TEA MASTERCLASS: How does Brewing Temperature affect the Taste of Tea?

TEA MASTERCLASS: How does Brewing Temperature affect the Taste of Tea?


Don Mei : Hey teaheads! This is Don from Mei
Leaf. In this video : How Does Brewing Temperature Affect The Taste Of Tea. In this video we’re
going to geek-dive into the intricacies of tea brewing, and try to figure out how the
experience in the cup is affected by brewing temperature. If at any point in time you enjoy
this video then make sure you hit it with a “like”, and if you’re not following us on
all of our socials then go click those buttons. Welcome to the first episode in a really extensive
series on Gong Fu brewing. In this series I want to start from scratch. I want to question
all the rules, and focus in on trying to get you to be able to brew simply by instinct.
The idea, at the end of all of these lessons, is that you should be able to look at leaves,
and should be able to get a very good idea, very quickly, on how to brew. The first episode
is one of the most important – temperature. Before we move on I’m going to say straight
up [that] we’ve already done a big chart on how to brew your teas. I’ll put a link in
the description below, so if you don’t want to go through all of the intricacies of how
we figure all this stuff out, and you don’t want to go through this journey with me, check
out that link in the description below, and you can find out the brewing temperatures
that I recommend. But as we go through this series I may change that chart, because what
I would like to do is say: Let’s start from square one. Let’s reset now. Now that we’ve
got lots of knowledge about tea amassed over lots of videos, let’s reset, and let’s just
go through, factor by factor, so that we can build that brewing chart up to be something
that is super accurate. And as I [said], what I would like to do at the end of it is create
a series of lessons so that you don’t need to look at that chart. You can just look at
the leaves and know how to brew it. In today’s episode we’re going to focus on temperature.
Temperature is one of the most overlooked areas for beginners in tea, and that’s why
we’re starting here. Now whenever I am assessing a tea, in terms of its quality, I will use
boiling hot water. The reason is because I want to extract, as quickly as possible, all
of the positive notes of that tea, but also the negative notes. I want to expose those
negative notes so that I can select tea. But after I’ve selected teas – or when we go to
the short-list of teas, then I want to brew for appreciation; to brew the most flavorful
cup of tea that I can out of those leaves. And temperature is very key in that. The reason
[is that] tea is simply a solution. You have a solid particle, the leaf. You have the solvent,
which is water. You mix those together, and they create an extracted solution. That is
your tea. And temperature affects not just the rate of extraction; hotter water will
extract quicker. But it also affects which components in the tea – which chemicals in
the leaves – get extracted. Some chemicals are very water-soluble, and it doesn’t really
matter too much about what the temperature is of the water. Whereas other chemicals in
tea are very much dependent on the temperature of water in terms of the concentration of
their extraction. So what we’re trying to do today is to focus on that second point
– not the rate of extraction, which we’ll deal with in future episodes – but which chemical
constituents in the tea leaves are dependent on hotter water. So in order for me to do
that I’ve had to try to limit the amount of variables here. You’ll see that, first and
foremost, I’ve limited the particle size. You can see [that] I have ground up these
leaves. This is not something that you will normally see me do. I’m always talking about
the beauty of [loose leaf and whole leaf] for higher quality tea. But I want to standardize
the process. So we have the same particle size for all of these teas. I’ve got Moonlight
White. I’ve got Imperial Green. I’ve got Duck Shit Oolong, and I’ve got Yunnan Black here.
I could, of course, have added Puerhs, [like] ripe Puerhs. I could have [had] yellow teas.
But the point of this exercise – the point of this experiment here – is to create some
