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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
RB Watts
 
Posts: n/a
Default Pu-erh steeping

I have read many times that pu-erh can be steeped for a very long
time, such as an hour or even overnight. The question is, once you
wake up and have your cup, is it suggested that you reheat it or is it
perfectly good at room temperature?
  #3 (permalink)   Report Post  
Mike Petro
 
Posts: n/a
Default Pu-erh steeping

No doubt that Black Puerh can be steeped for very long periods of time
without becoming bitter, but I have to ask "what's the point"? If you
want a stronger cup use more leaves and resteep them a few times.

Digging back through my gray matter to the days when I used to manage
restaurants I will quote what was constantly preached to me by the
local Heath Dept. inspectors.

"The temperature zone between 40 degrees and 140 degrees promotes the
rapid and progressive growth of potentially harmful bacteria" either
keep it hot or keep it cold!

I would not drink a steeped beverage that sat around for extremely
long periods at room temperature. This is one of the things that is
frequently misunderstood in the south where they often leave sweetened
tea for use in iced tea at room temp and it can actually start to
ferment.



On 12 Feb 2004 14:35:09 -0800, (RB Watts) cast
caution to the wind and posted:

>I have read many times that pu-erh can be steeped for a very long
>time, such as an hour or even overnight. The question is, once you
>wake up and have your cup, is it suggested that you reheat it or is it
>perfectly good at room temperature?



Mike Petro
http://www.pu-erh.net
remove the "filter" in my email address to reply
  #4 (permalink)   Report Post  
Mike Petro
 
Posts: n/a
Default Pu-erh steeping

Lew,

What temp do you usually use for your green Puerh? Similar to regular
green tea, say 160ish, or hotter? Do you use lower temps with all
greens or just newer ones that are more astringent?

Mike

On 12 Feb 2004 18:19:15 -0500, Lewis Perin > cast
caution to the wind and posted:

(RB Watts) writes:
>
>> I have read many times that pu-erh can be steeped for a very long
>> time, such as an hour or even overnight. The question is, once you
>> wake up and have your cup, is it suggested that you reheat it or is it
>> perfectly good at room temperature?

>
>Funny, when I read your post I'd just had the last sip of a mug of
>Puerh that had reached room temperature due to my laziness. It had
>steeped 15 minutes before the leaves and the liquor went their
>separate ways. It tasted fine to me.
>
>In my experience, it's unusual for a Puerh to get bitter by
>oversteeping, unless it's a green one steeped too hot.
>
>As to overnight steeping, I'm no microbiologist, but I'm leery of what
>could, uh, develop. It isn't just Puerh, by the way: I haven't the
>courage to try that with any type of tea.
>
>/Lew
>---
>Lew Perin /
>
http://www.panix.com/~perin/babelcarp.html


  #7 (permalink)   Report Post  
Dean Macinskas
 
Posts: n/a
Default Pu-erh steeping

"Mike Petro" > wrote in message
...
> I would not drink a steeped beverage that sat around for extremely
> long periods at room temperature. This is one of the things that is
> frequently misunderstood in the south where they often leave sweetened
> tea for use in iced tea at room temp and it can actually start to
> ferment.
>

I regularly steep a 3-cup pot of tea and then drink that tea over a period
of days, reheating a cup at a time in the microwave. I actually think the
flavor and complexity some Darjeelings improve after a few days.

I'm still on my feet, BTW.

Regards,
Dean



  #8 (permalink)   Report Post  
Lewis Perin
 
Posts: n/a
Default Pu-erh steeping

Mike Petro > writes:

> What temp do you usually use for your green Puerh? Similar to regular
> green tea, say 160ish, or hotter?


175F seems to work best for me with green Puerhs. For non-Puerh
greens, I find a lot of variation in best temperature, with some doing
best at 140F or even lower, and some shining as high as 170F.

> Do you use lower temps with all greens or just newer ones that are
> more astringent?


I haven't yet had a green Puerh that seemed to work best at a higher
temperature, but I haven't given up trying. I should add that I don't
think I've had a green Puerh more than 12 years old.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #10 (permalink)   Report Post  
Michael Plant
 
Posts: n/a
Default Pu-erh steeping

RB 2/13/04


> Michael Plant > wrote in message
> >...
>> RB
2/12/04
>>
>>
>>> I have read many times that pu-erh can be steeped for a very long
>>> time, such as an hour or even overnight. The question is, once you
>>> wake up and have your cup, is it suggested that you reheat it or is it
>>> perfectly good at room temperature?

>>
>>
>> That is a decision for *your* mouth to make. It can be done to no ill
>> effect -- provided this is not too early a steep and that there isn't an
>> over abundance of leaf -- I can vouch for that. But, to get the subtlety out
>> of the tea, overnighting is not ideal. Try it and see. (I meant, "taste".)
>>
>> BTW, puerh is a gift direct from God to China, whose government in its
>> infinite wisdom guards the secrets of its production. *Anything* you read
>> here or anywhere regarding its production is probably bogus, especially my
>> periodic rantings and ravings.
>>
>> Dog Ma, what's that "wheel" thing you do with Ann up in Boston, and is it
>> actually legal to do that there now?
>>
>>
>> Michael

>
>
> Actually, I have never tried pu-erh. Well, yet anyway. Here in
> college, I would bring a big thing of tea with me to class, but after
> a while the tea gets cold and rather unpleasant. I was wondering if
> there are any special taste characteristics that make pu-erh good at a
> low temperature.



