Isn’t that peculiar? I think it’s great.tealifehk wrote: ↑Sun Mar 11, 2018 12:19 pmSo about the circular pour...I realized today I do that early on, and then when I want to get everything possible out of leaves, I pour water directly on the leaves and more forcefully, so as to maximize extraction. It's not something that occurred to me earlier, but it's something I do instinctively when I feel a tea starting to taper out!
Tea Filters: An Opportunity to Grow in Tea Arts
Yep, I was surprised I hadn't realized I do that. I think there's a lot more I do as far as brewing tea that is instinctual vs conscious!Baisao wrote: ↑Sun Mar 11, 2018 3:42 pmIsn’t that peculiar? I think it’s great.tealifehk wrote: ↑Sun Mar 11, 2018 12:19 pmSo about the circular pour...I realized today I do that early on, and then when I want to get everything possible out of leaves, I pour water directly on the leaves and more forcefully, so as to maximize extraction. It's not something that occurred to me earlier, but it's something I do instinctively when I feel a tea starting to taper out!
Filters are usually unnecessary and they subtly but negatively alter the flavor of oolongs and greens. I would suggest that relying on a filter to keep leaf bits out of your chahai or cup is an indication of poor technique.
In my case I just find them unnecessary. I leave the sediment behind in the cha hai or cup and just dump it out. Filter is a component that does make for a clearer brew, but isn't necessary. The porcelain filters aren't as fine as the stainless kind and don't alter the taste of the brew, so they're a nice compromise. They keep the large bits out, but would let the finest particles through. I like to brew pot ---> cup a lot, but pot --> cha hai --> cup is what I do most of the time. Adding a filter just means I need to incorporate an extra bit into the routine, and I feel they're superfluous.
-
- Vendor
- Posts: 1032
- Joined: Thu Oct 12, 2017 1:01 am
- Location: Boston
- Contact:
This did not sink in right away, but today I realized that I was doing the same thing with some Oriental Beauty (which I prepare & drink one infusion at a time unlike most of my teas).tealifehk wrote: ↑Sun Mar 11, 2018 12:19 pmSo about the circular pour...I realized today I do that early on, and then when I want to get everything possible out of leaves, I pour water directly on the leaves and more forcefully, so as to maximize extraction. It's not something that occurred to me earlier, but it's something I do instinctively when I feel a tea starting to taper out!
Sometimes I use a strainer & sometimes I don't. I have not noticed a difference in taste.
Some people get very sensitive about bits in their tea, others are drink away.
Personal preference, and many of the vendors sell cloth strainers.
I tend not to use an additional strainer with very green tea, and most oolongs dont need them. But Puerh I always use a strainer.. sorry some of this stuff is old and dusty.. and im not drinking that. But then again some people will just drop it in a glass and grandpa away.
Personal preference, and many of the vendors sell cloth strainers.
I tend not to use an additional strainer with very green tea, and most oolongs dont need them. But Puerh I always use a strainer.. sorry some of this stuff is old and dusty.. and im not drinking that. But then again some people will just drop it in a glass and grandpa away.