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.

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."

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

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."

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