"Top Spin" > wrote in message
...
> On Thu, 3 Feb 2005 23:01:15 -0600, "Bluesea" >
> wrote:
> >
> >Usually, the type and amount of tea affects the intensity of flavor (for
> >example, a Darjeeling is "delicate" and an Assam is "robust") while
> >oversteeping causes bitterness and too high a temperature for green tea
> >causes astringency. Since black teas are typically best brewed with
boiling
> >water, but you may have super-heated your water by using your microwave
and
> >used a tea ball, it's hard for me to tell.
>
> It's a black tea ...

Something I forgot - What I was trying to say was that since too high a
temperature for green tea causes astringency and since you're using a
microwave w/o checking the temperature with a thermometer and don't really
know if your water's boiling at 212F or higher because it might be
superheated, it's possible that the astringency with your black tea is also
caused by too high of a temperature, i.e. a temperature that's over 212F.

--
~~Bluesea~~
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