MobileRead Forums - View Single Post

beppe · 12-04-2010, 02:10 AM

Yuppie! I made it. I got some interesting flavor out *my* Darjeeling. I had to brew it twice this morning. I must admit that I have been motivated to this unusual feast of experimental discipline (for me at least) by the busting activity that just went on this thread

So, I think that Wikipedia is wrong. They claim that
Stronger teas, such as Assam, to be drunk with milk
are often prepared with more leaves, and more delicate high
grown teas such as a Darjeeling are prepared with a little less
(as the stronger mid-flavors can overwhelm the champagne notes).

Which was and is against my chemical intuition, confirmed by Stitchawl and ProfCrash.

Indeed, this morning I used the thermometer, a little less of leafs, and a timer and got a pale cup with just the faintest suggestion that there was a change of acidity (it came out slightly basic) and maybe the vaguest idea that there might be something in it.

She cannot be so wrong. She studied 6 months in Milano. Look at her bust. She knows so much. I cannot be so unlucky not to feel anything. I might not like what I feel, it might be too complicate to get there, but I do not give up.

So I doubled the leafs. Changed the water, heated it up, brewed for 4 minutes. I am drinking it now. It is not catching you by its powerful taste and overpowering tints. No way. It is very delicate. But very fine. Feminine. Floral. Very very nice. It is worth the effort. So I know that my Darjeeling has something in it. It is so light that I have to almost invent it in my mind. I will work on it a bit more. Going toward more extraction power careful to where these hints are submerged by the mid-flavors.

This tea drinking stuff is quite interesting. Nice people also.

12-04-2010, 02:10 AM	#5042
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	Yuppie! I made it. I got some interesting flavor out my Darjeeling. I had to brew it twice this morning. I must admit that I have been motivated to this unusual feast of experimental discipline (for me at least) by the busting activity that just went on this thread So, I think that Wikipedia is wrong. They claim that Stronger teas, such as Assam, to be drunk with milk are often prepared with more leaves, and more delicate high grown teas such as a Darjeeling are prepared with a little less (as the stronger mid-flavors can overwhelm the champagne notes). Which was and is against my chemical intuition, confirmed by Stitchawl and ProfCrash. Indeed, this morning I used the thermometer, a little less of leafs, and a timer and got a pale cup with just the faintest suggestion that there was a change of acidity (it came out slightly basic) and maybe the vaguest idea that there might be something in it. She cannot be so wrong. She studied 6 months in Milano. Look at her bust. She knows so much. I cannot be so unlucky not to feel anything. I might not like what I feel, it might be too complicate to get there, but I do not give up. So I doubled the leafs. Changed the water, heated it up, brewed for 4 minutes. I am drinking it now. It is not catching you by its powerful taste and overpowering tints. No way. It is very delicate. But very fine. Feminine. Floral. Very very nice. It is worth the effort. So I know that my Darjeeling has something in it. It is so light that I have to almost invent it in my mind. I will work on it a bit more. Going toward more extraction power careful to where these hints are submerged by the mid-flavors. This tea drinking stuff is quite interesting. Nice people also.