Sometimes I find a tea liquor has a stronger sour/acid taste than I
want. This seems to be an issue more often in black teas and shu,
when a too dominant sour note can overwhelm and obscure other tastes.

I know that you can often reduce bitterness by either 1) reducing brew
time or 2) reducing water temp.

Is there a brewing trick that can help reduce sourness or is sourness
just a characteristic of the leaf?