brewing loose leaf tea

I know of only very few people here who brew tea the way I do it. I use a chinese clay tea pot and a german cotton filter. When I think it has steeped long enough I take out the filter with the tea. Generally I steep twice from the same leaves, sometimes adding a little extra tea for the second steep.

Sweden is generally coffee territory and most of those who do drink tea would use teabags. Twinings is very popular.

Lars Stockholm

As far as this group goes, the method of tea production is a matter of personal choice. Most of the people here also vary thier methods depending on the tea and the occassion. Gong Fu style seems to be particularly popular, but it's hard to generalize for such a diverse group. If you'll browse the group you will find discussions of many different methods and materials, I know silver and glass have been discussed, and yixing pots seem to come up frequently.

Most frequently I use a simple pot with the leaves in a mesh ball or loose in the pot, again, it really depends on a lot of variables.

I'm not a country, just an individual. But Kansas City, Missouri, has the best tap water in the country, and for all I know in the world. I take a RevereWare pan, newly washed or used only for tea water, and put seven or fourteen ounces of tap water in it. Bring water to beginning to bubble for green tea or a rolling boil for black tea. Put about a teaspoon of tea in an infusor and put infusor in an 8 ounce mug. Pour prepareed water in the infusor. Steep just under 3 minutes or whatever the directions say. Remove black tea infusor and discard tea, or green tea infusor with tea and put in another mug for later reinfusion. Do not adulterate prepared tea. Wait till it's cool enough to drink and drink. Toci

Depends on tea, mood, and if I´m alone or have guests. When I´m alone I mostly use a small, old silver pot for all kinds of black/red teas. Oolongs frequently end up in a gaiwan or one of my Yixing pots, same with Pu-Erhs. No balls/filters/screens here. When I have friends around and I´m in the right mood to produce a decent mess I usually use an ugly big horkin´ mug with a strainer. For larger parties clay or stoneware pots with cotton filters or a huge thermos with mesh strainer. I´m stuck in Eastfrisia/Germania and stopped doing Gong Fu for local friends, since they refused to drink my oolongs without rock sugar and cream. Preparing tea in the traditional local style would involve some Eastfrisean blend, heavy on strong, broken Assam, a ~1 qt metal pot, a "stoevchen" to keep it warm, a set of tiny cups and spoons - not to stir - an absolute nono - but to give signals to the host - all rounded up with truckloads of rock sugar and preferably freshly skimmed cream.

Karsten

I don't know how they do it in Belgium, but I wrap the leaves in old undies.

It took me the most of life to realize I can drink it off the top.

Jim

Tea Sunrise wrote:

Tea Sunrise wrote in news:1188920893.323151.225350@

Most often, I brew in a pint ceramic mug with a steel filter (one for blacks, one for oolongs & greens). Sometimes, when wanting more cups from the same infusion, in a bottom-of-the-line Chinese white teapot with a separate plastic filter. In both cases heat the water in glass. I dare say this is an odd brewing style, a mixture of the lazy and the scrupulous.

Ozzy

Well if I am going to type this out it's gonna be very long entry, so i will just keep it short. i brew my tea in various yixing teapots for different types of tea. sometimes i also use a gaiwan small or big depending i am brewing for myself only of with other guest. Alternatively I use a modern smart teapot at work.