On Fri, 28 Jan 2005 15:26:46 -0800, "Melinda" >
wrote:

>By health reasons, I am guessing that you are more interested in greens.

In one sense, yes. But I have found that a pot of (any) tea over an
afternoon will keep me from snacking. So I am experimenting with
greens, blacks, and oolongs.

It sounds like I need to do some experimenting. I have never tried a
temperature as low as 170, let alone 150, or a time under 2 minutes,
let alone 30 seconds.

>If
>that is the case, the two most important things I think relate to getting a
>(more) acceptable taste out of greens for the western/new palate a
>
>Never use boiling water for greens
>
>and
>
>don't steep too long.
>
>What's too long? This Christmas I received two greens which were brand new
>to me from Holy Mountain as a gift from my sweetie. I had no prior
>experience with these greens or ones quite like them, so my start was to use
>a teaspoon a cup (heaping somewhat since they were twisty) and steeping
>them, in a glass mason jar, at water around 170 (I am tending to use cooler
>than the usually recommended 180 because I find 180 to bring out too much
>harshness too soon...at least in the case of greens other than my run of the
>mill gunpowder, which...I don't care about it's bitterness since I mix it
>with mint). I steeped the first tea (huang shan mao feng) for around 30
>seconds but found (to my memory..I could have the time wrong) that it wasn't
>very strong. The next steep of those leaves I increased the time but not the
>temp. It's touchy sometimes and depends on at what point your tastebuds say
>the drink has become too bitter or astringent. For instance, some on here
>love sencha (Japanese green) but I have been finding it too astringent for
>me most of the time, so I prefer Chinese greens at this point.
>
>My point is, each tea is actually pretty different and a 20-30 second
>oversteep CAN make something pass into the realm of bitterness. I have found
>that if I get a sample of a green I use the cooler water (even 165 or some
>say 150) and then I taste it as it steeps and decant when I feel it's
>reached where I want it. I like getting larger amounts of greens though so I
>can have that tea over a period of time and get to know it better. But the
>cooler water seems to let me get a handle on the new tea quicker than it
>would if I were steeping at a higher one. My thought is make sure you start
>with water at most at 170. Unless it's a more delicate green (gyokuro or
>something) in which case...150-160? (comments on this from those who drink
>it more often welcome).
>
>Hope this helps somewhat.
>
>Melinda
>>
>> In the end, you are, of course, right. However, for an inexperienced
>> tea drinker, it is helpful to know how tea is supposed to taste.
>>
>> For me, and I imagine many people, tea is an aquired taste. I first
>> tried it 20-30 years ago and did not like it at all. That might have
>> been because it was not good tea, not well prepared, etc.
>>
>> I have returned to it in the last few years mainly because of health
>> reasons. I am finding that there are so many variables, that I would
>> like to try and get a handle on the way most people brew their tea. I
>> will then have to try various combinations within those ranges and
>> then make my own choices.
>>
>> But it helps to have some general recommendations from those with more
>> experience. I'd just like to start my experimenting somewhere in the
>> "typical" range.
>>
>> Thanks
>>
>>
>> --
>> Email: Usenet-20031220 at spamex.com
>> (11/09/04)
>


--
Email: Usenet-20031220 at spamex.com
(11/09/04)