On Sat, 12 Dec 2009 13:14:50 +0900, "chance" >
wrote:

>
>"Prof Wonmug" > wrote in message ...
>> 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.
>
>It's a sort of amazing revelation, for I thought that what I have given up on
>can't have any saving grace except for being a trash, for you can't pull out
>no matter how much you tried any from what is not there in the first place.
>
>What we are seeking here is a tea which gives tea taste and tea smell,
>which 'whiffs' you no sooner than you open the package.
>
>But you say you have been able to recover the 'impossible'.
>Would you please kindly give us more detail, so we can know
>what is done and how it is done.

I'm not sure what more I can say. I was brewing several teas too
strong and too long. I am now using much less leaf and much shorter
steep times. I don't recall saying anything about the 'impossible'.