basic rules that we can use as our building blocks for future lessons. I figure that this
spread of teas will do the job, otherwise I’ll be here forever. So we’re standardizing
the particle size. We’re going standardize the time of brewing to 30 seconds. We are
going to standardize, obviously – the water is going to be exactly the same – and what
I’m going to be doing is I’m going to be brewing the same amounts of each of these teas in
95 degree [Celsius] water- which is 205 [degrees] Fahrenheit – and 50 degree [Celsius] water,
which is 120 [degrees] Fahrenheit; there or thereabouts. In other words, I’m trying to
take away all the variables – as much as is possible – so that was can isolate, simply,
which chemicals in these tea leaves are reliant on hotter temperature, and how that affects
the experience. Right. Let’s get brewing. Here we are. We just had a manic brewing session,
but I want to be very clear on what we have done, so if you want you can recreate this.
We’ve taken 5 grams of the ground leaves. We’ve brewed them in glass, using the same
quality of water. We’ve been brewing at 95 degrees [Celsius] for 30 seconds, and at 50
degrees [Celsius] for 30 seconds. So that’s 205 [degrees] Fahrenheit, and 120 [degrees]
Fahrenheit. We started pouring at the 30-second mark, so it took a little bit longer than
30 seconds, but it would be even because we’re brewing in exactly the same way, [and] pouring
through the same strainer. Here is the Moonlight White. You can see the hot and the cold. The
hot, the cold… the hot, the cold… the hot, the cold. So this is the Imperial Green,
this is the Duck Shit Oolong, and this Yunnan Black. We’ve standardized it. The hot ones
we’ve put straight into an ice bath to bring down the temperature, and the temperature
now [is] all around the same – around 40 degrees [Celsius]; so warm but not hot. Obviously,
because these were hotter they took longer to come down to temperature, which is why
we used an ice bath. I didn’t want to wait too long, because that will mean that the
tea is reacting with the air and will change, and so we’re going to get a slight blurring
of the variables a little bit. So we’ve tried our best to keep it as standardized as possible
so that the only true variable here is temperature. Right. Now wé’re going to go through the
kind of main areas of tea experience, and we’re going to talk about the chemical constituents,
and whether or not I notice a difference in the cup. The first thing that we’re going
to talk about is viscosity – [that is] how thick the texture is in the mouth. I’m not
talking about finish. I’m talking about, just in the mouth, the thickness of the liquid.
Right? Now, the temperature at which you drink the liquid is very, very important. Cooler
liquids will be more viscous than hot liquids. Think about honey. When you heat honey up
it becomes more runny. Whenever you heat a liquid up it becomes less viscous, less thick.
That’s why sometimes when you have boiling hot tea it feels thinner than cold-brewed
tea. That’s not necessarily because it is actually thicker or thinner due to the chemical
constituents in the tea. It’s just, maybe, about the temperature that you’re drinking.
That’s why we’re standardizing it. Let’s go through these and see if we can figure out
a difference in viscosity. [SIPS TEA] These are obviously very strong teas, but’ I’m just
focusing on viscosity. [SIPS TEA] Whoo! [The] green tea is strong. [The] temperature is
exactly the same, which is great. That’s ideal. [SIPS TEA] Okay. So viscosity could be caused
by lots of different things, [like] obviously the structure of the water. But in terms of
extraction, I think – I’m not sure, [as] this is a lot of experimentation [and] a lot of
guesswork, and I’ve been doing a fair amount of research but there’s still a long way to
go. But I think it’s mostly going to be related to polysaccharides – polysaccharides, and
pectins especially. These are kind of naturally occuring thickeners in the plant world. So
[with] polysaccharides, the question is: Does hotter water extract more polysaccharides
than cooler water. From this test I would say that the viscosity level is very, very
similar between them. [SIPS TEA] They’re all around the same viscosity, nice and thick.
