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This is more of a personal preference on taste I believe than a hard and fast rule. I do 3 infusions with my Jasmine Pearl tea with the first hit infusing about 30 seconds the second one infuses for about a minute and the last infusion about 2 to 3 minutes and have never had any degradation on flavor. Puerh from what I have heard requires multiple infusions to get the full taste from the leaves.Quote:
Originally Posted by Nightblade
I have to disagree with you there. I drink oolong tea brewed in a small yixing tea pot. With multiple infusions you can observe the flavour and the subtitles slowly changing after each steeping.Quote:
Originally Posted by Nightblade
Having said that I can understand why you would only brew English tea in a big pot once. Also, if it has been any longer than a few hours since the last steeping I throw the leaves out and start fresh.
In the end it just comes down to personal taste.
Chai is usually made by putting the chai mix into a pot of milk and brought up to the boil. Honey is added to taste and I generally add that into the milk and bring it up to the boil together. It is essentially tea made on milk and honey.Quote:
Originally Posted by NoseWarmer
Mick
Thanks Mick...Quote:
Originally Posted by MickR
I think when this box is gone... I'll go back to my regulars... This suff kind of unpsets my gut...
Don't give up on Chai just yet. There are many varieties of Chai Nosewarmer, Check out the ingredients of the Chai you have and look for another one with a different or slightly varied ingredient list. It could be just one of the spices added to what you have in stock that is the problem. Just a thought anyway mate. Only you know what you like best.
Mick
Mick is correct on that.Their are as many Chai recipes as their are fried porkchop recipes.Their are also many different ways to go about making Chai.Try that spice recipe I gave ya.You can either brew it directly in the tea or shake it in the tea after adding your sweetener and milk and it works fine either way.There is no black pepper in it which I find is uneccessary anyway and that might be the culprit.Most premade Chai's can't beat the real deal any way.The spices should be as fresh as possible.;)
so I came across this if anyone is interested.Go to Russian Samovars - Rare Judaica Antiques, Samovar, Kiddush Cups, Jewish Gifts and look under tea recipes.Some really good recipes for brewing the concentrated tea I was talking about. Really really good in fact.;)
well just orderd some pu erh tuo cha from the art of tea, i now have to get a decent lucite tea cup with infuser so i can enjoy it a work a little easier. till then i will have to be creative, still enjoying my lapsang souchong, many thanks to those that recomended them, i love them both, and am completely hooked. has been a month or so since ive had a cup of coffee, have even put away the grinder and the coffee pot. funny i dont miss it. am i lost.
Nah......my french press has been sitting cold for months and the grinder got put away same as you.No worries.Maybe you should have a cup of tea and relax and think about it ?:angel:
has anyone tried keemun panda. its a tad different than the other teas i have been drinking, i find it a bit earthier than a puerh, but that may be my tastebuds, what do others say.