Hello all.
I ordered a selection of Lochan's teas several months ago, and have been working my way through them slowly.
I'm having a problem with the teas from Darjeeling, though. No matter what I do with them they always turn out tannic and bitter. I've tried different temperatures, various brewing times, and even different kinds of water, but no matter what I do they always turn out stiff with tannin.
Am I doing something wrong, or are Darjeelings just really tannic teas?
AP
Try a lesser amout of leaf, with below boiling water, for less than two minutes steeping time. The result will be weak, but you can taste fruit and nut nuances, and it shouldn't be tannic. toci
Or try lots of leaf, again with below-boiling water for *very* short steeps, starting with maybe 15 seconds and gradually increasing. If the leaves are good, you should get five steeps or more before losing interest.
/Lew
I'll try that, thanks.
AP
Cool.
Do you have a suggested steeping schedule for the multiple infusions?
AP
I am also very sensitive to the tannic/astringent characteristic,m and find it very unpleasant. A nice recent option is Darjeelings made in the old, higher-fermented ("oolong") style. I've tried quite a few now, from good estates. Some particularly nice examples in diverse styles are mentioned in two posts in this thread:
They ranged from generally very enjoyable to spectacular. Interestingly, they are also much easier to "get right" than modern, greenish DJs. I've made them in boiling and tepid water, in single big-pot infusions and gongfu style in a packed gaiwan with multiple steeps, and even at room temperature. Excellent results with all, and nil astringency.
For the more common DJ offerings, I agree with those who suggest cooler water and/or very short steeps.
-DM
Not really. These teas do vary, really. And for a particular tea, the results of each steep are a guide to what to do next. If it's getting astringent, then the next steep should be shorter; if it's getting thin, longer.
/Lew
They should be fresh and green and taste more like grass clippings than like tannins.
Try a different source, say the Upton's sampler.
--scott
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