Which black, green, oolong, and yellow teas have you found give you the most infusions? How many?
This is an addition to the question above
- what’s your tidiest, mess-free way of tucking away used leaves until another steep? Spoon rest? Just set the bags aside?
@Jason, can you move the convo from @gmathis’s question over there. I forgot about this thread til now.
The bottom of my french press is where my “already enjoyed, but still yet to be enjoyed tea” goes.
You need one of these! And so do I lol.
I just put mine in an empty mug.
I put mine in the Chantal tea bag bin… it’s fabulous.
(unfortunately, they seem to be out of stock…)
I was able to get 6 quality infusions out of Upton Tea’s Mothola Estate White Tea and then I just sopped because I could physically drink it anymore. I guess I could easily get 2 more…
gmathis, I just leave used leaf in a gaiwan or an infuser till the next steeping, not messy at all.
I leave my leaves in my infuser in between steepings. I get 4-5 infusions out of most oolongs I’ve had from adagio. I’ll have to go check and see which ones I’ve tried. I normally physically can’t drink any more than that.
Yeah loose leaf is not only best in quality as a majority, but also the least messy way to do multiple infusions. Unless you want to switch teas and come back to it later. For that I suggest either using a new vessle, dumping the leaves into a bowl, or using a fillable tea bag/metal pyramid strainer.
At 16 dragonwell is my winner so far for green!
Nope… 17 and counting… :)
what time period have you drank that many over?
2 1/2 days. I would have been done yesterday but I didn’t drink much tea yesterday. Sundays are crazy and I’m out of the house most of the day. I’ll drink them til they’re dead or mold. no sign of either. Gonna steep infusion 21 now.
Is it good to keep tea for that long? I freak out leaving the leaves for even a little bit… it just grosses me out to leave the wet leaves in there for too long. I leave the top open so they don’t steam and cook and start growing things, but still… it just grosses me out.
@teaplz, as I’ve told other people, there’s NO WAY I’d do it if it wasn’t. Open/remove the top of your steeping vessle and check for mold and you’ll be fine. I haven’t found any mold today.
I FINALLY dumped my dragonwell leaves after 22 infusions.
Most infusions without weakening the taste I always get out from a good quality Ginseng Oolong…6-8 brews, I guess. I myself never keep steeped leafs to use for the next day.
9 infusions of Adagio’s Pu Erh Dante w/o increasing steeping time. Could have easily been more, but I got sick of it.
…well, after all…there is only so much that one can trink with pleasure, isn’t there;-)
Yep, but I would like to drink the leaves do death just once to know how durible they really are. This resembles a black tea to me and I’m not a black tea fan- I think that has something to do w/ it. That and the fact that it doesn’t morph as you steep it. It’s like God: the same yesterday, today, and forever… although I do not like to compare God to a tea named Pu Erh LOL.
…after 8 brews I get bored. Really…but I understand what you mean.
…Cofftea: You got me thinking yesterday after I went home. I was thinking, how about I infuse my afternoon blend (whittard of Chelsea) as I would do it with a Oolong or Pu-Erh. They claim to use a blend of Chinese teas for this kind anyway.
So instead of steeping it 3.30 min I did 2 infusions of less the 1.30 min with 90degrees Celcius water. Then a 2 min infusion with water at boiling point. All brewed in my Yixing clay tea pot instead of the porcelain tea pot…great result. Much more smooth and the notes of the jasmin and the rose pedals come through rather well. The Oolong gets a chance to break through…finally.
I got you thinking? Good. Then my job is done. lol j/k:)