They change according to tea type, definitely. [SIPS TEA] That’s a later episode, when we
talk about the tea types. When we amass all of the information that we gather we can apply
them to tea types. But let’s forget about that for a second and comparing like-for-like,
the same teas, I notice a very, very small difference [SIPS TEA] in viscosity. I will
say that, potentially, the hotter one is a little bit more viscous. Therefore, my conclusion
is that whatever chemicals are contributing to thickness are not very dependent on temperature.
So you don’t have to worry too much about whether or not you should use cooler or hotter
water to make a thicker textured tea. Moving on [from] that, let’s move straight on to
sweetness, because sweetness [is] also caused by polysaccharides, for the most part. Again,
from tasting these teas, I don’t notice a major difference in the sweetness. [SIPS TEA]
What I am noticing – and we’ll talk about it a little bit later – is that obviously
the hotter brewed ones are slightly more bitter. So I’m having to just cancel out that bitterness
in my thought process, or in my analysis, because obviously, when you have something
that’s more bitter that counteracts the sweetness, and so you feel like it’s less sweet. But
if I just focus – and this is the hard part – on isolating sweetness [SIPS TEA]… hold
on. I think that the cooler one tastes a little bit sweeter to my taste buds, but I don’t
think that that’s because more polysaccharides have been extracted in the cool one. I think
it’s simply because there are more bitter notes in the hotter brewed tea, and therefore
it’s kind of fooling my taste buds a little bit. Because if I isolate just trying to focus
on the sweetness, I think that there’s very little difference between them. So polysaccharides,
which Ithink contribute to thickness, viscosity, and sweetness in the tea, I think is not too
dependent on the extraction temperature. Let’s move on. We’ve already spoken about it before.
Let’s talk about bitterness and astringency. Now, bitterness and astringency are different
things, but they usually come together. I’ve done a video about astringency. Go check that
out. [It’s] very in-depth about the cause of astringency. But overall, the cause of
bitterness and astringency is generally due to polyphenols – especially catechins – and
xanthenes, i.e. caffeines. And I can tell you, without a doubt, from tasting these [SIPS
TEA] that those chemicals compounds are definitely affected by temperature. So the hotter you
brew the more bitter it’s going to be, [and] the hotter you brew the more astringent the
tea is going to be. Right, let’s move on to savoriness, and savoriness is going to come
from the amino acids in the tea – especially theanine. Theanine [gives it] that savory,
umami note to the tea. [SIPS TEA] I should do it with green, because that’s the richest
in theanine. [SIPS TEA] It’s very salty. It’s got a nice umami flavor, with the hot, [SIPS
TEA] and I would say, again, a very similar on the cold. So again, just like sweetness,
I think that savoriness is going to be around the same amount depending on the temperature
that you brew, right? We’re going to talk about time and length of brew in future episodes.
I’m just focusing solely on the extraction temperatures of these compounds. All right,
let’s move on to the structure in the mouth, and the finish – the length of finish. This
is going to be a bit more difficult. I need to have some water, just to try to clear the
palate a little bit; to wash off the minerals that are on my tongue. Because in my research,
and in my opinion, the level of mineral extraction from the tea leaves is going to play heavily
in terms of the structure, In other words, the physical sensation of the tea after you’ve
swallowed, and the length of the finish – how long the persistent feeling and taste is on
the mouth, throat, and through the nose. So minerals, I think, are the main factor here
in terms of causing those factors in tea; those experiences in tea. Let’s taste Moonlight
White. [SIPS TEA] The hot has a very dry, quenching finish. I’m getting a lot of minerality.
I’m getting a length through the nose. I’m picking up those kind of honeyed notes, [and]
