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Date: Sep 27, 2007 16:50
I've been buying some teas from IPOT recently and there's a funny
thing I noticed.. I noticed that I like full-bodied teas an order of
magnitude better than other good teas. But first let me make sure that
I understand this right.. Full bodied means that it tastes smooth,
full, silky, and in fact the texture of tea changes from being like
water to being somewhat comparable to milk or coffee or something else
entirely. To go from the opposite, you could say that teas that are
not full-bodied are like water flavored with tea. Full bodied teas are
never astringent, bright or sparkly. They are no longer flavored
water, they were transfused into some new beast entirely.
Their golden yunnan and silver needles are full-bodied, while their
keemun mao feng and honey oolong and first flush darjeeling (of
course) are not. So, there is something that unites two teas, one
white and one black, that should be very different (and are in fact),
and yet they stand apart from almost all other teas. How come?
What other teas are completely full-bodied? I tried many offerings
from upton, special teas, a few from IPOT and adagio, and none of them
were full bodied anywhere near these two teas. Are there "totally"
full-bodied oolongs? Greens? Pu-erhs?
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Author: Space CowboySpace Cowboy Date: Sep 29, 2007 08:50
My idea of full body is multiple whole leaf on a stem. In other
words something you couldn't swallow without chewing. It should clog
your pot. Its the nature of oolong and black tea processing the leaf
will break versus a white or green. I think a good British breafast
tea has a more full body taste because of the blend than single whole
leaf. I don't see any connection betweeen tea taste and leaf size. I
like sucking brew from whole leaf because I choke on fines. I'm
currently drinkg a flat pressed green whole leaf which was done by a
roller that left tire marks. Hell maybe they used a tractor. There
are weak tasting teas of the whole and pekoe sizes. Just add more
tea.
Jim
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Date: Sep 29, 2007 10:00
On Sep 29, 11:50 am, Space Cowboy ix.netcom.com> wrote:> My idea of full body is multiple whole leaf on a stem. In other
> words something you couldn't swallow without chewing. It should clog
> your pot. Its the nature of oolong and black tea processing the leaf
> will break versus a white or green. I think a good British breafast
> tea has a more full body taste because of the blend than single whole
> leaf. I don't see any connection betweeen tea taste and leaf size. I
> like sucking brew from whole leaf because I choke on fines. I'm
> currently drinkg a flat pressed green whole leaf which was done by a
> roller that left tire marks. Hell maybe they used a tractor. There
> are weak tasting teas of the whole and pekoe sizes. Just add more
> tea.
>
Do you see any connection between full-bodiedness and
ability to brew a tea for a very long time (20-30min) without
it getting bitter or astringent? I find that very appealing
because you're not racing against time when drinking
that kind of tea..
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Author: Lewis PerinLewis Perin Date: Sep 30, 2007 08:48
> On Sep 29, 11:50 am, Space Cowboy ix.netcom.com> wrote:>> My idea of full body is multiple whole leaf on a stem. In other
>> words something you couldn't swallow without chewing. It should...
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Date: Sep 30, 2007 10:04
On Sep 30, 11:48 am, Lewis Perin panix.com> wrote:>> On Sep 29, 11:50 am, Space Cowboy ix.netcom.com> wrote:>>> My idea of full body is multiple whole leaf on a stem. In other
>>> words something you couldn't swallow without chewing. It should clog
>>> your pot. Its the nature of oolong and black tea processing the leaf
>>> will break versus a white or green. I think a good British breafast
>>> tea has a more full body taste because of the blend than single whole
>>> leaf. I don't see any connection betweeen tea taste and leaf size. I
>>> like sucking brew from whole leaf because I choke on fines. I'm
>>> currently drinkg a flat pressed green whole leaf which was done by a
>>> roller that left tire marks. Hell maybe they used a tractor. There
>>> are weak tasting teas of the whole and pekoe sizes. Just add more
>>> tea.
>
>> Do you see any connection between full-bodiedness and
>> ability to brew a tea for a very long time (20-30min) without
>> it getting bitter or astringent? I find that very appealing
>> because you're not racing against time when drinking
>> that kind of tea.. ...
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Author: Lewis PerinLewis Perin Date: Sep 30, 2007 10:19
> On Sep 30, 11:48 am, Lewis Perin panix.com> wrote:>>> [...]
>>> Do you see any connection between full-bodiedness and
>>> ability to brew a tea for a very...
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Date: Sep 30, 2007 12:01
On Sep 30, 1:19 pm, Lewis Perin panix.com> wrote:>> On Sep 30, 11:48 am, Lewis Perin panix.com> wrote:>>>> [...]
>>>> Do you see any connection between full-bodiedness and
>>>> ability to brew a tea for a very long time (20-30min) without
>>>> it getting bitter or astringent? I find that very appealing
>>>> because you're not racing against time when drinking
>>>> that kind of tea..
>
>>> Sorry, but I don't understand why this would be important to you. The
>>> problem goes away if you can separate the liquor from the leaves when
>>> the liquor reaches the flavor and texture you want.
>
>> You're right, it's party because my glass infuser broke and I did
>> not replace it and that I find it more practical and easier to use
>> less leaves, let them infuse longer and not bother with an
>> infuser. I also find that teas that don't require an infuser also
>> have better taste; and it appeals to me to use as few parts as ...
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Author: Michael PlantMichael Plant Date: Sep 30, 2007 13:02
ndrei writes:
>>>>> [...] Do you see any connection between full-bodiedness and ability to
>>>>> brew a tea for a very long time (20-30min) without it getting bitter
>>>>> or astringent? I find that very appealing because you're not racing
>>>>> against time when drinking that kind of tea..
>>>> Sorry, but I don't understand why this would be important to you. The
>>>> problem goes away if you can separate the liquor from the leaves when
>>>> the liquor reaches the flavor and texture you want.
>>> You're right, it's party because my glass infuser broke and I did not
>>> replace it and that I find it more practical and easier to use less
>>> leaves, let them infuse longer and not bother with an infuser. I also
>>> find that teas that don't require an infuser also have better taste; and
>>> it appeals to me to use as few parts as possible in tea-making (I have a
>>> minimalistic streak).
>>> Also I must note that most infusers limit leaves to a tight area which
>>> is bad for tea taste, there are a few infusers that occupy all of the
>>> area of a pot, but that limits your choices of a pot, they're expensive
>>> and the ones I've seen are metallic and that means they will impart
>>> metallic taste to white and mild green teas.
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Author: Michael PlantMichael Plant Date: Sep 30, 2007 15:52
snip
>>>> Why not use a gaiwan? It's minimalistic and lets the leaves swim
>>>> wherever the water will take them.
>>> I don't know maybe it's just my failure as a tea brewer but I could
>>> never manage a good tasting cup with a gaiwan. I have three of them and
>>> I like to use them as simple cups. It may be because...
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Date: Sep 30, 2007 15:59
On Sep 30, 6:16 pm, Lewis Perin panix.com> wrote:>> [...gaiwans...]
>> Small size of Gaiwans is also a consideration for me. I will try
>> them again, though, as you suggest. However.. are you suggesting
>> using more leaves but brewing for a shorter time?
>
> In my opinion, it depends on the tea. There aren't many teas I like
> to brew for as much as 3 minutes on the initial steep these days.
>
>> In that case, does it make sense to use a more expensive tea, less
>> leaves and let it brew longer?
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