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Tea Chemistry (1997)

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Re: Tea Chemistry (1997)

#11

Post by gilrain »

teleforce wrote: post #5
wolfi1 wrote: post #2

quite interesting but I would have expected some insight into the preparation itself as how long do you have to steep, what temperature should the water have, etc

The BBC has come up with an excellent short documentary on how to perform proper tea preparation [1]. Essentially the hot water need to be boiling hot (100 degree celcius) and leave it brewing for a minimum 4 minutes after pouring into a cup of tea. From personal experiences, if you want to make good chai masala (or spicy milk tea) you need to keep it in boiling water for considerable amount of time (like cooking on…

This is like claiming everyone is making coffee wrong and then describing how to make a cappucino with city roast Nigerian dry-process beans.

Yep, cool. That’s a recipe. For one type of preparation. With one type of bean. And one style of roast.

The ignorance of global tea culture in the west, including Britain, is very cringe.

Re: Tea Chemistry (1997)

#12

Post by gilrain »

eru wrote: post #10
teleforce wrote: post #5

Earlier quoted context omitted.

The BBC has come up with an excellent short documentary on how to perform proper tea preparation [1]. Essentially the hot water need to be boiling hot (100 degree celcius) and leave it brewing for a minimum 4 minutes after pouring into a cup of tea. From personal experiences, if you want to make good chai masala (or spicy milk tea) you need to keep it in boiling water for considerable amount of time (like cooking on…

Of course, the BBC being British, they only tell you how to brew British style tea. For proper tea, you should probably look at Asian sources.

To be fair, the British invented and innovated that style of tea. You should only look east if you’re interested in the many other styles.

Re: Tea Chemistry (1997)

#15

Post by speedgoose »

gilrain wrote: post #11
teleforce wrote: post #5

Earlier quoted context omitted.

The BBC has come up with an excellent short documentary on how to perform proper tea preparation [1]. Essentially the hot water need to be boiling hot (100 degree celcius) and leave it brewing for a minimum 4 minutes after pouring into a cup of tea. From personal experiences, if you want to make good chai masala (or spicy milk tea) you need to keep it in boiling water for considerable amount of time (like cooking on…

This is like claiming everyone is making coffee wrong and then describing how to make a cappucino with city roast Nigerian dry-process beans. Yep, cool. That’s a recipe. For one type of preparation. With one type of bean. And one style of roast. The ignorance of global tea culture in the west, including Britain, is very cringe.

It’s funny to witness many British people being so much into tea, while they mostly drink poor quality tea with bad technique.

A bit like many French people having a shitty failed dark coffee as breakfast every morning.

Re: Tea Chemistry (1997)

#17

Post by fransje26 »

ghtbircshotbe wrote: post #16
the-mitr wrote: post #13

of possible interest George Orwell's 11 rules of tea making https://www.orwellfoundation.com/the-orwell-foundation/orwel...

6 heaping teaspoons of tea per quart of water seems like a lot of tea.

It depends on how much you want to sleep in the coming days..

Re: Tea Chemistry (1997)

#18

Post by jayd16 »

ghtbircshotbe wrote: post #16
the-mitr wrote: post #13

of possible interest George Orwell's 11 rules of tea making https://www.orwellfoundation.com/the-orwell-foundation/orwel...

6 heaping teaspoons of tea per quart of water seems like a lot of tea.

I guess they're making milk tea so it ends up being as strong as you want.

Re: Tea Chemistry (1997)

#19

Post by Foobar8568 »

the-mitr wrote: post #13

of possible interest George Orwell's 11 rules of tea making https://www.orwellfoundation.com/the-orwell-foundation/orwel...

Lot's of red flags in his way of tea making, but what can you expect from a British born in India on foods or drinks.

Re: Tea Chemistry (1997)

#20

Post by Foobar8568 »

ghtbircshotbe wrote: post #16
the-mitr wrote: post #13

of possible interest George Orwell's 11 rules of tea making https://www.orwellfoundation.com/the-orwell-foundation/orwel...

6 heaping teaspoons of tea per quart of water seems like a lot of tea.

It depends really on the infusion time.

Gong Fu brewing method has "worse" ratio but on purpose, a good oolong is marvelous. So is a good Pu'Er or green tea.

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