I am running some experiments in flavoring some sencha teas and feel that the moisture content in the leaf is a little high . Is there a way to remove moisture from the leaf by drying ,or heating to make the leaf a bit drier without ruining it. Will this take out some its astringency. Are there any other ways to take out the bitterness from low grade leaf.
You could store it for a week in a tin with a dessicant pack. That would dry it out pretty radically.
I don't think so.
VERY careful control of water temperature. I am convinced that the only good way to get a good cup from the cheap gunpowder greens is to be spot on with temperature and steeping time.
--scott
Thank you Scott for the advice , regarding the water temp you are very correct in that it really is important to get the right temp and brewing time especially on green teas.I want to give it a try, forgive me but I have never come accross a dessicant pack what is that. Thanks Maurice
By dessicant pack I mean the packages of silica gel that are often packed with food and electronics. My ex used to call them "Do Not Eats" because of the usual labelling on the side. They will very rapidly absorb atmospheric moisture.
--scott
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