long as 15 minutes sometimes after 10 or more steeps.

How much time between steepings and where do you store the wet leaves?

The only reason I might worry about time between steeps is to keep the
temperature as high as possible. The leaves stay in the gaiwan.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Square Peg wrote:
I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

I haven't tried scented teas with multiple
infusions, but for greens results haven't
been that great. Second infusion feels
like some component of the flavor is
missing. It's not terrible, but not as good
as the first infusion. I have to add water
for second infusion not more than 2-4
minutes after the first, otherwise taste
is degraded. With white teas, especially
silver needles, you can get a second
infusion as good as the first, possibly
even third; with blacks, oolong and puerhs,
it's a completely different matter, and
depends on a particular tea, but
I find that in every case some
degradation of taste if new infusion
is not done in 2-4 minutes. Gong-fu
is a separate issue, though, because
there leaves might fill the whole volume
of small pot and keep their temperature
up for a long time.

On Wed, 27 Aug 2008 15:30:35 -0700 (PDT), Rainy
wrote:


Square Peg wrote:
I was given a bag of yin hao, a jasmine tea from Holy Mountain. The
instructions say "multiple short steepings at 180-195".

I haven't tried multiple steepings before. Do they need to be done
back to back?

How long can the wet leaves be left out?

How long in the refrigerator?

Are subsequent steepings done the same way (time and temp)?

I assume a "short steeping" means 1-2 minutes. Right?

I haven't tried scented teas with multiple
infusions, but for greens results haven't
been that great. Second infusion feels
like some component of the flavor is
missing. It's not terrible, but not as good
as the first infusion. I have to add water
for second infusion not more than 2-4
minutes after the first, otherwise taste
is degraded. With white teas, especially
silver needles, you can get a second
infusion as good as the first, possibly
even third; with blacks, oolong and puerhs,
it's a completely different matter, and
depends on a particular tea, but
I find that in every case some
degradation of taste if new infusion
is not done in 2-4 minutes. Gong-fu
is a separate issue, though, because
there leaves might fill the whole volume
of small pot and keep their temperature
up for a long time.

It sounds like you have found that if the leaves are not maintained at
a certain temperature (160?), the result is not so good.

I wonder what happens at the lower temperature?

Square Peg writes:

On 27 Aug 2008 17:13:44 -0400, Lewis Perin wrote:

Square Peg writes:
[...small pot, lots of leaf, multiple steeps...]
How much tea, how much water, what time and temp?

It depends, but a rule of thumb I use is 7g, 100ml, and mostly boiling
water, sometimes cooler.

7 grams of tea for 100ml of water? That's half a cup?

Do you drink just half a cup at a time? Or do you do several quick
infusions one right after another?

Usually I drink half a cup at a time. That's a lot of sips, and the
idea is to taste the tea as it changes through lots of steeps. But
there are times when I'll telescope the process, decanting 2 or even 3
steeps into a big cup. I don't always devote the same level of
attention to drinking tea, but the better the tea, the more it rewards
attention.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html