On Nov 21, 3:30*pm, Prof Wonmug > wrote:
> On Sun, 18 Oct 2009 15:20:41 -0700 (PDT), "Dominic T."
>
>
>
>
>
> > wrote:
> >On Oct 18, 6:12*pm, Prof Wonmug > wrote:
> >> 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"?
>
> >The basic steps, of approx. 1tsp of leaf to about 6oz. of water is
> >where to start almost always when unfamiliar. Then change time and
> >water temp to adjust. For a black tea go with boil or just off boil
> >water, start at 15 seconds. Go to 30, 45, etc. until you hit the sweet
> >spot for you.
>
> Dominic,
>
> I just wanted to thank you for these tips. I was brewing most teas way
> too strong and way too long. Since you posted this, I've been trying
> much less leaf and much shorter steep times. The results are
> remarkable. I've even been able to reclaim a couple of teas that I had
> given up on.
>
> Anyway, thanks for sharing your experience.
>
> I also discovered that I was mistakenly calling some pots "too weak"
> when they were actually too strong. Some teas with some parameters
> produce a taste that, for lack of a better work, seem "hollow" or
> "empty" to me. Having used that label, I concluded that they were too
> weak and spent most of my time testing more leaf and longer times,
> which actually made the situation worse.

You're very welcome, I wasn't just being a pain... I'm really glad it
helped.

- Dominic