On 05 Oct 2009 15:09:56 -0400, Lewis Perin > wrote:

>Prof Wonmug > writes:
>
>> On Thu, 1 Oct 2009 01:49:02 -0700 (PDT), Ankit Lochan
>> > wrote:
>>
>> >On Sep 30, 6:34*pm, Prof Wonmug > wrote:
>> >> On Wed, 30 Sep 2009 00:14:43 -0700 (PDT), Ankit Lochan
>> >
>> >if you wash
>> >your black teas like the chinese greens they will be less astringent
>> >and you can have a smooth cup for grades like GFOP..
>>
>> Is a "wash" just a quick rinse in cold water (room temperature)?
>
>No, hot. Almost all the Chinese people I've ever seen brew tea gongfu
>style start out with a hot water rinse of the leaves.

"Hot" = the same temperature as the steep water?

How does this work exactly?

I usually use an ingenuiTea infuser. Would I pour a cup of hot water
into the ingenuiTea and immediately set it on a cup to drain? Total
time in the water 5-10 seconds?

This procedure would eliminate a lot of the caffeine, right?

What about other chemicals? Is there any data on which chemicals are
released right away and which only after longer steeping?