I'm new to newsgroups and wanted to know how other countries brewed
their teas. If they used infusers, if they brew the tea right in
their cup and drink it within a few minutes, if they used a tea kettle
and pour out all the tea at once, using tea balls, or mesh screens,
etc.

Thanks for answering.

On Tue, 04 Sep 2007 15:48:13 -0000, Tea Sunrise gmail.com>
wrote:

I know of only very few people here who brew tea the way I do it. I
use a chinese clay tea pot and a german cotton filter.
When I think it has steeped long enough I take out the filter with the
tea. Generally I steep twice from the same leaves, sometimes adding a
little extra tea for the second steep.

Sweden is generally coffee territory and most of those who do drink
tea would use teabags. Twinings is very popular.

Lars
Stockholm

On Sep 4, 9:48 am, Tea Sunrise gmail.com> wrote:

As far as this group goes, the method of tea production is a matter of
personal choice. Most of the people here also vary thier methods
depending on the tea and the occassion. Gong Fu style seems to be
particularly popular, but it's hard to generalize for such a diverse
group. If you'll browse the group you will find discussions of many
different methods and materials, I know silver and glass have been
discussed, and yixing pots seem to come up frequently.

Most frequently I use a simple pot with the leaves in a mesh ball or
loose in the pot, again, it really depends on a lot of variables.

On Sep 4, 10:48 am, Tea Sunrise gmail.com> wrote:

I'm not a country, just an individual. But Kansas City, Missouri, has
the best tap water in the country, and for all I know in the world. I
take a RevereWare pan, newly washed or used only for tea water, and
put seven or fourteen ounces of tap water in it. Bring water to
beginning to bubble for green tea or a rolling boil for black tea.
Put about a teaspoon of tea in an infusor and put infusor in an 8
ounce mug. Pour prepareed water in the infusor. Steep just under 3
minutes or whatever the directions say. Remove black tea infusor
and discard tea, or green tea infusor with tea and put in another mug
for later reinfusion. Do not adulterate prepared tea. Wait till it's
cool enough to drink and drink. Toci

Depends on tea, mood, and if I

I don't know how they do it in Belgium, but I wrap the leaves in old undies.

It took me the most of life to realize I can drink it off the top.

Jim

Tea Sunrise wrote:

Tea Sunrise gmail.com> wrote in news:1188920893.323151.225350@
19g2000hsx.googlegroups.com:

Most often, I brew in a pint ceramic mug with a steel filter (one for
blacks, one for oolongs & greens). Sometimes, when wanting more cups from
the same infusion, in a bottom-of-the-line Chinese white teapot with a
separate plastic filter. In both cases heat the water in glass. I dare say
this is an odd brewing style, a mixture of the lazy and the scrupulous.

Ozzy

Well if I am going to type this out it's gonna be very long entry, so
i will just keep it short. i brew my tea in various yixing teapots for
different types of tea. sometimes i also use a gaiwan small or big
depending i am brewing for myself only of with other guest.
Alternatively I use a modern smart teapot at work.

On 9 4 , 8 48 , Tea Sunrise gmail.com> wrote:

Hi, Tea Sunrise,
It depends on what kind of tea you're brewing, generally speaking,
glassware suits all kinds of tea ( green, black, oolong, white, herb,
and others..) in a convenient way.

Popular teaware includes porcelain, Chinese clay teaware (such as
Yixing teapot), Japanese teaware (for Japanese green tea).

Glass teaware: suits all kinds of teas.
Porcelain teaware: suits all kinds of teas.
Chinese Clay teaware: oolong, green, black teas, but not for "steamed
green tea" (eg. Japanese green tea: Matcha, Sencha...)
Japanese Clay teaware: Japanese green tea