Re: Full-bodied teas
- From: Lewis Perin <perin@xxxxxxxxx>
- Date: 30 Sep 2007 11:48:47 -0400
andrei.avk@xxxxxxxxx writes:
On Sep 29, 11:50 am, Space Cowboy <netst...@xxxxxxxxxxxxx> wrote:
My idea of full body is multiple whole leaf on a stem. In other
words something you couldn't swallow without chewing. It should clog
your pot. Its the nature of oolong and black tea processing the leaf
will break versus a white or green. I think a good British breafast
tea has a more full body taste because of the blend than single whole
leaf. I don't see any connection betweeen tea taste and leaf size. I
like sucking brew from whole leaf because I choke on fines. I'm
currently drinkg a flat pressed green whole leaf which was done by a
roller that left tire marks. Hell maybe they used a tractor. There
are weak tasting teas of the whole and pekoe sizes. Just add more
tea.
Do you see any connection between full-bodiedness and
ability to brew a tea for a very long time (20-30min) without
it getting bitter or astringent? I find that very appealing
because you're not racing against time when drinking
that kind of tea..
Sorry, but I don't understand why this would be important to you. The
problem goes away if you can separate the liquor from the leaves when
the liquor reaches the flavor and texture you want.
/Lew
---
Lew Perin / perin@xxxxxxx
http://www.panix.com/~perin/babelcarp.html
.
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