Yum yum, more Whispering Pines! I really love these light, golden Yunnans so far, from every company. This one has beautiful, puffy golden leaves that are covered in fuzz. Their scent is lovely – light malt and creamy honey with a surprisingly strong stonefruit note.
The first time, I followed the package instructions and steeped for 3 minutes. The aroma was honey-glazed toast with some golden raisin fruitiness. The taste: lightly malty with honey and dried fruits (apricot?). Maybe a little bit of cocoa. There was also this weird bitterness that I didn’t expect.
So I did a 2 minute steep (new leaves) to see if the bitterness would go away. Mm, love the flavor of this one. It reminded me of a buttery croissant with a touch of honey. There’s also a light toasty note that makes me imagine toasted almonds atop the aforementioned croissant. Maybe a little stonefruit in the aftertaste? This steep wasn’t bitter, but it was almost bitter. It had the potential to be bitter. But it was still delicious.
So my question is, what else should I change to prevent the bitterness? Is it overleafing maybe? I am usually a little bit generous with my leaf measurement, and since the recommendation is in volume and not weight, it’s hard to be precise with a larger leaf. Any suggestions (or measurements in grams) would be appreciated!
Flavors: Butter, Cocoa, Creamy, Dried Fruit, Honey, Malt, Pastries
Preparation
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Hmm, I steeped this yesterday for an hour with no bitterness…maybe it’s your water?
Ironically enough, I used filtered water. I guess I could try tap…
Also, 1/2tbsp of this one is 1.75g
Is there any way that a lower temperature than recommended would produce bitterness…?
Thanks, I’ll write that on the package for next time. :)
Hmm…It’s possible…if your filter doesn’t filter out chlorine, that could cause bitterness.
You should really be using spring water for your tea…there’s 17 springs in your city ;) http://www.findaspring.com/locations/north-america/usa/peerless-spring-saratoga-springs-ny-12866/
And come to think of it, lower temp could totally bring out bitterness…with most tea, the bitterness is caused by tannins, and if I remember correctly, tannic acid is water soluble at a lower temp than flavonoids. It could be that you aren’t getting enough flavonoids to hide the tannins with a lower temp.
Okay, I’ll definitely try it at boiling then. Or at least 200.
Really smooth tea for me also…but I think I only drank this one with the gaiwan, 5g for 5oz. I would not think that lowering the temp has anything to do with the bitterness you get as it usually diminish it. I agree with Brenden on this, I’d blame the water, and don’t forget that Dasani is NOT spring water!! If anything, it makes things worst :-)
200 is my comfort zone cameron. I very rarely get bitterness in anything I brew, but I know it also has to do with tastebuds :-)
Did not know that brenden about the tannic acid, interesting….
5g(yay for scale) 205 or 200 4oz rinse/5/10/15/20sec or 15/30/45 sec
Works every time
^so much truth :)
That is interesting about the lower temps and tannins. Had no idea.
Hmm, I steeped this yesterday for an hour with no bitterness…maybe it’s your water?
Ironically enough, I used filtered water. I guess I could try tap…
Also, 1/2tbsp of this one is 1.75g
Is there any way that a lower temperature than recommended would produce bitterness…?
Thanks, I’ll write that on the package for next time. :)
Hmm…It’s possible…if your filter doesn’t filter out chlorine, that could cause bitterness.
You should really be using spring water for your tea…there’s 17 springs in your city ;) http://www.findaspring.com/locations/north-america/usa/peerless-spring-saratoga-springs-ny-12866/
And come to think of it, lower temp could totally bring out bitterness…with most tea, the bitterness is caused by tannins, and if I remember correctly, tannic acid is water soluble at a lower temp than flavonoids. It could be that you aren’t getting enough flavonoids to hide the tannins with a lower temp.
Okay, I’ll definitely try it at boiling then. Or at least 200.
Really smooth tea for me also…but I think I only drank this one with the gaiwan, 5g for 5oz. I would not think that lowering the temp has anything to do with the bitterness you get as it usually diminish it. I agree with Brenden on this, I’d blame the water, and don’t forget that Dasani is NOT spring water!! If anything, it makes things worst :-)
200 is my comfort zone cameron. I very rarely get bitterness in anything I brew, but I know it also has to do with tastebuds :-)
Did not know that brenden about the tannic acid, interesting….
5g(yay for scale) 205 or 200 4oz rinse/5/10/15/20sec or 15/30/45 sec
Works every time
^so much truth :)
That is interesting about the lower temps and tannins. Had no idea.