Doesn't anyone do this with greens 'cept me? I know I read someone on here
saying something about that, it's where I got the idea....in fact I seem to
remember reading someone somewhere (may have been another list) saying they
would try steeping greens at room temp water for a long time.

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
"Michael Plant" > wrote in message
...
> 1/28/05
>
>
>> In article >,
>> Mike Petro > wrote:
>>
>>> My general rule of thumb is 1g for every 2oz of water, but then I like
>>> my tea a little on the strong side. I also ONLY steep for 3 minutes to
>>> avoid harshness. This yields a good cup to my tastes.
>>
>> anything over 3 minutes is adding only astringency.
>> all the flavor is in the water by 3 minutes......pilo*
>
> Can't entirely agree here, out of my experience. A lower temperature will
> bring the flavors to the water more slowly. Using Mike's formula at
> temperatures down to 175 allows even longer steeps without astringency.
> We're talking Pu'erhs of course.
>
> Michael
>