Originally Posted by
stut
Ah yes, good point. I have (most of) a wheel of pu'er green tea at home, and the leaves just keep going and going. I actually find a cafetiere works rather well to keep them going - I never did master the technique of drinking tea with the leaves still floating in.
I should try that myself.
If I'm not using a gaiwan then we have some Japanese tea pots with meshes that stop leaves going into the spout (gaiwan is easier to clean).
Only tea I ever drank with the leaves still present was a particular kind of gyokuro which was rolled in a way so that it form bunched cloud like formations in the cup. Since the water used was very cool (no more than 55C) and the quality of the leaves was high it was possible to rebrew it a few times just by topping up the cup with water. Like pu-erh it was one of the few fine teas I could make for myself at work without ruining it (so long as I had a thermometer). Can't get hold of that gyokuro anymore