Puerh is essentially a high temperature tea. "Green Puerh can -- perhaps
should -- be brewed lower. Lew? Help us out here?

PEU (Pu-erh Evangelical Union)
A little pu-erh goes a long way.

Michael



  #11 (permalink)   Report Post  
RN
 
Posts: n/a
Default Pu-erh steeping


Mike Petro > wrote in message
...
> No doubt that Black Puerh can be steeped for very long periods of time
> without becoming bitter, but I have to ask "what's the point"? If you
> want a stronger cup use more leaves and resteep them a few times.
>
> Digging back through my gray matter to the days when I used to manage
> restaurants I will quote what was constantly preached to me by the
> local Heath Dept. inspectors.
>
> "The temperature zone between 40 degrees and 140 degrees promotes the
> rapid and progressive growth of potentially harmful bacteria" either
> keep it hot or keep it cold!
>
> I would not drink a steeped beverage that sat around for extremely
> long periods at room temperature. This is one of the things that is
> frequently misunderstood in the south where they often leave sweetened
> tea for use in iced tea at room temp and it can actually start to
> ferment.



I am a RN an sometimes we use tea bags in open wounds. The tannin makes a
enviroment that is not good for bacteria reproduction. But, maybe the sugar
has a good enviroment to get a buss. Terry
>
>
> On 12 Feb 2004 14:35:09 -0800, (RB Watts) cast
> caution to the wind and posted:
>
> >I have read many times that pu-erh can be steeped for a very long
> >time, such as an hour or even overnight. The question is, once you
> >wake up and have your cup, is it suggested that you reheat it or is it
> >perfectly good at room temperature?

>
>
> Mike Petro
>
http://www.pu-erh.net
> remove the "filter" in my email address to reply



  #12 (permalink)   Report Post  
Lewis Perin
 
Posts: n/a
Default Pu-erh steeping

Michael Plant > writes:

> [...]
> Puerh is essentially a high temperature tea. "Green Puerh can -- perhaps
> should -- be brewed lower. Lew? Help us out here?


Yes, I brew green Puerh around 175F. Mike Petro, though, seemed to
imply recently that he brews it even lower: 160F.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html
  #13 (permalink)   Report Post  
Cameron Lewis
 
Posts: n/a
Default Pu-erh steeping

Lewis Perin > wrote in message >...
> Michael Plant > writes:
>
> > [...]
> > Puerh is essentially a high temperature tea. "Green Puerh can -- perhaps
> > should -- be brewed lower. Lew? Help us out here?

>
> Yes, I brew green Puerh around 175F. Mike Petro, though, seemed to
> imply recently that he brews it even lower: 160F.
>
> /Lew
> ---
> Lew Perin /
>
http://www.panix.com/~perin/babelcarp.html


I find that different green puers like different temperature water. A
XiaGuan tuocha that I have releases a pleasant floral/herbal sweetness
at around 160 but gets a bit edgy and loses sweetness at 170 and
above. By contrast, two different Meng Hai beencha that I have brew
much better in the 170-185 range. My working theory right now is that
puer with bigger leaves and a smoky aroma takes higher temps than more
mild smelling types.

Cameron
  #14 (permalink)   Report Post  
Tom
 
Posts: n/a
Default Pu-erh steeping

What kinds of steeping times do you use with those temps.?

Thanks.

>Subject: Pu-erh steeping
>From: (Cameron Lewis)
>Date: 2/14/2004 12:07 PM Eastern Standard Time
>Message-id: >
>
>Lewis Perin > wrote in message
>...
>> Michael Plant > writes:
>>
>> > [...]
>> > Puerh is essentially a high temperature tea. "Green Puerh can -- perhaps
>> > should -- be brewed lower. Lew? Help us out here?

>>
>> Yes, I brew green Puerh around 175F. Mike Petro, though, seemed to
>> imply recently that he brews it even lower: 160F.
>>
>> /Lew
>> ---
>> Lew Perin /

>>
http://www.panix.com/~perin/babelcarp.html

>
>I find that different green puers like different temperature water. A
>XiaGuan tuocha that I have releases a pleasant floral/herbal sweetness
>at around 160 but gets a bit edgy and loses sweetness at 170 and
>above. By contrast, two different Meng Hai beencha that I have brew
>much better in the 170-185 range. My working theory right now is that
>puer with bigger leaves and a smoky aroma takes higher temps than more
>mild smelling types.
>
>Cameron
>
>
>
>
>
>



--Tom
-oo-
""\o~
------------------------------------
"Homo sum, humani nil a me alienum puto."
Terrance
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Java tea- second steeping toci Tea 3 26-09-2008 11:35 AM
Steeping of Oolong Ferris Tea 2 08-10-2007 02:17 AM
Steeping Chamomile Ferris92 Tea 13 25-07-2007 01:10 AM
Steeping tea in milk [email protected] Tea 24 17-04-2006 10:24 AM
Steeping peppers Bob Terwilliger General Cooking 10 28-01-2006 01:10 AM


All times are GMT +1. The time now is 11:36 AM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"