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Preventing tea from oversteeping when using loose leaves in a teapot relies on controlling three core factors: time, temperature, and tea - to - water ratio, plus a few practical operational tips. Here’s a detailed, actionable guide: 1. Master the exact steeping time (most critical factor) Oversteeping usually happens when tea leaves sit in hot water for too long, releasing excessive tannins (which make tea bitter and astringent). Use a timer (phone timer or dedicated tea timer) to avoid guesswork. Different teas have distinct ideal steeping times: Green tea, white tea (young): 1–2 minutes Oolong tea (light - roasted): 2–3 minutes; dark - roasted oolong: 3–4 minutes Black tea: 2–3 minutes Pu’er tea (ripe): 3–5 minutes; raw Pu’er: 2–3 minutes for the first few infusions For multiple infusions (common with oolong, Pu’er, aged white tea): Shorten the time for the first steep, then gradually extend it for subsequent steeps. For example, first steep 2 mins → second 3 mins → third 4 mins. 2. Control the water temperature properly High water temperature can accelerate the release of bitter substances from tea leaves, even within a normal time frame. Match the temperature to the tea type: Low temperature (70–80℃): Green tea, white tea (young buds) — high temp will scorch the leaves and make tea bitter quickly. Medium temperature (85–90℃): Light - roasted oolong, delicate black tea (e.g., Darjeeling). High temperature (95–100℃): Dark - roasted oolong, black tea (robust varieties), Pu’er, aged white tea, herbal tea. 3. Stick to the right tea - to - water ratio Too many tea leaves in a small amount of water will lead to over - extraction in a short time, even if you follow the time limit. The general recommended ratio is: Standard ratio: 2–3 grams of loose tea per 100 ml of water (adjust based on personal taste for strength). For a teapot: If your teapot holds 200 ml of water, use 4–6 grams of tea leaves. Avoid overpacking the teapot with leaves (leave space for leaves to expand). 4. Use teapot - specific operational tricks Pour out the tea completely after steeping This is a key step for teapots without a built - in strainer or infuser. Once the timer goes off, pour all the brewed tea into a separate pitcher (fair cup) immediately. Do not leave any tea soup in the teapot, as the leaves will continue to steep in the residual hot water. Use a removable tea infuser or basket Place loose leaves in a mesh infuser inside the teapot. When the steeping time is up, lift the infuser out of the hot water right away. This physically separates the leaves from the water and stops the steeping process instantly. Rinse the teapot with cool water if needed For delicate teas (like green tea), after pouring out the tea, you can rinse the teapot with a little cool water to lower its internal temperature, preventing residual heat from continuing to extract flavor from the leaves. Avoid letting the teapot sit on a hot surface Don’t place the teapot on a stove, warmer, or hot plate after steeping — the residual heat will keep the water warm and cause oversteeping.

The point of a ceramic teapot is to brew tea because ceramic is a non-reactive, heat-retaining material that is easy to clean and maintain, allowing for versatile use and multiple infusions. Ceramic's ability to hold heat is beneficial for steeping various teas, while its non-porous, often glazed interior prevents flavor transfer between brews. If you are a tea lover, ceramic teapot is a good choice for brewing tea.

I forgot to post the picture you requested. Here you go ☺️

Seconded.... I learned the hard way!!!!

I had quite a bit of leftover mashed potatoes and gravy after our big family dinner and we are tired of leftovers. I decided to use these "ice cube" trays. They hold a scant 1/4 cup. I am usually happy with protein and veg for dinner but my husband often "needs" something more so I can defrost a couple of these and heat them up for a side for him. I have frozsen mashed potatoes before and since I use sour cream and butter, rather than milk, they freeze just fine.

A love letter to a Dutch oven... And there it was, a beacon of orange amid the quicksilver saucepans and skillets: the round, enameled cast-iron five-and-a-half-quart Le Creuset Dutch oven. I instantly knew we belonged together. Besides the fact that it was beautiful, it reminded me of my mom’s Dutch oven, the one that sat on the stovetop when I was growing up, loyally churning out beef stews and tomato sauces and other mainstays of a 1980s working mom’s repertoire. From a Gen-Xer's viewpoint.

You searched for Broccoli salad - Mel's Kitchen Cafe https://share.google/4GFhc9pdoupM6KTlm Link to the recipe I make. I use dried cranberries instead of raisins.

And I would like your recipe also, Elsie.

I decided we're just gonna drink the good stuff this week. So, with the dinner I made... Our favorite producers of American Pinot Noir...https://portercreekvineyards.com/portfolio-type/2015-pinot-noir-winegrowers-reserve/

The chocolate doesn't really melt as in making a puddle but it will soften a bit and pieces do times fall out. When that happens, I just stick them back in.

Might.

Deconstructed (okay, not yet plated) roasted cabbage, duck confit, duck fat roasted potatoes.

@Shelby, you are so funny. Thank you for that recipe. I'll let you know if I keep up the courage . . .

While I love the little one cooking away, put some shoes or clogs or something on those feet! Birkenstock makes great kitchen clogs!

Very helpful, thank you! I’ve never had a panettone made with chocolate and wondered if it had more of a dessert vibe. I also didn’t know if the chocolate would make a mess if I tried to heat it in a pan.

I never really spend time in this thread, and that has been a mistake. When you have the no-more-cooking mulleygrubs, this thread is just what the doctor ordered!!!

I can't think that ice cream and panettone would go all that well together, but then, I've never tried it. Plain is good but personally, I like it the way I prepare it. We have been eating the Soma and are enjoying it. Haven't tried the apple one yet; we also have the three chocolate.

I also like broccoli salad. Mine must have dried cranberries.

I also suggest providing a slice of panettone-- no butter, no warming. Please try the Goûter panettone "as-is" before testing out variations. Enjoy!

We are broccoli lovers, too. I love it raw on salads. And, like you said both of those sauces are delicious --especially the cheese

Sounds like heaven to me. We are inveterate broccoli lovers. At least twice a month, if not more, a plate of steamed broccoli is our supper. A cheese sauce for Ed and for me an olive oil and lemon juice dressing.

I saw something online about mixing it with ginger ale, that sounds wonderful too.

🤣 You won't like it. It's mostly broccoli 🤣 Dressing: Mix: 1 cup mayo (I like Hellman's) 4 TB red wine vinegar 3 TB sugar Salt Pepper ---I honestly don't measure. Some days I like more dressing, some days I don't . Broccoli--stems cut off and cut small enough to eat--Probably 5-6 cups? Shredded sharp cheddar Crispy bacon broken into bite size pieces Chopped onion--I like red the best but white or yellow are fine too. Mix all together. If not eating right away I add the bacon just before serving or else it gets less crispy Optional: Salted sunflower seeds Craisins or raisins

I love the vanilla notes! Try it shaken with espresso (or cold brew) for a Carajillo or add to hot, spiced apple cider in place of the usual Tuaca for a Hot Apple Pie cocktail.