I am steeping this in the gaiwan today, in contrast to the first tasting which was pyrex heresy style. There was some bitter astringency in the 3rd and 4th steeps that may have been strictly a result of my mood infecting the cup. I have so many first world problems right now I feel like a state senator.
But I’m up to something like 7 or 8 steeps now and the cups are soft, almost sweet.
My only complaint is that because there are so many broken leaf bits present, it isn’t at all realistic to get a clean pour without a screen — which seems a bit fussy when using a gaiwan.
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I suppose normal week follows Bright Week doesn’t it! There will always be bits! Praying for strength to stand on! Christos Anesti!
Ḥaqqan qām!
Antiochian!
Jim: The most I’ve steeped a Darjeeling is twice. If I do more steeps, what would you recommend time wise & temp. I’m not really sure why I’ve never tried storter steeps with Darj’s before.
I’ve been doing this leaf primarily gongfu style in the gaiwan. Essentially boiling water (although just off a boil is probably fine, too) and no more than a few seconds for the first six or seven steeps. Basically, not until the water fails to turn the anticipated color the instant you pour it should you actually think in terms of “waiting” to strain and pour.
This is the approach I use more or less with all teas (except for variations in water temp). Essentially instant steeps until such time as it is clear you need to wait to get a result. Depending on the tea this takes anywhere from 3 to 12 steeps to occur.
I guess the reason I’ve never tried it with Darj’s is because I don’t want to miss out on the fruitiness, or the layers of favors. At least I thought I would miss that, so I never tried it. I will give it a try with some Goomtee I have open now. Thanks!
As long as you’re doing gongfu correctly, with lots of leaf, you should be gaining flavors (not all at once, over the course of the steeps) not giving things up.
Yes, I always add extra leaf when preparing tea Gongfu style. Since I’ve never done this with Darjeelings, how much would you recommend? I use a glass tea press and an 8 oz cup.
That’s going to be a lot of leaf. A 100 ml gaiwan is 3.5 ounces, and a 150 ml gaiwan is 5 ounces. I put 3-5 grams of leaf in a 100 ml gaiwan, depending on the leaf, so you’re looking at 6-12 grams for an 8oz cup.
But, you’ll get many quarts of tea from those leaves going 8oz at a time.
Thanks a ton.
No, a ton is too much leaf.
Hahahaha!
I suppose normal week follows Bright Week doesn’t it! There will always be bits! Praying for strength to stand on! Christos Anesti!
Ḥaqqan qām!
Antiochian!
Jim: The most I’ve steeped a Darjeeling is twice. If I do more steeps, what would you recommend time wise & temp. I’m not really sure why I’ve never tried storter steeps with Darj’s before.
I’ve been doing this leaf primarily gongfu style in the gaiwan. Essentially boiling water (although just off a boil is probably fine, too) and no more than a few seconds for the first six or seven steeps. Basically, not until the water fails to turn the anticipated color the instant you pour it should you actually think in terms of “waiting” to strain and pour.
This is the approach I use more or less with all teas (except for variations in water temp). Essentially instant steeps until such time as it is clear you need to wait to get a result. Depending on the tea this takes anywhere from 3 to 12 steeps to occur.
I guess the reason I’ve never tried it with Darj’s is because I don’t want to miss out on the fruitiness, or the layers of favors. At least I thought I would miss that, so I never tried it. I will give it a try with some Goomtee I have open now. Thanks!
As long as you’re doing gongfu correctly, with lots of leaf, you should be gaining flavors (not all at once, over the course of the steeps) not giving things up.
Yes, I always add extra leaf when preparing tea Gongfu style. Since I’ve never done this with Darjeelings, how much would you recommend? I use a glass tea press and an 8 oz cup.
That’s going to be a lot of leaf. A 100 ml gaiwan is 3.5 ounces, and a 150 ml gaiwan is 5 ounces. I put 3-5 grams of leaf in a 100 ml gaiwan, depending on the leaf, so you’re looking at 6-12 grams for an 8oz cup.
But, you’ll get many quarts of tea from those leaves going 8oz at a time.
Thanks a ton.
No, a ton is too much leaf.
Hahahaha!