a little bit of fermented flavors, [like] fermented fruits [such as] fermented apricots
in there, and it stays. It stays. Let’s [have] a little wipe, [SIPS WATER] [to] erase the
minerals a little bit from my tongue. [It’s] relatively neutral, [although] obviously there’s
going to be some persistence of minerality. [SIPS TEA] So I’m not focusing on flavor here.
[It’s] softer – much, much softer, and I can tell you right now that across the board that’s
going to be the case. Definitely, in my opinion, hotter water will bring out more of those
minerals, which means that you’re going to have a more structured finish, you’re going
to have a little bit more quench, [and] you’re going to have a bit more length, the hotter
you brew. So hotter means more structure and longer finish. Whereas if you go cold you’re
going to get a very soft finish, and the finish is going to be much shorter. Finally, let’s
talk about flavor – [which is] obviously the most important on, and the most complicated
one. This is very, very difficult, because once again, the perception of flavor, first
of all, is very individual. And secondly, the temperature at which you drink the tea
is going to make a massive, massive difference, because you’re flavor perceptions are dictated
by temperature. It’s very important. This is why drinking out of small cups with Gong
Fu brewing is a desired thing. It brings the temperature down to a nice, drinkable, warm
temperature rather than scolding hot. Because when you have hot liquid [the] taste profile
changes quite dramatically. So let’s talk about flavor. Let’s go through each of these
teas, one by one, and I’m going to give you my initial snapshot of the differences in
flavors. [SIPS TEA] Í’m getting bitter – obviously, we talked about that. But we’re talking about
these volatile aromatics now. Forget the bitterness, forget the catechins, forget the polyphenols.
What we’re talking about now is all of the aromatics – those complex aromatics which
make up a tiny percentage of the dry weight of the leaf, but contribute to such a large
percentage of the actual experience. On this one I’m getting woodsy notes. [SIPS TEA] I’m
getting a little bit of cream. I’m getting some vanilla. I’m getting some of those floral
notes, but more [of] the sweeter end of the floral notes. Let’s taste the cooler-brewed
[one]. [SIPS TEA] [There’s] much, much higher spectrum flavors. I’m talking mountain air
[and] mountain flowers. The flowers that I was tasting here [have] less of the sweetness
[and] more of the aroma. I’m talking grass- [like] fresh mowed grass- just when it’s starting
to become hay; when it’s just starting to dry, and releasing all of those cut grass
notes as it dries. Let’s taste the Imperial Green. [SIPS TEA] [There’s] nuts – lots of
nuts; lots of roast. I’m getting just dark hazelnuts, [and] chestnuts. There is green,
obviously. I’m getting some grass, but it’s very, very dark. [SIPS TEA] Again, the opposite.
I’m getting nuts, but they taste like raw nuts. They taste like freshly picked nuts
that you [break] up and you can eat, like cobnuts [or] things like that – and a lot
of grass. [SIPS TEA] [The] “Duck Shit” [is] very, very honeyed. [there’s] some fruit – more
tropical fruit end [of the] spectrum. [There’s] things like custard apples, [and] things like
a little bit of almond, but baked almonds. [SIPS TEA] Again, the fruit comes through.
Now I’m getting mangosteens. I’m getting those light, white fruits [like] lychees. [SIPS
TEA] Almonds as well. That’s baked, [and] this one’s not. This one is more like [raw]
marzipan. [The] Yunnan Black [SIPS TEA] [has] malt, dark chocolate, [and] a little bit of
winey note to it. [SIPS TEA] [It’s] much more floral – so much more floral. I’m getting
some rose, lilacs, [SIPS TEA] and a bit more herbaceous as well. [There’s] little bits
of mountain flowers [and] mountain herbs. [There’s] a little bit of wintergreen in there.
So the overall takeaway with this is [that] even when you drink the tea at the same temperature
– so we’re not being influenced by the temperature of the actual drinking liquid – when you brew
hotter you are going to extract more of those base notes, [and] you are going to extract
more of those low notes. Whereas when you brew cooler you’re going to extract more of
