Recipe Tea: What are you steeping these days?

Irish tea is one of my absolute favourites. I consider it the coffee of teas.

Unforutnately, I haven't found a tea shop around here that carries it. I can only get it in the grocery store, but at least I can get loose-leaf there. I shall have to pick some up soon.

I'm not sure if this is the best way, but I store mine in well-sealed metal tins. I think the general trick is to store tea well away from light and air.

 

I've moved back to organic sencha for my green tea. It's my mainstay green, and 100 grams double steeped will last a while, even at four cups a day.

 

I seem to have moved into a pattern with my tea, but I'm happy with it.

First thing in the morning, I make a bowl of matcha tea. Immediately after enjoying that, I brew a double-cup of sencha (though I may occasionally have gyokuro every so often as a treat).

By 11 or 12, I steep the sencha leaves a second time for another double cup.

In the afternoon, I have a double cup of a tulsi (holy basil) blend, which also includes saffron, fennel seed, licorice root, star anise, orange peel, peppermint, and lemongrass. (Cyn, if you're still in India, you should try some tulsi if you can.)

In the evening, I have a double cup of a chamomile blend, which also includes lemongrass, fennel seeds, hibiscus flowers, lemon peel, orange peel, licorice root, lemon myrtle, and rose petals.

It's quite a nice cycle. Relaxed stimulation in the morning, and then a nice soothing wind-down from afternoon to evening.

And it's all very tasty.

 

It only works with certain teas: greens and oolongs as far as I know (and maybe white; never tried it). Black and herbals? I'm not sure it works.

 

I have steeped blacks a second time but they don't taste as good as greens and oolongs. I think that's because of the high water temperature. Herbals I have done but they lose their brightness.

Oolongs I have steeped up until 6 times for the ali shan and 3 times for the li shan. I probably can do more with the li shan but I keep forgetting for some reason.

I'll try to find the tulsi some place.

 

note steeping a formosa oolong is just like steeping a black. Not worth it and doesn't taste as good.

 

True. I've found that you have to go with Ti Kuan Yin (aka Iron Goddess) at least if you want multiple steeping. Iron Goddess is a good standard oolong in my book, though the higher grade (i.e. higher cost) oolongs will certainly take a lot of punishment throughout the day.

 

I've been terrified to have any roadside treats here in India. Today I had a masala chai. Holy shit. It was the best thing I've ever every had for 5 ruppees (currentl 45 ruppees to US$1)

It was so crazy good like a spiced hot chocolate without the chocolate. I'm hoping that he's there later tonight so I can get another before/after dinner.

 

This is out of whack with what I've read in various sources.

From what I gather, green tea is more delicate because of the lack of oxidization that you find in black tea. Usually the tea is just steamed and/or boiled, sometimes fried or roasted on top of that, but no oxidization. This is why you'll usually hear that you shouldn't use boiling water for green tea, as it will destroy the flavour. I've heard anything from 70 C to 85 C as opposed to 100 C (boiling) for greens. Blacks are more robust, being fully oxidized, and can be steeped in boiling or near-boiling (preferred) water.

Steeping time is closer in line to what you say. 1 to 3 minutes are preferred for most greens. However, I've seen that blacks should be at least 3 and sometimes up to 5 minutes for steeping. Most will say around 4 minutes.

Herbals are different. They often require long steeping times to get the benefit from them. In that case, I've seen anywhere from 5 to 7 minutes to 10 or 12 minutes. Depending on the plant, sometimes simmering makes sense (ginger, for example).

Though maybe the short 1 minute time with the green allows for the hotter water. Which Iron Chef guy are you talking about? Isn't there more than one guy?

 

Blacks steep for 5 mins boiling water.

oolongs are good with below boiling and 3 minutes.

greens 3 mins, not boiling water, just as the water starts to get "fish eyes" at the bottom of the kettle. I think it's 175 degrees. they really taste good with low temp and short time.

herbals can be all day really...they can boil and steep and boil and steep. mostly because there aren't any tea leaves in there so they don't have the same issues.

 

I usually steep mine for 5 minutes. When I'm after black tea, I'm after a robust and earthy beverage. I'm after a malty and slightly bitter beverage. This is why a brew it strong and long. Especially with Assams and breakfast blends, I really get everything I can out of the leaves without overdoing it. I usually use boiling water.

On the other hand, sometimes I really want a Darjeeling.

So many good teas out there!

 

The only black that I didn't need to steep for 5 is a puehr. It's robust and earthy after 3 minutes and doesn't seem to get any more to me. Of course, I still wait because 5 minutes makes it not so hot to burn my tongue.

 

cynthetiq, I've never tried pu'erh. I haven't really looked into it, and I don't know much about it. Do you really like it? Should I try it?

This is what I have to choose from: http://www.davidstea.com/pu-erh-tea