Many oolongs and Pu'ers, especially aged Pu'ers, can be steeped many times, with late steeps yielding liquor as good, or even better than, early ones. This doesn't seem to happen with other styles of tea. I've often wondered why this is so. One thing these two classes of tea have in common is that they tend to be manufactured from big leaves, so perhaps they release their juice slower than small-leaf teas, but the big-leaf green Taiping Houkui won't go twenty steeps, in my experience.
Anyone have an idea about this?
/Lew