Quote:
Originally Posted by Stitchawl
I'm curious about how the tea will taste after about 3-4 weeks of use. I'm sure you clean a lot better than I do (anyone can clean a lot better than I do  .) So I'll be waiting to hear your results. I have several tea 'ball' strainers that I no longer use because I can never get the mesh clean enough not to flavor my tea. While I don't care about the looks, I do care about the flavor, and so have stopped using the screen type infusers. If you guys can come up with a way to remove the oils and tannin from screens, I'll be a happy camper. They are an easy way to use loose leaf tea. Here are some of the ones I have moved to the back of the drawer because of the problem.
I'd love to be able to use these again.
Stitchawl |
Quote:
Originally Posted by ProfCrash
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Very useful (to me). I am using a large sphere infuser with a handle. Not anymore after this. Although as the infuser is almost as large as the large cup that I use as a makeshift teapot, I tend to believe that the leafs could expand as freely as without the infuser, almost.
I will change my technique of brewing. At least for the black teas, (at the moment I am drinking those only). I will put the naked leafs in the cup and strain the brew in a second brewing cup. I do these things in the proximity of the sink and I have plenty of room. Rinsing under water will be enough I think. I use transparent glass drinking cups.
Thank you.
An other thing that I discovered yesterday. I brewed my freshly acquired Keemun, and let it steep for exactly 4 minutes, which is a little more than what I do usually. Tasted different. I brought it back to the original flavor by diluting it with a bit of hot water (about 20%). I think that I will do the experiment of sipping little cups of it while it is brewing, with progressive steeping time, like from 2 minutes on, and decide what is the best for me. I am not sure that I like it more when it is stronger.
It is a never ending story.
