tag:blogger.com,1999:blog-21945233.post3185010968237850766..comments2023-07-26T08:53:36.336-07:00Comments on tea closet: Revisiting Lao Cha TouUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-21945233.post-59815921756682943342021-10-25T13:18:44.512-07:002021-10-25T13:18:44.512-07:00Dear OtakuT, I did not know lao cha tou was popula...Dear OtakuT, I did not know lao cha tou was popular enough in Russia to have a different brew method. <br /><br />I tend to soak then 5 minutes or more although I haven't done a proper scientific experiment to see if 20 seconds would suffice. But I suspect after the 5th brew, it's all evened out.<br />Hhsterhttps://www.blogger.com/profile/13118616887446192686noreply@blogger.comtag:blogger.com,1999:blog-21945233.post-20723627286564801962021-07-16T09:20:11.548-07:002021-07-16T09:20:11.548-07:00Lao cha tou has remarkable characteristics. They c...Lao cha tou has remarkable characteristics. They can be brewed for a long time, very long time - the taste goes on and on. In Russia, they are cooked an open fire in a glass teapot - very tasty. You can try soaking them in cold water - 10-20 seconds will be enough. And then brew in the usual way. This will make them more extractive.OtakuThttps://www.blogger.com/profile/01312253682050986458noreply@blogger.com