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I have read in places that certain fine green teas are steeped overnight in cold water to derive a different style of tea. I don’t remember the variety cited, but I think it may have been gyokuro.
Has anyone tried this style of infusion? I am considering drumming up some of the teas used to give it a try. I haven’t seen any data as to how “cold” the water needs to be, though, or how long one steeps it.
I have also considered taking puer and giving it this treatment, but for a completely different purpose (the culturing of a sourdough bread starter, specifically).
M.
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I’m not certain. A regular starter is created either with a culture introduced to it by hand (another starter or a bacterial/yeast mixture) or by exposing your would-be starter to the air. The fun part of the latter is that you can create a very unique, local starter. A blog I have read on the subject shared the author’s experience on making their own starter which resulted in all their bread tasting similar to Goldfish crackers.
Puer contains yeasts and other things, but I don’t know if any of it will cause leavening.M. -
Leo briefly discussed cold infusion here:
Maybe 7 years ago I first saw people doing cold infusion with Longjing and was fascinated by it. I tried it a few times in a few ways and found that the taste was not impressive at all. One thing that I mind the most is the “chill” feeling in the stomach. -
Yes, this is a good way to drink tea in the summer.
Can be done well with-silver needle white teasnow buds white teahigh-mountain oolongroasted high-mountain oolongA tip: try leaving tea in a clear/blue glass bottle in the sun for the morning/day- sun infused tea!Will have to this out with long jing. -
Thanks for the input; I’d forgotten (not seen?) that article. I only remembered the article discussing the health implications of iced tea.
Now sun-tea, there is a classic. While technically part of the south (Mason-Dixon line is at the Maryland-Pennsylvania border), it’s not a tradition that caught on in Maryland.
I am going to pick up some glass infusion vessels online for making a few different infusions for comparison. Temperatures are going up; I think I might try serving iced pu’er at cook outs this summer. Now I just need some huge pots or urns to brew it all in…
M.
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MEversbergll-Now you’ve got me wondering abut making kombucha with pu’er. Since there’s a tradition of making kombucha all through China, Korea, Russia-basically the Silk Road, pretty much, plus other places I can’t remember-I’m wondering if this might already have been done, both for taste & perhaps as a way of adding to the yeasts already in the “mother” & feeding it? I used to make kombucha regularly, but I eventually stopped-I don’t remember why.
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