the high notes. [Is] it the extraction, or is it that the high note volatiles are very,
very sensitive [and] very, very fragile, and so therefore when you hit it with hot water
they dissipate quicker, whereas when you brew it in cooler water they hold. They stay in
the cup for longer. Now, this is the next stage of this. We need to take all of this
information and move it on to the next stage. I want you to experience this yourself. So
what I’m going to do is in the next video I’m going to introduce you to a particular
way of brewing that I think works for certain types of tea. In order for you to do that
experiment with me you’re going to need the same tea as me, ideally. So what we’re going
to do is, if you’re watching this when this is released – which is [in the middle] of
August, 2018 – we’re going to put one tea – it’s called “Sip Spring” – we’re going to
put that tea – the pouch of it; because you’re going to need a fair amount to do these experiments.
We’re going make a pouch of it online, and it’s going to be on sale so that you can pick
one up. We’re going to be doing the next stage of this – the next lesson in this Gong Fu
Master series – we’re going to be doing it in about three weeks time. So that gives you
enough time to pick this up – pick up this Sip Spring – and then we can do this experiment
together. The next stage of this experiment is all about how we can use temperature to
control the aromatics so that you get the best of both worlds – both the low end, and
the high end, and the structure. So let’s recap. I know I’m giving you a lot of information,
and I know it can feel like it’s a bit overwhelming and a bit confusing, and I’m sorry, but I’m
just trying to break it up into bite-sized pieces, and I promise [that] by the end of
this series you will be a Gong Fu brewing master. I promise you that. Okay, so take-away
points. We’re not talking about extraction rate. That’s a separate discussion. When you
control all of the variables – when you standardize all the variables and you just focus on which
chemicals in the tea leaves are affected heavily by the brewing temperature – we can say the
following: the first is that, in terms of sweetness and savoriness, which comes, in
my opinion, from polysaccharides and from amino acids in the leaf, I don’t think there
is a major difference in the extraction concentration at higher or lower temperatures. Obviously,
if you brew it in ice water it’s always going to extract slower. But generally, it’s not
a big deal. Similarly, viscosity – which is related to polysaccharides and pectins, in
my opinion, is not heavily affected by temperature. What is affected by temperature is the following:
bitterness. Hotter water is definitely going to make for more bitter tea. Astringency,
hotter water is definitely going to make for more astringent tea. Structure, hotter water
is going to give you more minerality, which means you’re going to have a more structure
finish, rather than a soft finish. Length, the length and persistence of the physical
sensation, and the flavor and aromas, persist longer with hotter water. Then in terms of
flavors and aromatics, we’re going to move that onto the next video, but [the] general
rule is cooler brewing will preserve more of those top notes, whereas hotter water is
going to shift the EQ of the flavor much more towards the basier, more woodsy, notes of
the tea. I hope that that takeaway is enough to keep you watching for the next one. I promise
you [that] we’re going to roll through all of these master lessons, and by the end of
it you’re going to be able to look at leaves and know how to brew them. That’s it teaheads.
If you’ve made it to the end of this video then make sure you hit it with a “like”. Follow
us on all of our socials so you don’t miss out on any news and videos from Mei Leaf HQ.
If you’re ever in London then come visit us in Camden to say “Hi!” and taste our wares.
If you have any questions, comments, or video ideas then please fire them over. Other than
that, I’m Don from Mei Leaf. Thank you for being a part of the revelation of true tea.
Stay away from those tea bags, keep drinking the good stuff, and spread the word, because
nobody deserves bad tea. Bye [WAVING]

