Tea type
Black Tea
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Edit tea info Last updated by Robert Godden
Average preparation
200 °F / 93 °C 4 min, 30 sec

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6 Tasting Notes View all

From Cafe 16, Woodcroft, Adelaide

Off the shelf Ceylon OP with a great character

About Cafe 16, Woodcroft, Adelaide View company

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6 Tasting Notes

159 tasting notes

I don’t know about anyone else, but I re-steep greens and whites, but never blacks.
On this occaision, I decided to try it.
So I had a pot of this at about 4pm and gave it another run at 8pm.
I don’t think I could distinguish between the pots. Both had the fine, lingering slightly leathery aftertaste of a good ceylon following a refreshing front of mouth taste.
Looks like I’ll be resteeping some blacks from now on.
Has anyone else been re-steeping blacks?

195 °F / 90 °C 5 min, 15 sec

OMG! I sooooo read this wrong! I thought it said organic celery! LOL


Yes, I resteep black tea.


Take my comments w/ a grain of salt- save chais, I’m just not a black tea person. When I do drink non chai blacks, I do try to resteep them as much as I can, but I don’t get nearly as many infusions as I do from green, white, oolongs, or pu erhs. The exeption was 52teas’ Beer Tea, but that was because it didn’t act like your typical black tea.


It depends on the black. Some of the blacks I have take it well, and the others either become instantly too weak to carry a second cup or too bitter for me to enjoy the second one. There are a few in my cabinet that I can usually get three good steeps out of, however, so it’s definitely worth experimentation.

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