resteeping looseleaf greentea?

I typically get grassy-tasting tea when i resteep greens.

Great question! I've wondered about why that doesn't hold true as well. I have some loose leaf green teas that are very sensitive to steeping time and in as little as 5 seconds beyond begin to taste bitter. But, the second infusion tastes fine with no bitterness. I don't know why that is. Maybe there is a chemist that could explain why that is (not sure how much I care though) ;-)

Usually, the second infusion is for the same length of time (3 minutes), and a third infusion for an additional 10 - 15 seconds. Sometimes I do a fourth infusion and let it steep an extra 30 seconds with no bitterness. I am doing fewer fourth infusions.

...mmm, enjoying my Adagio citron green... ohhhh... smooth.

Also, I am in the habit of first infusions in the afternoon or evening being 20 - 30 seconds and throw away in order to make decaf on the second infusion.

No, but I don't steep long enough or hot enough to get bitter or astringent tea the first time, either.

I already (basically) talked about this in some of my other posts but I've been brewing greens (and oolongs) at much lower temps then I did previously and, as I think it was Mike Petro said, there is hardly any astringency at all if I choose low enough temps for long enough times. Lately I have been brewing greens like Huang Shan Mao Feng and also my senchas at around

160-170 for the first steep if I'm going to do it "conventionally", that is, if I'm going to steep and then drink it a few minutes later. But if I am not worried about the time, or if I am making something in the fridge, I put the tea in room temp or even cold water (for the cool tea) and then let time determine when it's ready.

This gets the astringency out and gives a pretty sweet cup of tea, but I think it does leave out some of the taste profile.

Then if I resteep I may go for the same temp as the first one and for a little longer..I sip from the glass as it's brewing to determine when enough is enough. Third steep I increase the temp but how much depends on the tea...a more delicate tea (like the HS Mao Feng) I will not raise the temp too much. I will raise the temp more "boldly" on something like a gunpowder or an oolong.

I've been going until I don't really taste anything beyond hot water. That doesn't take too long with white teas for me, lol...I think their subtlty is sort of beyond me at the moment. That or they're just not as good as I've heard. Or maybe I'm expecting a green...dunno.

Hey, by the way I had something really interesting happen to me the other week. I put some of Silk Road's basic oolong (their Anxi Oolong) into a glass of water (a tall narrow glass..the highball one I think) and stuck it in the fridge overnite. My refridgerator has been on the cool side and I put the tea on the top shelf..anyhow, in the morning the tea was mostly all floating up towards the top and the top layer of water (down to about an inch) was frozen. I thawed and, however the chemistry worked for the night, it was a fine glass of tea. This makes me (though unrelated I suppose) want to try some of those frost teas I see offered from place to place.

Melinda