On 28 Jan 2005 09:41:45 -0800, "Space Cowboy" >
wrote:

>My rule of thumb know your pot, know your tea, and know your tastebuds.
>If the tea taste strong then more water or less tea, if weak less
>water or more tea. Some people add temperature and a timer to the mix.
>I just use boiling water and wait. I use a 1 liter pot for all teas
>and I eyeball the amount from previous experience which might be a
>pinch more for this and less for that. I use that figuratively, pinch
>your tea for measurement of larger grades and palm for the smaller. If
>you're a neophyte start with some recommended calculations then throw
>away the sliderule when you realize your tastebuds are the only ones
>that count. Brewing tea is an art form and not a science project. My
>latest version of judging the perfect cuppa is waiting for the leaves
>to look just right in the pot.

In the end, you are, of course, right. However, for an inexperienced
tea drinker, it is helpful to know how tea is supposed to taste.

For me, and I imagine many people, tea is an aquired taste. I first
tried it 20-30 years ago and did not like it at all. That might have
been because it was not good tea, not well prepared, etc.

I have returned to it in the last few years mainly because of health
reasons. I am finding that there are so many variables, that I would
like to try and get a handle on the way most people brew their tea. I
will then have to try various combinations within those ranges and
then make my own choices.

But it helps to have some general recommendations from those with more
experience. I'd just like to start my experimenting somewhere in the
"typical" range.

Thanks


--
Email: Usenet-20031220 at spamex.com
(11/09/04)

By health reasons, I am guessing that you are more interested in greens. If
that is the case, the two most important things I think relate to getting a
(more) acceptable taste out of greens for the western/new palate a

Never use boiling water for greens

and

don't steep too long.

What's too long? This Christmas I received two greens which were brand new
to me from Holy Mountain as a gift from my sweetie. I had no prior
experience with these greens or ones quite like them, so my start was to use
a teaspoon a cup (heaping somewhat since they were twisty) and steeping
them, in a glass mason jar, at water around 170 (I am tending to use cooler
than the usually recommended 180 because I find 180 to bring out too much
harshness too soon...at least in the case of greens other than my run of the
mill gunpowder, which...I don't care about it's bitterness since I mix it
with mint). I steeped the first tea (huang shan mao feng) for around 30
seconds but found (to my memory..I could have the time wrong) that it wasn't
very strong. The next steep of those leaves I increased the time but not the
temp. It's touchy sometimes and depends on at what point your tastebuds say
the drink has become too bitter or astringent. For instance, some on here
love sencha (Japanese green) but I have been finding it too astringent for
me most of the time, so I prefer Chinese greens at this point.

My point is, each tea is actually pretty different and a 20-30 second
oversteep CAN make something pass into the realm of bitterness. I have found
that if I get a sample of a green I use the cooler water (even 165 or some
say 150) and then I taste it as it steeps and decant when I feel it's
reached where I want it. I like getting larger amounts of greens though so I
can have that tea over a period of time and get to know it better. But the
cooler water seems to let me get a handle on the new tea quicker than it
would if I were steeping at a higher one. My thought is make sure you start
with water at most at 170. Unless it's a more delicate green (gyokuro or
something) in which case...150-160? (comments on this from those who drink
it more often welcome).

Hope this helps somewhat.

Melinda
>
> In the end, you are, of course, right. However, for an inexperienced
> tea drinker, it is helpful to know how tea is supposed to taste.
>
> For me, and I imagine many people, tea is an aquired taste. I first
> tried it 20-30 years ago and did not like it at all. That might have
> been because it was not good tea, not well prepared, etc.
>
> I have returned to it in the last few years mainly because of health
> reasons. I am finding that there are so many variables, that I would
> like to try and get a handle on the way most people brew their tea. I
> will then have to try various combinations within those ranges and
> then make my own choices.
>
> But it helps to have some general recommendations from those with more
> experience. I'd just like to start my experimenting somewhere in the
> "typical" range.
>
> Thanks
>
>
> --
> Email: Usenet-20031220 at spamex.com
> (11/09/04)

On Fri, 28 Jan 2005 15:26:46 -0800, "Melinda" >
wrote:

>By health reasons, I am guessing that you are more interested in greens.

In one sense, yes. But I have found that a pot of (any) tea over an
afternoon will keep me from snacking. So I am experimenting with
greens, blacks, and oolongs.

It sounds like I need to do some experimenting. I have never tried a
temperature as low as 170, let alone 150, or a time under 2 minutes,
let alone 30 seconds.

>If
>that is the case, the two most important things I think relate to getting a
>(more) acceptable taste out of greens for the western/new palate a
>
>Never use boiling water for greens
>
>and
>
>don't steep too long.
>
>What's too long? This Christmas I received two greens which were brand new
>to me from Holy Mountain as a gift from my sweetie. I had no prior
>experience with these greens or ones quite like them, so my start was to use
>a teaspoon a cup (heaping somewhat since they were twisty) and steeping
>them, in a glass mason jar, at water around 170 (I am tending to use cooler
>than the usually recommended 180 because I find 180 to bring out too much
>harshness too soon...at least in the case of greens other than my run of the
>mill gunpowder, which...I don't care about it's bitterness since I mix it
>with mint). I steeped the first tea (huang shan mao feng) for around 30
>seconds but found (to my memory..I could have the time wrong) that it wasn't
>very strong. The next steep of those leaves I increased the time but not the
>temp. It's touchy sometimes and depends on at what point your tastebuds say
>the drink has become too bitter or astringent. For instance, some on here
>love sencha (Japanese green) but I have been finding it too astringent for
>me most of the time, so I prefer Chinese greens at this point.
>
>My point is, each tea is actually pretty different and a 20-30 second
>oversteep CAN make something pass into the realm of bitterness. I have found
>that if I get a sample of a green I use the cooler water (even 165 or some
>say 150) and then I taste it as it steeps and decant when I feel it's
>reached where I want it. I like getting larger amounts of greens though so I
>can have that tea over a period of time and get to know it better. But the
>cooler water seems to let me get a handle on the new tea quicker than it
>would if I were steeping at a higher one. My thought is make sure you start
>with water at most at 170. Unless it's a more delicate green (gyokuro or
>something) in which case...150-160? (comments on this from those who drink
>it more often welcome).
>
>Hope this helps somewhat.
>
>Melinda
>>
>> In the end, you are, of course, right. However, for an inexperienced
>> tea drinker, it is helpful to know how tea is supposed to taste.
>>
>> For me, and I imagine many people, tea is an aquired taste. I first
>> tried it 20-30 years ago and did not like it at all. That might have
>> been because it was not good tea, not well prepared, etc.
>>
>> I have returned to it in the last few years mainly because of health
>> reasons. I am finding that there are so many variables, that I would
>> like to try and get a handle on the way most people brew their tea. I
>> will then have to try various combinations within those ranges and
>> then make my own choices.
>>
>> But it helps to have some general recommendations from those with more
>> experience. I'd just like to start my experimenting somewhere in the
>> "typical" range.
>>
>> Thanks
>>
>>
>> --
>> Email: Usenet-20031220 at spamex.com
>> (11/09/04)
>


--
Email: Usenet-20031220 at spamex.com
(11/09/04)