Re: chinese portable teapots / overbrew?
- From: Michael Plant <mplant@xxxxxxxxxxxx>
- Date: Fri, 18 May 2007 18:30:58 GMT
On 05/18/2007 02:07:11 Desirea <steepingpot@xxxxxxxxx> wrote:
On 05/06/2007 18:58:00 marc <carni...@xxxxxxxxx> wrote:
hi, in my trips to china, i remarked that many workers have a portable
teapot, usually made of plastic. they are cylindrical, and have a
filter on top so that leaves do not get into the mouth. ok, for that it
is ok, a very useful teaware. but what shocks me is that tea is not
supposed to overbrew, and people using that may leave the tea there for
many minutes, maybe more than 1 hour (so it gets cold). can anybody
explain about that?
-- Hi Marc,
I've got one of those right here in NYC, which isn't in China. With me
it's a summertime thing. I use green tea such as Bi Lo Chun or Long Jing
or even Sencha, put in less than I normally would, brew in cooler water
than I normally would, and carry my brew-thing around with me. When I
run out of tea liquor, I just stop by in a cafe and refill. No problem.
Once you adjust tea amount and water temperature, you can keep it going
in an almost consistent way. Others might differ.
Michael
Is this similar to the way they drink Yerba Mate with Bombilla straws in
South America?
Desirea
Not quite, for I believe the Yerba Mate is made quite strong.
We are talking about a cylindrical glass (or sometimes plastic)
double walled container with a plastic filter at the lid end
to keep the leaves out of your mouth. The system is nice on
several counts: It's convenient, easily held and transported,
easily filled and refilled, and it lets you watch the beauty
of the leaves unfolding. It takes a little practice to get
the temperature and the timing and the leaf amount right. The
underlying secret is "Less is more."
Michael
.
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