Paul B. wrote:Frankly, I have to say that I never follow these directives, preferring instead to keep the leaves in my tea cup for the full duration - right down to the last drop. I also use boiling water for white and green teas instead of "almost boiling", which is what seems to be a frequent recommendation. I find I get more astringency and flavour by leaving the leaves (bel-leave me, that was a totally unintended pun) in the cup, effectively cranking up the "brewing time" considerably.
Robin Garr wrote:You seem to like wines that hurt, and maybe you're the same way about tea, but for those of us who like balance, subtlety and delicacy, I'm going to suggest following the instructions.
Paul B. wrote:it's all about what I call "gutsy structure", which is different.
A wine that hurts would be more along the lines of one that's overtly offensive to drink because it's gone totally oxidized (e.g. varnishy/vinegary/sherry-like).
I don't think that even monotone grape jelly or fierce tannins fall into that category.
Robin Garr wrote:I'm not sure I fully understand the term "gutsy structure," which suggests a pile of steaming entrails on the butcher-shop floor.
Paul B. wrote:When brewing loose-leaf tea, do you follow the brewing time suggestions ?
Bill Spohn wrote:Sounds like a Hilroy exercise book
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