http://www.sevencups.com/forum/ Seven Cups Tea Forum Tag: multiple brews en Thu, 20 Nov 2008 10:28:32 +0000 http://www.sevencups.com/forum/topic/71#post-204 Wed, 19 Nov 2008 20:39:22 +0000 corrine 204@http://www.sevencups.com/forum/ <p>Company: Zui Chun Hao Jasmine Tea Co., LTD<br /> Office Address: 7/F, Huaxia Industry Center, NO43, Tiyu Road, Xiamen, Fujian, China.<br /> Telephone : eight six-zero five nine two—two six six three three nine six<br /> Fax: eight six-zero five nine two—two six six three three nine seven<br /> Site:http://www.chinajasminetea.com<br /> Contact: Corrine Ke<br /> Email: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a> <a href="mailto:Trade@mrentea.com">Trade@mrentea.com</a><br /> MSN: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a></p> <p>Jasmine Tea (Also called Jasmine scented tea) is honored as the most fragrant and popular Chinese tea in the world. This tea is light, delicate, slightly sweet and every cup comes with a distinctive fresh jasmine fragrance. Jasmine tea is readily available in Chinese markets, and it can often be obtained from big grocery stores or specialty tea shops as well. Many people may be familiar with jasmine tea because it is a frequent offering at Chinese restaurants.</p> <p>The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting.</p> <p>Zui Chun Hao Jasmine Tea is one of product lines by Xiamen Sumgo Tea Co. LTD that focus on Jasmine Tea manufacturing in Fuding, Fu’an, Ningde regions in Fujian provience from 1998. Now Zui Chun Hao is one of the major Jasmine Tea manufacturing in China with ten years development. To meet the international import requirements and food safety standards, we produce jasmine tea strictly based on the EU standard, Japan standard. All the pesticide residues meet the import requirements in the world. </p> <p>Our jasmine tea garden is located at the high mountain which is more than 40kms away from the city. The garden has sufficient light ,great difference in temperature ,condign rainfall and fertile ground. It's fit to grow tea and the tea here has good quality and contains many efficient elements. Our jasmine tea has gained good reputation from our customers and our products are on sales to European countries, Japan, North Amercian regions, Australia and some other countries and regions.</p> <p>Besides the production, we also cooperate actively with colleges and tea research institutes to experiment and popularize new tea species.we work with Fujian University of Agriculture in order to study how to deal and process tea after harvest, and establish the standard quality system. We also engage in the experimental model base for the significant project.</p> <p>Following the principle of Quality and Credit rack first, Innovation stands company`s life. With the fair trade, we sincerely welcome more and more partners to work with us to develop a new field in the Tea Industry. </p> http://www.sevencups.com/forum/topic/31#post-109 Sun, 06 Jan 2008 11:24:28 +0000 lucas 109@http://www.sevencups.com/forum/ <p>I have brewed the same leaves two days in a row, especially when its good tea and I haven't had time to drink it through all of its infusions. Generally though I don't like to let it sit for longer than 24hrs - wet leaves can get funky pretty quick and you really don't want to allow mold to grow especially in a yixing pot.</p> <p>For caffeine I notice that black and puerh teas have most of their kick in the first few infusions - maybe because of using hotter water to brew them. Green tea is more spread out since I use cooler water for the brew. </p> http://www.sevencups.com/forum/topic/31#post-108 Thu, 20 Dec 2007 13:30:16 +0000 admin 108@http://www.sevencups.com/forum/ <p>It is true that caffeine is water soluble and is quickly released. How fast it is released depends on tea and the leaf. It is true that a large percentage of tea is in the first infusion. It might be a little bit of a stretch to say the tea after that is decaffeinated but certainly greatly reduced. I don't know that there have been any definitive studies. </p> <p>As far as brewing goes over time, the taste of the tea will diminish with time, depending on the tea. It will happen slower with tea that is more oxidized.</p> <p>Austin </p> http://www.sevencups.com/forum/topic/31#post-107 Thu, 20 Dec 2007 10:00:28 +0000 klughj 107@http://www.sevencups.com/forum/ <p>Two questions regarding using the same tea leaves for brewing multiple cups of tea:</p> <p>1) I have heard that the caffeine in tea is released almost immediately in hot water. This was told to me in the context of letting tea steep in just a little water for 30 seconds, pouring this water out and then filling the cup for a decaffeinated cup of black tea. Is this true and if it is, does this mean that all but the first brew from tea leaves are essentially decaffeinated?</p> <p>2) How long can you go between brews. Could I use the same tea leaves two or three days in a row if I am just brewing one cup each day? </p>