you are like a machine of culture, you write longform blog posts about clothes daily and now you post about the details of brewing tea, what other things are you good at that styleforum doens't know about and you should post about that too.1.9L is a lot of tea. That's 64oz?
As you go up, it's harder to control the brew. I don't know the science behind it. But I notice it even with a 12oz cup.
If you brew a very small cup, it's easier to get the fuller flavor. The tea tastes a lot better. But as I noted, if you're brewing very small amounts at a time, that has to be your activity for that given period. It's not like you can type emails and then sip on tea (I guess you could, but it would be inefficient).
With a 12oz cup, you can put tea in a metal strainer and then just eyeball it. You kind of know how dark you want your tea at some point. But it's hard to get that fuller, richer flavor. The tea ends up tasting a bit watery. If you leave the tea leaves in there too long, the water can cool down (not ideal) or you can burn the leaves (which leaves a bitter flavor).
Some teas, such as jasmine, are pretty easy to brew. I don't know about 1.9L, but you can brew big jasmine tea balls and leave them in a big teapot with little ill effect. (Pictured below).
But for expensive teas, I don't know if I would go above 12oz. At some point, you may be missing out on the flavor.
For me, I mostly drink li shan high mountain, dong ding, and jasmine. Sometimes I'll drink hōjicha in the winter. It's a very dark, woody Japanese tea. But to be honest, it's rare. I'm mostly oolong like 99% of the time.
I would just experiment. Even relatively expensive tea is not that expensive, so it's not a big deal if you waste some leaves.
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