I’ve been reading this crazy serious tea blog, recently, and I noticed that the author doesn’t steep in pots, he steeps in wide, open bowls. Well, I don’t have hand made, local clay, wire fire glazed tea bowls. But I do have huge, wide, Pyrex™ measuring “cups” that are at least very open and heat resistant. So I have been trying to make tea in those and see how that goes. If nothing else, the clean up is much easier than a tea pot ;-) I have, in the past, used my spherical Bodum™, with the plunger arrangement removed, for this purpose, but the glass is so thin I find there’s a lot of heat lost even in just a couple minutes, and if I’m doing a 15 minute pu-erh steeping, the water can be down to drinking temperature by the time the steep is done. The Pyrex™ is much heavier and should hold the heat better.
It could be completely psychosomatic, but this genmaicha seems to have “woken up” substantially from this steeping approach. I can taste a lot more of the deep green of the tea underneath the very strong roast of the rice which I have mentioned in the past that this variety has. Usually the roast completely overpowers the actual tea, but right now I think I can taste both about equally.
I have also done two steepings of the decaf Darjeeling from TG with this method and the results seemed much bolder, as well.