Hi All,

My normal way of infusing black teas: I put a dose of tea into a
measuring cup, pour in enough water for one serving, stir, wait not-
long, then strain the tea into the serving cup. I guess this method
shows that I'm normally drinking by myself

Actually I've left one step out of this description. Even before I've
stirred, but more clearly after stirring, there's a lot of white
foam... the amount varies by tea variety, it seems, but it's always
there, and there is often quite a bit of it. It gathers in the middle
once I've stopped stirring, and I scoop it out. Even so, there are
usually a few stray bubbles on the top of the served cup.

What causes this foam? Is there a name for it? Flavor components?
Comments? Suggestions?

Many thanks,

james-henry holland
geneva, new york

-

Tea frothing has been discussed frequently previously. I dont think
any definite conclusion on what it is perse. There are various
suggestions. I personally think it a good indication of the nutrients
in the tea. Ive noticed a slight oily film on the surface of the
bubbles which I can see even if no bubbles which suggests tannins.
Black teas seem to be the most susceptable to foaming. In a tea press
I can produce a head almost like a beer. That tells me it is a
byproduct of oxidation so particulate suspended by bubbles from a
vigour pour. I can produce spit from greens teas which I call grotty
which are murky infusions. You can reduce the film if you pour
underneath the leaves like they do to reduce heads of beer. Ive seen
pictures of matcha whisks which look like lather. For me the more
foam the better. I think a tea stale if it doesnt gurgle bubbles.

Jim

On May 24, 6:51 am, Thitherflit > wrote:
> Hi All,
>
> My normal way of infusing black teas: I put a dose of tea into a
> measuring cup, pour in enough water for one serving, stir, wait not-
> long, then strain the tea into the serving cup. I guess this method
> shows that I'm normally drinking by myself
>
> Actually I've left one step out of this description. Even before I've
> stirred, but more clearly after stirring, there's a lot of white
> foam... the amount varies by tea variety, it seems, but it's always
> there, and there is often quite a bit of it. It gathers in the middle
> once I've stopped stirring, and I scoop it out. Even so, there are
> usually a few stray bubbles on the top of the served cup.
>
> What causes this foam? Is there a name for it? Flavor components?
> Comments? Suggestions?
>
> Many thanks,
>
> james-henry holland
> geneva, new york
>
> -

On May 24, 6:49*am, Space Cowboy > wrote:
> Tea frothing has been discussed frequently previously. *I dont think
> any definite conclusion on what it is perse. *There are various
> suggestions. *I personally think it a good indication of the nutrients
> in the tea. *Ive noticed a slight oily film on the surface of the
> bubbles which I can see even if no bubbles which suggests tannins.
> Black teas seem to be the most susceptable to foaming. *In a tea press
> I can produce a head almost like a beer. *That tells me it is a
> byproduct of oxidation so particulate suspended by bubbles from a
> vigour pour. *I can produce spit from greens teas which I call grotty
> which are murky infusions. *You can reduce the film if you pour
> underneath the leaves like they do to reduce heads of beer. *Ive seen
> pictures of matcha whisks which look like lather. *For me the more
> foam the better. *I think a tea stale if it doesnt gurgle bubbles.
>
> Jim
>
> On May 24, 6:51 am, Thitherflit > wrote:
>
>
>
> > Hi All,
>
> > My normal way of infusing black teas: *I put a dose of tea into a
> > measuring cup, pour in enough water for one serving, stir, wait not-
> > long, then strain the tea into the serving cup. *I guess this method
> > shows that I'm normally drinking by myself
>
> > Actually I've left one step out of this description. *Even before I've
> > stirred, but more clearly after stirring, there's a lot of white
> > foam... the amount varies by tea variety, it seems, but it's always
> > there, and there is often quite a bit of it. *It gathers in the middle
> > once I've stopped stirring, and I scoop it out. *Even so, there are
> > usually a few stray bubbles on the top of the served cup.
>
> > What causes this foam? *Is there a name for it? *Flavor components?
> > Comments? *Suggestions?
>
> > Many thanks,
>
> > james-henry holland
> > geneva, new york
>
> > -- Hide quoted text -
>
> - Show quoted text -

as long as the tea is not decomposed and fresh (within-24 hrs of
brewing).
i dont have the links but the bubbles are part of the flavor and
sometimes fine hairs of the tips or peckoe. the bubble teas(shaken
iced teas) even without honey and sugars still will have a foam or
froth.
in some tea ceremonies, and traditional gongfu tea brewing they would
disguard the foam. but under modern factory tea processing, there is
no need for this.
--icetea8