52 thoughts on “TEA MASTERCLASS: How does Brewing Temperature affect the Taste of Tea?”

  1. If nothing else, this goes to show just how many things you can do to change exactly the same leaves. And this is the first of several videos.

    Earlier today, I was reading about the way lower quality teas could be brewed by some tea masters to taste far better simply (or difficultly…) through their expert understanding of how to use the leaves to best effect. I'm guessing after these videos (and a lot of experimentation) we will be able to nail that too. Good luck us, and thanks Don. 🍃💚🍃

  2. I absolutely agree about the heat and astringency and/or bitterness – if I find some tea too astringent/bitter for me I always play with the water temperature – and that was the main reason that my preferred temperature for Pendulum Meddler is round 70 C. And for the record, this is my own preference, many people like more astringency in tea.

  3. I am tea addicted. Nice video. And yes, the heat is the most important thing to get tasty tea, I prefer boiling the tea leaves with water in the last stage for seconds ( when using loose tea). thanks

  4. Hey Don, amazing! I love it🙏❤️😇 Master classes are wonderful, love learning more and nerding out ! 🍵🍃😋 Lovely series & thank you for making this! ❤️❤️❤️

  5. Tea is ordered! I'm looking forward to doing this tasting with you! I'm drinking some 2012 He Kai Sheng Lao Ye Pu Erh while watching this 😊🍵

  6. Don, you are some businessman, I can’t stop watching your videos and buying your tea. Just when I think I’ve got enough in my collection, you reel me in with another tea 😂 as soon as you said ‘geek-dive’ I knew I would love this series of videos. Please keep up the music production comparisons, I can totally relate. Cheers 🍵

  7. I am so happy for this series. Thanks Don for going in depth and reexplore acquired knowledge. Tea geek!

  8. Very exciting!! I've got to say that chart was a game changer for me 🙂 I was brewing in a gaiwan, but usually with Western tea to water ratios before I discovered the Mei Leaf cheat sheet.

  9. May I give this three thumbs up? I'm a relative newbie but am experimenting with temps also to get to know green, white, and ooling! So timely and I look forward to future videos! Just placed my first Mei Leaf order online!

  10. Very Nice Don- you have validated the reason that i like a cooler brew over a warmer brew ( hot tea can sometimes be painful notwithstanding )-is that i like a fruitier and/or more floral aroma and taste over the minerality of tea which comes out with higher temperatures! Cheers

  11. I have been diving further into tea as of late, and have realized how poor my current hardware is for it. I, like you, am fairly unsatisfied with the available selection of Gong Fu hardware. Do you have any idea when the Gong Fu Guru will become available again? It perfectly meets what I am looking for in a set, but it has been sold out for quite a while.

  12. It works! I was drinking Lost Robe as I watched this video and alternating infusions between 207 and 200F. They were like two different teas! 207F (my typical temp because it’s as high as my Brewista will go) yielded the low notes for which I love Lost Robe and Empress – roasted, leather, mineral, wet forest. But 200F yielded much higher floral notes, like I detect in Frozen Summit and Osmanthus. Crazy! Two teas in one! (BTW, I cooled the leaves between infusions by flipping the lidded gaiwan and letting them sit uncovered in the lid). Can’t wait for lesson 2! Too bad I didn’t study this much in school. Thx Teach!

  13. Hm, it is good that you mentioned the brewing temperature again. Maybe this is why I am quite disapointed of my Mi Lan Xaing teas. I have different samples and I am going to make some tastings, so I will try also brew it with lower temperature water. I use usually 95 – 99°C water which is then possibly too much. So now I am curios about water temperature experimenting. 🙂 It's a pity that I do not have more time during a week. I can't drink tea on the evenings because I wouldn't sleep then. 😀

  14. Hey teaheads It's me again, adding insult to injury… ;)Here's some experimental material for a future video.
    There is such a thing as temperature drop when hot water hits the brewing vessel & tea!
    My trusty tea taster cup, exceptionally thick heat-retaining walls, 140ml volume, 120ml effective tea output. My routine is: close the lid, pour hot water (usually 95°C) over the taster to preheat it, and only after that I brew the tea. I did a series of measurements of temperature inside the pot during brewing (= core temperature ) and found that glazed ceramic & tea leaf tends to drop the core temp from 95°C to 76°C when vessel & tea are room temperature. If well preheated by same 95°C water, the core sustains 85°C on average. Without tea
    leaves but preheated, my cup delivered 92°C core temp. Tea leaves seem to take away appr. 7°C, the preheated vessel 3°C. The very best I could take out of glazed ceramic brewing cups was 86°C core temp.- thin walled ceramic vessels tend not to cause a dramatic initial core temp drop when cold, because of low heat capacitance, but after half-a-minute the heat loss gets exponential- thick walled ceramic vessels tend to cause a dramatic core temp drop when cold, because of higher heat capacitance, and they tend to lose heat much slowerAccording to my own experience, thin walled vessels are good for rather delicate teas which are steeped for a very short time, but all those teas which like it hotter and longer (PuErh, Oolong, Heicha in general, Hongcha, Yencha, etc.) clearly benefit from being brewed at 85°C sustaned at least for 2 minutes. Which means thick walled vessels with higher heat capacitance are spot on. Their only weakness is the initial core temp drop, which can be counteracted by preheating…. having said that, there is a problem; most water temperature recommendations cite numbers taken from water in the kettle! The kettle may give 95°C but when you pour it into a non-preheated vessel filled with tea leaf, it's suddently only 76-78°C actual brewing temp! Which will affect teas like PuERh and Oolongs, quite dramatically in many cases. I think most people are not aware of this, and that may be the reason why silver teapots are subject to so much talk because silver kind of pre-heats itself, due to its high heat conductivity (~410 Wm/K).Cheers!

