The Tea Thread

Discussion in 'Food and Drink' started by Smitty, Jan 18, 2016.

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  1. johnjen

    johnjen Doesn’t want to be here but keeps posting anyways

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    30 steeps from 1 load of tea in a pot. Which should be consumed consecutively, in one tea making 'event'.
    This is based upon keeping the tea and pot warm/hot during the entire tea making process.

    And yes you can leave the tea in the pot for ≈ 1 day. But usually it's only about 12-18hrs before I finish off what is in my tea container.
    But I wouldn't want to leave the tea in water for more than 1-2 days at most.

    As I mentioned Pu Erh is one of if not the most 'concentrated' teas available. So if you aren't into 30 steeps/don't care about not using all of the tea that could be made, then you choices are…
    #1 use WAY less tea for a single steep, or
    #2 go thru your Pu Erh fairly quickly by not 'extracting' all of the tea from the leaves.

    For example, I use 1.5 - 2gms of Pu Erh with 11oz of water when I make my single steep tea.
    So, I use a fairly small amount of tea, and I don't pre-wash it, I just add hot water and let it sit for at least 20 minutes before I drink any of it.

    A traditional pot (depending upon size) would use ≈ 5-8 (±) gms of tea and go for the 30 steep routine (which usually takes 1hr (or more) of active tea drinking and steeping to complete.

    Of course adjusting the ratio of tea to the amount of water can be tailored to your taste, these examples are meant to give you an idea of amounts to start with.

    JJ
     
  2. take

    take Friend

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    It seems like you're trying to brew pu erh in the traditional or gong fu way, which would be a large ratio of leaf to water, something like 7g to 100mL of water. That would allow for the super short infusion times. But, for a normal cup or pot of tea, you'd want to just do it the western way, which is a roughly standard amount (3g per 8oz is a good starting point) and steeping for a few minutes. It's still good to give pu erh a quick wash for a couple seconds before starting the actual brew. Check out this link for more information about the differences in the steep methods.

    For the pu erhs I have, I just do it Western style. I've got a gaiwan and I have brewed in the gong fu style before, but most of the time it's too much effort and too much time to dedicate to drinking tea, since it requires multiple tiny infusions and drinking small amounts over a more extended period of time.
     

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