- This topic has 7 replies, 4 voices, and was last updated 11 years ago by
.
-
Posts
-
-
dear reader,for some time now i have problems with the standerd water and tea. In the ISO standard it is 2 grams tea and 100 ml water.so this means when i make a pot of one litre[1000ml] i should use 20 grams of tea.But this is not drinkable so strong it is.So i made for myself 1.5 grams on 100 ml water.just now i read Leo,s article about cupping with the small taster set all very instructive and help full.The brewing part of the set is 100 ml or a bit more and there should be used 3 grams of tea.[strong]please can you help me out because i have a problem with this item for many years now.And is there a ”law”about bigger quantities of tea?because when you want a litre you cant use 10 times 2 grams =20 grams.Now i use 15 grams on one litre and,s perfect tanks a lot and you must know i am very happy with the Tea guardian. friendly regards, Bart
April 8 -
When dealing with large brewing vessels (grote brouwen Schip), the temperature needs to be higher but the infusion time shorter. I think 1.5g to 100ml of water (15g per litre) is a compromise that might work well with proper temperature. What kind of tea did you use? I don’t think the lighter teas such as white, green and greener oolongs work too well in large quantities.
M.
-
My experience is different. When I was still using Western teas such as Darjeeling, English Breakfast or Assam FTGFOP, I used one teaspoon leaves for each teacup for my 6 cup teapot, plus one teaspoon. In another word, seven teaspoons for a 6 cup pot. I figure that should be about 1.2 to 1.5 liter of tea. The tea should be brewed for at least 6minutes, better 8 to 10. The pot has to be very well warmed up in the oven, lid closed to avoid greasy smell.
Since I have been using whole leaf teas, and I measure leaf weight by the electronic scale, I have worked out that 2.5 g of leaves to the cup works for most teas, except for white peony, which I use 3 to 4 gram. Infusion time is also at least 6 minutes. As for infusion temperature, I have since always follow the guideline in Tea Guardian. -
-
Hello Betty, Some teas should not be used for big pot setting like this: all really fine quality teas. Many complex taste characteristics cannot be shown using the long infusion time less tealeaves method. The fine tea nature can is wasted. Medium quality whole leaf tea or the “Western” teas you mentioned are good enough. Reserve the better teas for smaller pot infusion method with 2 g to 100 ml idea or even the gongfu idea.
-
hello Manilla can you give me a name of a real good quality tea??
you write that the complex tea characteristics cannot be shown due to the long brewing time.You can also turn it around and say the tea cannot become to a maximum taste with those short infusions..I can make a perfect 4 cup pot of tea with a perfect 2nd flush Darjeeling castleton..how. do you call those teas like the Castleton?Medium quality western tea?
Can you call me the nameof what you call medium quality whole leaf teas?I hope you don’t mind but i hear something spoiled in your story.Now last question do you have the things you mentioned experimentally done yourself and can you proof it? -
-
-
- You must be logged in to reply to this topic.
