How to measure tea

snipped-for-privacy@corp.supernews.com1/31/05 15: snipped-for-privacy@yahoo.com

Melinda,

On the subject of temperature/time continuum, I often brew greens at room temperature or close to room temperature, especially in summer for travel. And we are *not* alone. You are quite right.

Michael

And what would the steeping time be, then?

rgds, ole k

I use 15 minutes as a starting point.

/Lew

Thanks a lot. I'm also curious, why do you prefer using this procedure in the summer? Is it closer to iced tea in some way, or what.

ole k

It's simple. In the summer, I often don't feel like drinking something hot, but I really don't like iced tea because it's too cold to really taste it.

When you brew green tea at room temperature, there's no astringency at all, which can give it an almost creamy texture. I don't find myself wanting it when the weather is cool, but try it - you might like it.

/Lew

Thanks again. Your replies have been marked "Important" and been stored in my Thunderbird "Food and drink" search folder. :-)

ole k

I do this "cold brewing"/"mizu-dashi" of Sencha in the summer too. Have a special cup for it too, somewhat like a small, stemless brandy snifter with a charming sky-blue floral design, straight from mid-60's Japan. I do like to put in one or two ice cubes when drinking it. Don't load it up with ice, or the tea will get too cold and the flavor will be lost.

--crymad

That sounds lovely crymad. :) I've been using a tall narrow highball glass, I think it is, for brewing oolong cold the last few days. It certainly gives it something extra.

Melinda

Yeah, I really like these glasses. They were dug out from a big box of dishes at my wife's grandparents' house. Given their fragility, I'm surprised they survived without breaking.

--crymad