Maintaining the integrity of a brewed pot of tea

I prefer to use a well-insulated tea cozy. I don't know if you are using a removable infuser or pouring off into a secondary pot, but if you are using a secondary pot be sure to preheat it with hot water.

Under the cozy, the brew will still eventually cool down but I think I'd still prefer lukewarm tea to tea kept over a flame. But to be honest, I haven't experienced a tea warmer in a long time, and perhaps they're OK for many teas. I'm sure someone more knowledgeable will speak up.

Joe Kubera

For what it's worth it seems to vary for the type of tea but usually after half an hour they all seem to get kind of funky tasting. The black and pu-erhs seem to be the first to get that way. Now I just brew in a cup with a filter. thats kind of hit and miss too when it comes to multiple steepings. But It seems I am slowly learning. Tea is kind of finicky but that is part of the enjoyment of it to me. Dan

I generally find that a clean Oolong (no dust) keeps well for hours in a thermoflask. It varies with the tea, lighter ones that have been brewed at a lower temperature seem to be best.

JB

I don't know about constant heating, but I now drink only one kind of tea - a blend of approx. 75 percent "Fine Formosa Oolong" and 25 percent "Keemun Best" (by volume). Maybe I have a deficient palate, but I routinely leave some of the last brew of the day in the pot with the leaves and drink it the next morning - usually topped up with a freshly made brew I haven't the patience to wait to finish. It never seems to "stew". (I have to admit this is frequently accompanied by a small cake.)

(left over tea is also good for freshening up face or hands)

Jeremy, Bristol UK