On Nov 3, 9:23 am, juliantai wrote:

Given the variability, perhaps it is more productive to discuss what
"standard" brewing parameters are first.

This is of course why professional tea tasters throughout the world
use a common brewing method and common tasting crockery (as specified
in ISO 3103-1980) and a common language of tasting terms (as specified
in ISO 6078-1982). This standardization allows them to evaluate teas
(black tea at least) on a uniform basis from place to place wirth the
minimum of disagreement engendered by variation in preparation
technique. Note there are another 25 or so ISO standards that relate
to tea quality as internationally traded.

Nigel at Teacraft

I am new to this site but you might like to look at the following site

www.cuppatino.com.au

The tea has been confirmed by a few tea tasters in India as having
flavour but not bitterness.
I tried to try it at the Canton Fair but the English for boiling water
seemed to be translated as boiling water now poured into a porcelain
tea pot.

If anybody wants to correspond I am at

cheers

Ian

schreef:
RFDT is the most knowledgeable group on tea and always seeks for
current scientific knowlege on tea. And hence need of the hour is that
rfdt members and the creators of RFDT group also have a list of FRF
( frequently repeated fallacies) as suggested by Lew in the following
quoted message, and corrections if any be made in FAQ of RFDT.

Recent message from Lew in RFDT

"Maybe this newsgroup needs not just an FAQ list, but also an FRF
(frequently repeated fallacies.) This one might come in as #3,
behind:


1) Black tea has more caffeine than green.


2) Thirty seconds of steeping will remove most of the caffeine from
tea leaves. "

Any new FRF, besides the above two FRF, any new FRF should be added
after through discussion.

S.M. Changoiwala,Director
Gopaldhara Tea Co Pvt LTD.
KOLKOTA, INDIA
Gardens-
Darjeeling-Gopaldhara, Avongrove, Rohini
Dooars - Soongachi and New Glencoe
email-
website- www.gopaldhara.com

Going back about eight weeks here...

wrote:
... To my mind, a look at the manufacturing process of green tea may lead
to a better understanding on the subject under discussion.
... the flush leaf temperature never reaches the boiling point of
water- during the process of steaming or panning. And during the final
drying of the green tea, the leaf temperatures are less than boilng
point of water.
So an interesting query emerges- in hot brewing. is there any
relation between the optimum brewing water temperature and the
processing temperature achieved by the green tea during its
manufacturing process.

What an interesting insight. Although I've enjoyed single-barrel whisky
diluted with water from the Aberfeldy burn used in the wort, eaten fried
clams and Reuben sandwiches in the restaurant where each was invented,
tasted Cassis in Cassis and so forth, I generally don't believe in
sympathetic magic. Certainly not stuff about how the shape of a teapot
has somehow to mirror the shape of the dried leaf, and so forth.

Having said that, SMC's point makes perfect sense to me, and is helpful.
While dry and wet heat don't have quite the same effects, kill-green is
(I believe) mostly happening at a pretty high water content. So it
stands to reason that drowning the leaf in brewing water hotter than the
tea has experienced in processing is likely to cook, volatilize or
otherwise do violence to delicate and volatile flavor and aroma
components. Yet another reason to start brewing with water far off the
boil. It would be very interesting to do the experiment described above
- anyone have access to peak kill-green or final roasting temperatures
of some available teas?

-DM