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Time between re-steeping

36 Replies
kuanyin said

When I first started brewing good teas, I sometimes let them dry and used them again in a couple of days. Ok, it makes me shudder now too, but I didn’t know any better and it didn’t hurt me. A few times they had obvious mold and I threw it out. I try for 12 hours now or less. I don’t notice a difference in flavor whether it is 1/2 hr or several.

I used to look at the smaller teapots and think why bother? But now, it is my way to use less leaves and get the most out of them. I brew a small Yixing pot (small to me, large for Yixing) and make a good sized cup at a time in the evening, then resteep till done.

Annie said

What is wrong with letting them dry? Originally I thought this was a good idea, to prevent mold from forming. But now to me it seems if you let them dry, they loose flavor, but if you let them sit, mold could form. O_o I feel like you can only do a second infusion if you know you’ll be home in a few hours.

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LefTea said

I make a pot of tea for my travel mug daily and will resteep it the next day (sometimes even the day after that, depending on the tea), haven’t died yet.

I leave the leaves in my perfect teapot and just add new water the next day. I don’t generally notice a difference between day one and two, but sometimes notice a decrease in flavor on day 3.

Cofftea said

But, LefTea, that is likely due in majority (maybe completely or near completely) to the re-steeping, not the time between the steeps. If light and air were really a factor so many people wouldn’t be all over me about my opinions on sample size storage.

LefTea said

You’re right, the change in flavor it’s most likely due to the re-steeping rather than the leaves sitting out overnight.

I don’t think leaves sitting in an infuser for a day is going to expose them to enough air or light to ruin them. Then again I put sugar in my tea so what do I know? :)

Cofftea said

True. And the amount of sugar you use would likely need to change as the infusions progress to keep the same flavor profile, so if you’re using the same amount all the way thru, that could cause a change as well… Yet another reason why I don’t use it. Way too futsy lol.

LefTea said

Yea, I’m a sugar gal, mostly brown sugar splenda blend. I don’t really adjust for the resteeps though.

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as long as it still tastes good. there really are no rules other than not drinking a tea with mold on it.

Cofftea said

Agreed. And even Pu Erh is fermented lol. And then there’s Kombucha. So maybe… lol j/k. No mold is a good rule.

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Yes yes…not to mention that tea is anti-bacterial and anti-fungal; meaning that in many cases tea is naturally going to ward off disgusting bacterium and fungi that we wouldn’t want to drink anyways.

Tea…what can’t it do?

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Utopia Tea said

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TeaVivre said

According to some Chinese material, the soluble matter of tea can come out 50-55% for the first infusion, 30% for the second infusion, 10% for the third infusion and very few for the forth infusion. So it is better to steep for three times, but for some teas like oolong and puerh, they can be steep for more times.
For the time between re-steeping, it is better not to wait the tea leaves cold. Each steep the liquor should be poured out absolutely, never leave liquor to next steep as it will influence the taste of the next steep.

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