Okay so I know that I should be able to steep a black tea twice or more but this is not really a black tea is it? It was under the black tea category on the web site but it is so different from any black tea I have ever had. Regardless, I did attempt a second steep. Its good, its not GREAT but its not bad either – just a little on the weak side but considering its a second steep I am happy with it. I generally do not steep ANY tea more than once – maybe a mental issue but its just always yummier on first brew. However since I only have enough for one more pot I wanted to get as much out of this as I could with it being a sample and all.
So I still enjoy it greatly, just wish it was stronger on the re-steep.
:)
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To me, it looks like it’s a black tea. If it’s different, I see that as good.
Many steep black Teas only once, but its usually for 4-5 minutes, and that will generally yield a very strong tasting brew. If you want to steep it more than once, what I have found best, is to start out at tow minutes, then increase steep time by 1 – 1.5 minutes for each successive steeping. I also start off a little below boiling, then increase the temp with each steeping. This method seems to spread the flavor out over many steepings (I can always get three, and depending on the quality of the tea I have gotten as many as six, steepings this way). Of course, if you want to get all of that flavor in the first steeping, that’s OK too (spot on boiling, teapot warmed, for 4-5 minutes, depending on the tea; Darjeelings, for example, call for a little off the boil temps.). It’s simply a matter of preference.
Thank you. I just recently learned this and nice to have validation of it! I will try this method with my second and final brew of this sample. :)
To me, it looks like it’s a black tea. If it’s different, I see that as good.
Many steep black Teas only once, but its usually for 4-5 minutes, and that will generally yield a very strong tasting brew. If you want to steep it more than once, what I have found best, is to start out at tow minutes, then increase steep time by 1 – 1.5 minutes for each successive steeping. I also start off a little below boiling, then increase the temp with each steeping. This method seems to spread the flavor out over many steepings (I can always get three, and depending on the quality of the tea I have gotten as many as six, steepings this way). Of course, if you want to get all of that flavor in the first steeping, that’s OK too (spot on boiling, teapot warmed, for 4-5 minutes, depending on the tea; Darjeelings, for example, call for a little off the boil temps.). It’s simply a matter of preference.
Thank you. I just recently learned this and nice to have validation of it! I will try this method with my second and final brew of this sample. :)