If you look at 18th and 19th English tea caddies, you’ll see they have a lock.
Often, the key was kept around a trusted neck – the head servant, or even the lady of the house.
Tea was (and I think is) a precious commodity.
And it wasn’t used only once.
I remember seeing a British comedy of the early 1970s where a housewife – actually a man in a dress – was hanging used teabags out on a clothesline to be re-used later. Very funny in an appalling way.
What I didn’t realise was that this was the logical extension of a process of centuries past – re-steeping black teas.
And of course, by the later 18th century they were mainly black teas, greens being less popular after Robert Fortune exposed the addition of Prussian Blue that was occurring in China.
So, a household – even wealthy ones – made the budget stretch by brewing two or more pots from the same batch of tea.
And what do you think happened to the used tea? Why, it was given to servants to steep for themselves.
Yes, one of the perks of being head footman was that you had far more chance of obtaining a handful of previously double-steeped black tea that the third reserve under-butler.
So, in these heady days of yore, most of the population of England – the West generally – saw repeated steepings of black teas as a treat.
But now, it’s odd how the mention of re-steeping black tea can draw a look of horror.
Why is it perfectly acceptable for an Oolong wonk to document 19 steepings to the nanosecond and 100th of a degree, whereas if I mention that I’ve slung a bit more hot water on a Margaret’s Hope I get cries of ‘sacrilege!’.
Why? Where’s the logic?
Black tea, re-infused, changes like all tea. The flavours modify; some grow, some dull, some shine.
Let me not tar the whole tea community with the same brush. Many of my great tea friends love a nice re-steeped black.
But those that are against the process seem to be so adamant, so sure, so horrified.
For the anti-re-steep-of-black-tea zealot, they are so 100% convinced I am wrong to do this.
To those people, let me explain it in terms you can understand.
I am right. You are wrong. It’s not too late to change sides.
Thank heavens I’m in good company! I re-steep the same bunch of black tea leaves all day. And now I’m not ashamed to say it. It’s my coming-out-of-the-tea-caddy moment.
Good to hear. Do you re-steep Persian Princess? I think of all our teas, that one changes the most wildly with re-steeping.
Dear Sir,
Just to let you know, the leaves steeped today for the introduction of the fine brew 1910 English Breakfast, were re-steeped and enjoyed by all.
Compliments to the blender.
I don’t feel anyone should be chastised for re-steeping their black tea, I just don’t like seconds. I enjoy black tea for its assertiveness and boldness and I add a drop of milk. Re-brewed black tea leaves are just too meek. Like knock offs of the original. Their main power punch has gone, and what’s left is too weak.
However, all teas that I drink pure, such as greens, oolongs and Darjeelings too – I do re-use. With those teas there is a complexity in their delicateness that seems to unfold.
There you go, Jackie, heading down the wrong path.
This was all covered with “I am right, You are wrong. It’s not too late to change sides”.
The addition of milk reduces the number of possible steeps, but you can still get 2-3. Easily.
“I am right. You are wrong. It’s not too late to change sides.”
Now this is really you 😀
And for re steeping black teas, why not?
@jackie I hope you don’t add milk to any Darjeelings. My goodness.
I’ve re-steeped black teas a few times. Some have turned out not bad, some not so great. I think if one was using a gaiwan and a more complicated tea it would work out fine. On the other end of the spectrum, a really simple tea probably isn’t the most spectacular anyways, so why not brew that up again? If you’re sitting around a social function where the tea isn’t important, might as well stretch it.