Prof Wonmug wrote:
> 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 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.

One thing to try is diluting the brewed tea with hot water. If the tea
is too strong you'll make two cups of good tea from one strong one.
The Russians make tea by diluting a concentrate (lots of leaves in a bit
of water) with hot water from a samovar.

> 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?

Some teas have a natural bitterness, because some tea-drinkers prefer a
somewhat bitter cup. If you don't like it, pick another tea.