I satisfied my craving for Thomas from last night this morning. In an effort to calm the bitterness and dryness, I steeped for 15 sec and 5° less than I normally do. Oh pooh, it turned honeyed biscuit Thomas into a rather plain uninspiring black. Then, a third of the way through the cup with it cooled from hot to warm, the honeyed biscuit was back with only a bit of bitterness at the end of each sip and no dryness. I like it! But I think I like bitter and dry honeyed biscuit Thomas that I can drink hot and is wonderful too. Perhaps I’ll steep him this way on days I desire a more mellow black tea. But I think I’m going back to 3 min 30 sec and 200° F.
I still find it a bit amazing that I can actually taste differences in a tea just with slight changes in parameters.
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With some black teas, that dryness is impossible to avoid. It is just part of that leave and that oxidation process. No amount of monkeying with the steep will get rid of it.
Indeed, you are right. I sought to only decrease it a bit. But I lost the essence of Thomas in doing so.
With some black teas, that dryness is impossible to avoid. It is just part of that leave and that oxidation process. No amount of monkeying with the steep will get rid of it.
Indeed, you are right. I sought to only decrease it a bit. But I lost the essence of Thomas in doing so.