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It's interesting because tea extraction isn't completely different from this. For example, acid and salt extracting early/most easily, bitterness extracting late/with more difficulty, and sweetness falling somewhere in between has been true for many of the teas I've tried.1

But, infusing tea leaves (especially whole-leaf teas) is significantly less efficient than percolating or infusing ground coffee, which is why it's possible to do gongfu style extraction in the first place (while getting a drinkable result). Those differences show up more in infusion time than in infusion count. There are differences between the first, second, third, etc. steeps but those differences are not so dramatic because so much of even the easily soluble material is still left in the tea. (Presumably differences in the amounts of those materials in the leaf contribute to what makes one tea more "durable" than another, i.e., how many times you can re-steep it before either losing all flavor or getting unpleasant tasting tea.)

The risk of me experimenting with grinding tea continues to increase. Huh huh huh.


  1. One of the interesting things about the bug-bitten teas is that the sweetness they present actually extracts differently from the sweetness in most other teas, with the sweet part extracting (and exhausting) right up front. Partly as a result of this I've found those teas somewhat consternating to brew.


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