  15. I pretty much come to the same conclusions. However, I'm pretty much convinced that the inner attention and love while brewing tea has much influence on the result, even if that sounds a bit esoteric and you can not standardize it. Thank you fo your great videos!

  16. This is an awesome experiment. I've watched al your vids and I'm waiting for more. Mythical Lion Is not far away! What glasses are you using? I love them. To bad I just bought a packet of sip spring at full price last week

  17. Wow, Don, Thanks for this inspiring video. It is not as much the ‘what’ but most of all the ‘ why’ which makes this so interesting! Today, I was, influenced by one of your previous video’s, experimenting with the temperature of brewing Superior Keemun. Awsome differences!

  18. The effort for this Session is amazing! Great Job Don! You need more attention and Views for your work. It's a shame.

  19. Great video Don, so interesting; this is my last week in London, and i'm definitely taking some sip spring and diamond peek home.

  20. I get the taste of… roasted nuts… fresh grass… 18:56 duckshit…
    Only those subscribed for long enough won't be put off by this.
    Because they know it's not about the flavor profile 🙂 but rather the tea name, which is duckshit oolong!

  21. G’day Don
    Have you tried using alkaline water for tea?

    Whats your opinion on alkaline water? I think the taste will be different.

  22. Hi
    Hello

    I like your videos and ideas related tea.
    But

    Last time i send one mail to sale [email protected] meileaf.com

    For more details and knowledge on black tea, lemongrass tea and much more

    I want to start my own tea selling hotel business in India.

    My request to you please explain to me in details

    Thanks,
    Ninad
    [email protected]

  23. Need help gong fu style brewing times say 1st infusion 25s and site says add 5s for every cup after is it 30s or 30,35,40,45 etc???

  24. In the next episode, Don will be using a mass spectrometre to measure the variations in chemicals by different brewing temperatures 😉

  25. Don, could you help me please? I notice the guide states per 100ml. Is this the Stated size of the purchased gaiwan, or the actual amount of water you typically can fit into it? For example, my “120ml” gaiwan, only realistically holds 100ml while steeping. I would love some clarification on this, as I’m struggling to find any. Thanks!

  26. Is it temperature in the kettle or in the teapot? When you pour water in a cold pot you loose around 15 degree celcius and in a hot pot around 7 degrees.

  27. You isolated so many variables but didn't think to blind yourself to which tea was which!? That's the most important part of this whole experiment.

  28. your question at 20 minutes about the volatile organics, could be approached by brewing a tea at low temperature, pour off, and Then heat up the brew to a high temperature for a little while. Anything that should evaporate, will.

  29. Is it ok to cold brew tea in the fridge and then warming the liqueur to 50-60 C? after all in your video about iced teas i think you said that the cold brewed one had more texture than the flash chilled gong fu so i guess it would be thicker than gong fu also at 50 C right? i will try tomorrow warming cold brewed tea 😉

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