This one again. It’s in my to be finished pile. Some of you will remember my first experience with it. Well, my colleague gave me the rest of what she had since she would never get around to using it herself anyway, not being a very big tea-drinker.
So I got the rest in a cleaned marmalade glass and can now inform you that she must have stored this in her spice cupboard. It’s the only explanation I can come up with, because she swears the glass has only ever contained marmalade before and I can’t really imagine that anyone in their right mind would make curry flavoured tea.
I sincerely hope it only took on the curry in the aroma and that it will go away upon brewing!
I’ve used more leaf this time, for a more authentic experience, and am steeping the bejeezus out of it at the moment. One heaping teaspoon per cup (and then some, because the leaves are large and my teaspoons don’t heap that well) and at least a fifteen minute steep in only half the amount of water.
The result is nearly as black as coffee, even when diluted half and half with freshly boiled water. The aroma is very tea-like and very very dark. Just by smelling it I can almost feel my tastebuds cowering in fear. There is, unfortunately, still a note of that blasted curry. Woe ruined leaves!
Authentic turkish tea is always taken sweetened with sugar, which I’m sure you could guess from the steeping parameter and dosage of leaves, but I am either fearless or remarkably foolish (the latter being more probable) so I gave it a test sip before sweetening.
ARGH! Astringent! My tongue is dead! I think it just turned to dust and disintegrated or something! Astringency, however, should not be confused with bitterness, of which there is none. As for the curry, I’m not sure. I feel like I can pick up a hint of it, but I’m not sure if that’s not just because I know it’s there and was half expecting to find an unauthorised flavour.
One teaspoon of sugar helps. Two is better. Three is perfect. There’s still a lot of astringency there, but it’s sweetened so much that the sugar go rather well with it. Like the astringency means it can handle more sweetener before it gets cloying and the sugar and astringency in combination sort of bring out each other’s best qualities. Bit like in a sweet and sour sauce.
My tongue is all prickly and confused, though. It can’t seem to decide between ‘AAAAH! Astringent! Shrivel!’ and ‘OOOOH! Sugar! More!’ It’s a strange sensation.
Also, having tasted carefully, I definitely can’t pick up the curry. Maybe smell contamination isn’t such a serious thing when you give the leaves such a harsh treatment.
I stand by my initial rating. It’s much different from what I normally understand to be tea, but it’s still quite nice. It’s not a brewing method I’ll be using very often, but it’s fun enough to do once in a while for the exotic experience.