"Alex Chaihorsky" > wrote in message
m...
> > No, don't let the tea dry out between steepings. Don't use tea that's
> > more than a few hours old to resteep.
>
> Why? What is wrong with it? I resteep sometimes leaves that were sitting
> there for a day or two. I may have 5-6 different teas sitting in their
> chahus at the same time during the week and me resteeping them now and
then.
> Never a problem, never a disappointment.

De gustabus non disputandum. I just don't want to drink stuff that's sat
around for hours.

I'd imagine Reno has very low humidity. Here in the American South, stuff
starrts to turn bad in a couple of days if you let it set out on the counter
and it has moisture in it. It's so bad I keep my tea and coffee in a
cabinet with a few big buckets of moisture absorber- I just don't want it to
taste or smell musty at all. Spices in the cabinet will cake up in a month
or so. I suppose a de-humidifier would be the way to go, but that just uses
more power.

Not just dry - extremely dry. All tea I bring from SF in bamboo containers
start cracking after just day or two and crackle for several days waking us
up occasionally.
But teas left in chahus remain quite moist and looking beautifully
silk-shimmering on teh surface of large leaves.
I may have 5-6 of them simultaneously sitting on the counter waiting to be
re-steeped. I usually re-steep green puerhs, ShuiXians and TeGuanYins up to
7 times.

Sasha.

"magnulus" > wrote in message
t...
>
> "Alex Chaihorsky" > wrote in message
> m...
>> > No, don't let the tea dry out between steepings. Don't use tea that's
>> > more than a few hours old to resteep.
>>
>> Why? What is wrong with it? I resteep sometimes leaves that were sitting
>> there for a day or two. I may have 5-6 different teas sitting in their
>> chahus at the same time during the week and me resteeping them now and
> then.
>> Never a problem, never a disappointment.
>
> De gustabus non disputandum. I just don't want to drink stuff that's
> sat
> around for hours.
>
> I'd imagine Reno has very low humidity. Here in the American South,
> stuff
> starrts to turn bad in a couple of days if you let it set out on the
> counter
> and it has moisture in it. It's so bad I keep my tea and coffee in a
> cabinet with a few big buckets of moisture absorber- I just don't want it
> to
> taste or smell musty at all. Spices in the cabinet will cake up in a
> month
> or so. I suppose a de-humidifier would be the way to go, but that just
> uses
> more power.
>
>

Not just dry - extremely dry. All tea I bring from SF in bamboo containers
start cracking after just day or two and crackle for several days waking us
up occasionally.
But teas left in chahus remain quite moist and looking beautifully
silk-shimmering on teh surface of large leaves.
I may have 5-6 of them simultaneously sitting on the counter waiting to be
re-steeped. I usually re-steep green puerhs, ShuiXians and TeGuanYins up to
7 times.

Sasha.

"magnulus" > wrote in message
t...
>
> "Alex Chaihorsky" > wrote in message
> m...
>> > No, don't let the tea dry out between steepings. Don't use tea that's
>> > more than a few hours old to resteep.
>>
>> Why? What is wrong with it? I resteep sometimes leaves that were sitting
>> there for a day or two. I may have 5-6 different teas sitting in their
>> chahus at the same time during the week and me resteeping them now and
> then.
>> Never a problem, never a disappointment.
>
> De gustabus non disputandum. I just don't want to drink stuff that's
> sat
> around for hours.
>
> I'd imagine Reno has very low humidity. Here in the American South,
> stuff
> starrts to turn bad in a couple of days if you let it set out on the
> counter
> and it has moisture in it. It's so bad I keep my tea and coffee in a
> cabinet with a few big buckets of moisture absorber- I just don't want it
> to
> taste or smell musty at all. Spices in the cabinet will cake up in a
> month
> or so. I suppose a de-humidifier would be the way to go, but that just
> uses
> more power.
>
>