Prof Wonmug > writes:

> Fairly often when I am trying to figure out the right brewing
> parameters for a tea, I get a cup that is too much of something, but I
> can't always tell whether it's too strong or bitter.
>
> Is there some way I can learn how to tell the difference?

I'm not sure what "too strong" would mean if the liquor is neither too
bitter nor too astringent.

> I think I can recognize when it's gotten very bitter, because of the
> "bite". But when it's only slightly bitter, I have difficult
> distinguishing that from just too strong.
>
> Also, some of the strong blacks, like Assams, have a taste that is (to
> me) a lot like bitter even when brewed for very short times.
>
> Is it true that bitterness only occurs from steeping too long? I would
> think that no tea would be bitter in a 30 second steep no matter how
> much leaf is used. Is that right?

Not for me, at least. Last week I made some Assam that was too harsh
for me in 15 seconds. Too much leaf.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html