I got off my duff and made a fresh pot.
I love the way this tea tastes, but getting the liquor out of the pot once the leaves are wet is a nightmare. The leaves are so big they clog any kind of straining system, even pots with nothing internal at all, they clog the whole spout.
This may be a good candidate for getting a gaiwan or a professional tasting rig, or something. I’m just always so hesitant to work in small batches because the busy work day doesn’t allow me to brew a dozen small 6oz pots of tea.
Preparation
People who liked this
Comments
I’m not sure if this would be good for your situation, but Chatsford pots are great, come in a variety of sizes/colors, and have a roomy filter basket so you can just remove the basket, pour, and replace basket. Here is a link just in case: http://www.tea-time.com/prodList.asp?idCategory=120. I have a 2 cup, 12 oz. one and it is great, but I am thinking about investing in a 4 or 6 cup for sharing with others.
Ah, I kind of refuse to use baskets because they restrict the leaves during infusion. Hence, the huge problem with clean-up afterward.
Thank you, though!
I’m not sure if this would be good for your situation, but Chatsford pots are great, come in a variety of sizes/colors, and have a roomy filter basket so you can just remove the basket, pour, and replace basket. Here is a link just in case: http://www.tea-time.com/prodList.asp?idCategory=120. I have a 2 cup, 12 oz. one and it is great, but I am thinking about investing in a 4 or 6 cup for sharing with others.
Ah, I kind of refuse to use baskets because they restrict the leaves during infusion. Hence, the huge problem with clean-up afterward.
Thank you, though!