Why controlling the infusion time for tea is important

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  • lanting32
    lanting32 Member Posts: 14
    edited March 2011

    Dear TokyoSing,

    Indeed, Lung Jing is a very green gren tea, it is stir fried without fermentation, it has a very natural green, creamy and charming chesnuts flavour and it tastes very green; the green and bitter taste from Huangshan Maofeng is much less.  The leaves for Tie Guan Yin (or Oolong) is very thick and juicy.  These both have very profound and unique flavor and strong taste and I like them very much as well.  The longer the infusion time you use the more substraction of more tannine and caffeine from tea, the taste becomes bitter and might upset some people's stomach. 

    In the Chinese ancient Yin-Yang philosophy, we emphasize balance and harmony, whenever is 'TOO' maens potential problems. We only have one body, drinking tea meant for our health but not for challenging our health. It's better to keep short infusion time for both Lung Jing and Tie Guan Yin.

    For Lung Jing you can follow the suggestion I mentioned in the "Preparing Green Tea" http://www.tea4tea.com/blog/2011/02/25/preparing-green-tea/.

    For Tie Guan Yin, the best tea ware is Yixing clay tea pot, you can follow the portation of 1:50 with small teapot; infusion time definitely should be short: 1 min - 45 sec - 1 min (otherwise 1:100 for the big teapot, then you can prolong the infusion time starting from the 3rd or 4th round, subject to the ferementation level).

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  • pip57
    pip57 Member Posts: 12,401
    edited March 2011

    Lanting, thanks for that link.  I have so much to learn.  

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  • apple
    apple Member Posts: 7,799
    edited March 2011

    I am making your soup toDAY Day.

    no lovage probably... I'll use parsley, Italian parsley, cilantro? 

    "Usually in that chicken soup in Romania we also make dumplings, which are different than the American ones. For one, they are made out of cream of wheat, not flour. You take one or two eggs (depending on the size of the pot of soup), separate the yolks and whites, then whip the whites stiff. Add slowly the yolk and cream of wheat until it gets to be like a soft sour cream consistency. Let sit for  about 15 minutes (to let the cream of wheat "fluff") then start putting in the very slow simmering pot about 1/2 teaspoon of the composition (they "grow" a lot when they boil a 1/2 tsp makes a tablespoon-size dumpling). When they are boiled, they rise to the top. Make sure you turn them ove to make sure they are well boiled.

    es a tablespoon-size dumpling). When they are boiled, they rise to the top. Make sure you turn them ove to make sure they are well boiled.

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