Tea flavour with TEA-CHA
By using very small tea leaves, the TEA-CHA process produces a pure, clean tea flavour without bitterness.
It seems that the flavour of tea made from the TEA-CHA is different to that made in traditional methods. Tea steeping produces a different beverage depending on the time of brewing – starting with a low flavour level to more flavour and eventually bitterness. I have the feeling that the bitterness that exists in a good cup of conventional tea is masked by the amount of water used and cannot be tasted until there is extended brewing.
It seems that TEA-CHA brewed tea, if made carefully and the water not poured over the tea leaves for more than around thirty seconds, produces a clean liquor of the tea flavour without any of the bitterness at all.
The comparison with making toast is valid. If a thick slice of bread is toasted it takes a long time to get the Maillard reaction, the browning of the bread which produces the distinctive taste of toast. If the toast is left too long in the toaster, it burns giving it a bad taste.
A very thin slice of bread with controlled toasting time produces a maximum of browning without any burning.
By using very small tea leaves, the TEA-CHA process produces a pure, clean tea flavour without bitterness.
It seems that the flavour of tea made from the TEA-CHA is different to that made in traditional methods. Tea steeping produces a different beverage depending on the time of brewing – starting with a low flavour level to more flavour and eventually bitterness. I have the feeling that the bitterness that exists in a good cup of conventional tea is masked by the amount of water used and cannot be tasted until there is extended brewing.
It seems that TEA-CHA brewed tea, if made carefully and the water not poured over the tea leaves for more than around thirty seconds, produces a clean liquor of the tea flavour without any of the bitterness at all.
The comparison with making toast is valid. If a thick slice of bread is toasted it takes a long time to get the Maillard reaction, the browning of the bread which produces the distinctive taste of toast. If the toast is left too long in the toaster, it burns giving it a bad taste.
A very thin slice of bread with controlled toasting time produces a maximum of browning without any burning.