Quote:
Originally Posted by evilbeefchan
[IMG]I've been able to pull multiple steeps from some fermented bo-lays/pu-erhs as well as gunpowder greens by using the method you describe. It definitely is an issue of tea leaf quality, as lower quality will get bitter faster or won't have any flavor at all. I like to use a gaiwan with a thermos of hot water, pouring out each steep into a separate teacup.
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Yeah, I've been reading how certain teas are more robust and can stand up to multiple infusions. Maybe I'll experiment more. I'm on the threshold of moving toward loose-leaf brewing exclusively. I'm currently having success with multiple infusions of gunpowder tea. It works well, indeed. I haven't tried a pu-erh, but I know where to get it locally. I'm not too keen on trying it yet, but it might happen soon enough.
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My next purchases, a couple of Chinese teas:
Ti Kwan Yin (Iron Goddess of Mercy): It's probably most accurately translated as "Tea of the Iron Bodhisattva." I found this available locally and reasonably priced. It's described as having a very light musty taste.
This is an oolong that is amongst
The Ten Great Chinese Teas. I don't think I've had anything from this list yet, but either way I'm looking forward to this tea. It's been a while since I've had oolong.
It's good for double infusions.
Lung Ching (Dragonwell): This is available at the same place as the above, and it doesn't appear to be too overpriced. This is also on The Ten Great Chinese Teas list. It's a green tea described as being full-bodied with a slight heady bouquet.
It's good for multiple infusions.