Moisture in tea
 

I am running some experiments in flavoring some sencha teas and feel
that the moisture content in the leaf is a little high . Is there a
way to remove moisture from the leaf by drying ,or heating to make the
leaf a bit drier without ruining it. Will this take out some its
astringency. Are there any other ways to take out the bitterness from
low grade leaf.

Moisture in tea
 

magicleaf > wrote:
>I am running some experiments in flavoring some sencha teas and feel
>that the moisture content in the leaf is a little high . Is there a
>way to remove moisture from the leaf by drying ,or heating to make the
>leaf a bit drier without ruining it.

You could store it for a week in a tin with a dessicant pack. That would
dry it out pretty radically.

>Will this take out some its
>astringency.

I don't think so.

>Are there any other ways to take out the bitterness from
>low grade leaf.

VERY careful control of water temperature. I am convinced that the only
good way to get a good cup from the cheap gunpowder greens is to be
spot on with temperature and steeping time.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Moisture in tea
 

Thank you Scott for the advice , regarding the water temp you are very
correct in that it really is important to get the right temp and
brewing time especially on green teas.I want to give it a try, forgive
me but I have never come accross a dessicant pack what is that.
Thanks
Maurice

Moisture in tea
 

magicleaf > wrote:
>Thank you Scott for the advice , regarding the water temp you are very
>correct in that it really is important to get the right temp and
>brewing time especially on green teas.I want to give it a try, forgive
>me but I have never come accross a dessicant pack what is that.

By dessicant pack I mean the packages of silica gel that are often
packed with food and electronics. My ex used to call them "Do Not Eats"
because of the usual labelling on the side. They will very rapidly absorb
atmospheric moisture.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."

Moisture in tea
 

On Dec 28, 12:38*pm, (Scott Dorsey) wrote:
> magicleaf > wrote:
> >Thank you Scott for the advice , regarding the water temp you are very
> >correct in that it really is important to get the right temp and
> >brewing time especially on green teas.I want to give it a try, forgive
> >me *but I have never come accross a dessicant pack what is that.
>
> By dessicant pack I mean the packages of silica gel that are often
> packed with food and electronics. *My ex used to call them "Do Not Eats"
> because of the usual labelling on the side. *They will very rapidly absorb
> atmospheric moisture.
> --scott
> --
> "C'est un Nagra. *C'est suisse, et tres, tres precis."

Ok I know exactly what you are talking about, thanks for the help
maurice