Re: Full-bodied teas
- From: Lewis Perin <perin@xxxxxxxxx>
- Date: 30 Sep 2007 13:19:12 -0400
andrei.avk@xxxxxxxxx writes:
On Sep 30, 11:48 am, Lewis Perin <pe...@xxxxxxxxx> wrote:
andrei....@xxxxxxxxx writes:
[...]
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.
You're right, it's party because my glass infuser broke and I did
not replace it and that I find it more practical and easier to use
less leaves, let them infuse longer and not bother with an
infuser. I also find that teas that don't require an infuser also
have better taste; and it appeals to me to use as few parts as
possible in tea-making (I have a minimalistic streak).
Also I must note that most infusers limit leaves to a tight area
which is bad for tea taste, there are a few infusers that occupy all
of the area of a pot, but that limits your choices of a pot, they're
expensive and the ones I've seen are metallic and that means they
will impart metallic taste to white and mild green teas.
Why not use a gaiwan? It's minimalistic and lets the leaves swim
wherever the water will take them.
/Lew
---
Lew Perin / perin@xxxxxxx
http://www.panix.com/~perin/babelcarp.html
.
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