after i do a 1st infusion of a BLC and then leave the leaf around for
like 20minutes/or longer, then infuse that - it comes out
fruity ...peachy? (actually just experienced it with a 3 day old green
oolong leaf as well)
....probably more in the aroma, but i dont usually pay attention to
clearly separate aroma from flavor.
(at one point with the BLC i was trying to replicate the flavor and
squished the wet leaf-tho i dont remember the outcome)

just wondering what that "fruity-peachy" could be from... fermentation?

On Mar 15, 12:03*am, SN > wrote:
> after i do a 1st infusion of a BLC and then leave the leaf around for
> like 20minutes/or longer, then infuse that - it comes out
> fruity ...peachy? (actually just experienced it with a 3 day old green
> oolong leaf as well)
> ...probably more in the aroma, but i dont usually pay attention to
> clearly separate aroma from flavor.
> (at one point with the BLC i was trying to replicate the flavor and
> squished the wet leaf-tho i dont remember the outcome)
>
> just wondering what that "fruity-peachy" could be from... fermentation?

I know exactly what you mean but I would say it is more of a berry
(fruity) flavor that comes out. It is actually from the oxidation from
leaving the leaf sit with the air hitting it. If you plan on making a
second infusion you should leave the "root" or enough water so that
the leaves stay covered with water and then add your hot water to that
for second infusion as it cuts down on oxidation.

Every now and then I enjoy that flavor, and will eek out one last brew
from some leaf that has sat a bit too long... but I'd have to say it
isn't really "correct" or probably that good to leave leaf sit that
long exposed and then re-brew it. Hey, whatever floats the boat
though.

- Dominic

Which type do you have:
the one that looks like snail shells
or
the one that looks like snail twisted green/white slime tracks

Jim

On Mar 14, 10:03 pm, SN > wrote:
> after i do a 1st infusion of a BLC and then leave the leaf around for
> like 20minutes/or longer, then infuse that - it comes out
> fruity ...peachy? (actually just experienced it with a 3 day old green
> oolong leaf as well)
> ...probably more in the aroma, but i dont usually pay attention to
> clearly separate aroma from flavor.
> (at one point with the BLC i was trying to replicate the flavor and
> squished the wet leaf-tho i dont remember the outcome)
>
> just wondering what that "fruity-peachy" could be from... fermentation?

On Mar 15, 9:41*am, dxt178 > wrote:
> On Mar 15, 12:03*am, SN > wrote:
>
> > after i do a 1st infusion of a BLC and then leave the leaf around for
> > like 20minutes/or longer, then infuse that - it comes out
> > fruity ...peachy? (actually just experienced it with a 3 day old green
> > oolong leaf as well)
> > ...probably more in the aroma, but i dont usually pay attention to
> > clearly separate aroma from flavor.
> > (at one point with the BLC i was trying to replicate the flavor and
> > squished the wet leaf-tho i dont remember the outcome)
>
> > just wondering what that "fruity-peachy" could be from... fermentation?
>
> I know exactly what you mean but I would say it is more of a berry
> (fruity) flavor that comes out. It is actually from the oxidation from
> leaving the leaf sit with the air hitting it. If you plan on making a
> second infusion you should leave the "root" or enough water so that
> the leaves stay covered with water and then add your hot water to that
> for second infusion as it cuts down on oxidation.

That sounds like a good idea

> Every now and then I enjoy that flavor, and will eek out one last brew
> from some leaf that has sat a bit too long... but I'd have to say it
> isn't really "correct" or probably that good to leave leaf sit that
> long exposed and then re-brew it. Hey, whatever floats the boat
> though.
>
> - Dominic

Heh, yup, the "call" of the flavor.

Dont think there's much bad about leaving it to sit around (except
maybe for catching some mold or entertain some bacteria for a while -
tho probably most will not get past the stomach acid encounter)/
well... also flavors change

On Mar 16, 9:58 am, wrote:
> Which type do you have:
> the one that looks like snail shells
> or
> the one that looks like snail twisted green/white slime tracks
>
> Jim

dont think ive had any that were only snail shells, most i had
contained both.
but as i just experienced it with a green oolong i'm thinking it might
be some sort of a "general reaction" of something in wet green leaf +
time + air (as Dominic pointed out)

Mine are mutually exclusive. Yesterday I had the green/white slime
tracks which I like better of the two. No way is it ever going to
taste fruity. With my dry climate nothing is going to react sitting
around. More often than not Ill top off infused green teas and enjoy
a no fuss cup in the afternoon. That taste is different enough from
the brewed taste. My compost pile is always a week behind. At the
next PPP I think Im going to take home the infused leaves, dry them
out in the sun, and see what I get.

Jim

On Mar 18, 5:14 pm, SN > wrote:
> On Mar 16, 9:58 am, wrote:
>
> > Which type do you have:
> > the one that looks like snail shells
> > or
> > the one that looks like snail twisted green/white slime tracks
>
> > Jim
>
> dont think ive had any that were only snail shells, most i had
> contained both.
> but as i just experienced it with a green oolong i'm thinking it might
> be some sort of a "general reaction" of something in wet green leaf +
> time + air (as Dominic pointed out)