An example from The Dictionary of Daily Wants, circa 1866:
Having well-scalded the teapot, put in the tea, and pour over it about one-third of the water the pot will contain, and set it by the side of the fire for ten minutes, then fill up the pot and allow it to remain for six or eight minutes longer, by which time it will be thoroughly drawn.
I get the impression that the dual-steep method is the older one, as it is mentioned more frequently in the early part of the era (Leigh Hunt mentions it in his London Journal in 1834) and less as the 1800s draw to a close. Does anyone have any idea why it fell out of favor? Was it due to the switch from Chinese teas to Ceylon and Indian teas? Something else?
Does anyone out there still prefer the double-steep method? It seems as though it would make tea that was very bitter... a milk-only method, I assume?
Edited by mbanu, 02 November 2010 - 07:45 PM.