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Tea enthusiasts - Page 31
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peacenl
550 Posts
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xsnac
Barbados1365 Posts
On August 14 2013 20:54 peacenl wrote: Matcha ? | ||
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peacenl
550 Posts
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aseq
Netherlands4015 Posts
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peacenl
550 Posts
Some contain white matcha (the left ones), which makes them more lighter brown-ish. And a few on the left contain black matcha, which makes them dark green almost dark brown. The grades of white and dark matcha are usually basic, which makes them robust in flavor. Might not be so bad if you're used to dark roasted coffee. The best ones imperal and royal have the most vivid green color (3rd and 4th from the right). These are very different from normal grades because they are not bitter, sweet, very smooth or mild in flavor and have the highest concentration of l-theanine. I took all grades because I really want to be able to make a good comparison after I've been out of it a while. Even though the low grades are bitter. To combat that I usually mix them as a smoothie with fruit or buy them with flavorings such as caramel. You'll still know it's basic quality, it just makes the whole experience a whole lot smoother. I always test if the water can come in contact with my skin without it hurting. About 60 degrees, not any lower though. | ||
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Ichabod
United States1659 Posts
On August 15 2013 00:16 peacenl wrote: Yes, they range from basic, royal, premium, superior and imperial. Some contain white matcha (the left ones), which makes them more lighter brown-ish. And a few on the left contain black matcha, which makes them dark green almost dark brown. The grades of white and dark matcha are usually basic, which makes them robust in flavor. Might not be so bad if you're used to dark roasted coffee. The best ones imperal and royal have the most vivid green color (3rd and 4th from the right). These are very different from normal grades because they are not bitter, sweet, very smooth or mild in flavor and have the highest concentration of l-theanine. I took all grades because I really want to be able to make a good comparison after I've been out of it a while. Even though the low grades are bitter. To combat that I usually mix them as a smoothie with fruit or buy them with flavorings such as caramel. You'll still know it's basic quality, it just makes the whole experience a whole lot smoother. I always test if the water can come in contact with my skin without it hurting. About 60 degrees, not any lower though. Thanks for the information. Matcha is something I'd like to investigate a bit more before taking the dive. Where did you buy these, btw? | ||
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FlowerBunny
Sweden187 Posts
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Milkis
5003 Posts
On August 15 2013 08:29 sGDaevil wrote: Can u do the Gong-fu brewing method with any kind of tea? Or is it for some sort of teas? I have some Pai-mu-tan that I really enjoy, what you think about trying Gong-fu with that? I'd do gongfu with any high quality tea -- all it is (despite what people make it out to be) is that it's just a high leaf to water ratio (i'd do 5g/100 ml minimum, but I've hard 3g/100 ml for some other types of teas and i'm not a big red/white tea drinker, so i can't help). The other parts to it are just complementing the fact that you're using a lot of leaves. | ||
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Chef
10810 Posts
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TheIlluminated
Norway35 Posts
On August 09 2013 07:23 RuiBarbO wrote: Ooooooooooooooooooooooh... I'm jealous. A friend of mine gave me several bags of some tea that she brought from England. I think it was a Yorkshire brand... Not sure, though. Anyway, it was some of the best black tea I've had. Them British people do know their teas, that's for sure. I second that, Typhoo is also pretty okay, but Yorkshire is way beyond. | ||
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tili
United States1332 Posts
I've heard such varying accounts, be it in books, in-person, or online. The general White, Green, Yellow, Oolong, and Black 'rules' are good rules-of-thumb, but specific teas often require different temperature and brew times! I also wonder if things like elevation and even humidity may effect brewing techniques. | ||
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Chef
10810 Posts
Depending on the tea, that can change. Other things that affect brewing is how tightly the leaves are rolled up. If you do multiple short steeps, it means the first steep is actually going to be longer than the second, if you don't want it to be bitter, since the leaves have to open up. I've found there are some teas which I like much more when I use a lot of leaves and a short brew time, as opposed to just brewing a small amount of leaves for a long time... Especially with teas that have to steeped at a relatively low temperature, it's best for the steep time to be short so you don't lose too much heat. General rules for the categories are good starting points I guess. I think a lot of the more trendy shops will try to buy teas that conform to those guidelines to lower the learning curve for their customers / not get people thinking the tea is bad when they mess it up. A legit tea shop that tells you exactly the place they bought it from and when and everything else rather than just telling you a trendy name, though, is most likely going to tell you exactly how to make it properly, so don't bother with the rule of thumb. | ||
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eXeYukon
45 Posts
Since I live in the midwest tea isnt as common but some good ol green tea hits the spot. | ||
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peacenl
550 Posts
On September 04 2013 01:23 tili wrote: I'd love to see an an analysis of different brew techniques in the OP, or in the discussion. I've heard such varying accounts, be it in books, in-person, or online. The general White, Green, Yellow, Oolong, and Black 'rules' are good rules-of-thumb, but specific teas often require different temperature and brew times! I also wonder if things like elevation and even humidity may effect brewing techniques. Every once in a while I ruin the first oolong and pu erh steep because it was 5 degrees Celcius too hot. It's really tricky to try and get it right the first time with new young tea, especially if there's an oily layer (or film if you will) on the leaf it tends to get burned more quickly, resulting in quite sour and bitter tea. Every half year I visit the Pu Erh ambassador of Europe, who gives me tips on the new harvest of Pu Erh while we drink it. But yeah, even she throws away the first steep in an almost religious fashion. This usually helps a lot, because the second steep is almost always spot on if you carry out a small smelling test on the first one. And of course, it seems to get rid of any sourness or biterness resulting from the temporary burning (and the accompanied chemical flavor response) that happens when introducing steaming hot water to fresh leaves (what I sometimes call scaring the leaves). | ||
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RuiBarbO
United States1340 Posts
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Trozz
Canada3456 Posts
They can buffer bitterness. Or, steep for less time. | ||
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RuiBarbO
United States1340 Posts
On September 27 2013 13:45 Trozz wrote: Add goji berries. They can buffer bitterness. Or, steep for less time. Oooh. Interesting. Now to find some goji berries... Maybe Whole Foods will have the solution. | ||
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HornyHerring
Papua New Guinea1059 Posts
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gruff
Sweden2276 Posts
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paddyz
Ireland628 Posts
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