On 18 Oct 2009 16:36:04 -0400, Lewis Perin > wrote:

>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?

Maybe I am looking for a difference that doesn't exist.

I have done tests where I brewed a tea at a low strength (<1g/cup) for
a long time (>5 min) and got a cup that seemed to me to be both weak
and bitter.

On the other hand, in trying some suggestions here for much more leaf
(3-5g/cup) for short times (10-30 seconds), I've gotten a cup that did
not have any of that biting bitterness, but was too strong.

Unless I'm way off base, I think I can detect the different when it's
extreme. The problem is when I brew something at medium strength for
medium time. If it's off, I can't always tell whether I should reduce
the amoubnt of leaf or the time.

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

I think I can detect astringency.

>> 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.

By "harsh" do you mean "bitter"?