Re: Tea imponderables

On Dec 1, 9:20 am, Space Cowboy <netst...@xxxxxxxxxxxxx> wrote:
Here the tea pulls the magician out of the cup.  Each little rolled
tea wad can contain many leaves.  I dont understand how you can
dehydrate and maintain taste.  It seems to me there has to be special
chemistry in the leaf to permit this.  I guess the taste molecules
dont bind with the water.  I eat my share of greens.  I can start with
a full pot of fresh spinach and end with almost nothing after boiling.
If I want to save it all I can do is blanche

Jim

PS  For Dominic and Lew, if I cut back my palm measure 50% which looks
like 1/2 tsp the Sencha and DW is drinkable.  I cant image the other
half causing the problem.  I find tea to be very forgiving except
these two.  Both leaves are razor thin which I guess causes them to
leak catechins like a sieve.

It's always that pesky other half, I think it hangs out on the other
side of the tracks at night. I really believe those two greens (well
there are others) are just stronger flavors and really release them
quickly. The only other solution is lower temp water, if I use very
low temp water I can leave the leaves in my gaiwan while I drink
them.

And Nigel, a big thanks for yet another amazingly insightful post,
your knowledge is legend.

- Dominic
.

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