Tea imponderables

I think there's a simpler explanation. Fully oxidized teas are bruised, or even crushed, during manufacture - otherwise they couldn't be fully oxidized. During this process, the cells lose their structural integrity to a large extent. So it isn't the chemistry, it's the mechanics.

/Lew

wow, deep thinker...

first off let us clarify some basic items.

Every particle, item, planet, element in the universe is

99.9999999999% empty space. If you had an apple and dried it out completely and pulverized the remains, the apple would be about 2tbsp. The 2 tbsp is still mainly empty space.

For example, water is made of H2O, the two H atoms and O atom are circled by protons netrons elecrons for example. Each atom is mostly void space. water made of these atoms is 99.9999999999% void space between the atoms and of further void spaces within atoms, the atoms mainly being void space. For example earth goes around the sun, between the sun and earth there is a great void, if you compressed the planets into the sun, our universe would be quite small. Our universe, as in atoms is 99.9999999999% void space.

Lead, although heavy is the same as water, our universe et al, are mainly empty void space. albeit heavier.

Black holes are where the void space collapses. An object the size of our sun, (atoms, combinations of atoms, still mainly void space) is decreased in size to a baseball. The mass stays the same, the area taken up by the obejct decreases, the mass per cubic centimetre incresases exponentially. The gravitational forces increase and a black hole is born, sucking inwards more mass, growing larger, even light is pulled inwards, hence the blackness.

So, yes, tea is basically air (void space) as is all matter.

As our massive sun can be compressed to the size of a baseball when the void is reduced, we as humans can be reduced to the most smallest of small invisible dots. So, that is why I trust in my "Higher Power" to watch over me

does that help clear things up? alanj

for example, one can shoot a neutrino (subatomic particle) through the earth. The neutrino passes through the earth and most fired hit the targetted spot on the other side of the earth. The reason why most neutrinos hit the target in a straight line, is due to the fact that there is nothing in its' path. The atoms, molecules, rocks, water, fish, plants, gold, silver magma that the earth is composed of, is mainly void space.

alanj

The Standard Model still cant tell us when tea taste good or why black tea absorbs less water than green. Im leaning towards dried sap on ruptured cells.

Jim

PS I still wouldnt stand > wow, deep thinker...

...the atomic empty space model is a bit outdated...

Just so. Forget the mechanics, thermodynamics, the black holes and the quantum physics - it's a simple instant tea effect.

A CTC tea that produces mainly small grades (Fannings and Dusts) is processed at 68 to 74% moisture content after withering (a soft wither). During cell disruption through the CTC the sap is squeezed out onto the surface of the tea particles, in fact processing is limited to 74% mc as above this it produces liquid juice that gums up the machinery. After oxidation the leaf particles are dried and the juice becomes an "instant tea" coating the particles. For this reason good CTC teas are generally blacker than leaf teas - and as Alan says, the boiling water produces a quick strong brew, long before cells rehydrate.

An orthodox leaf tea is withered much harder, typically to 48-65% moisture content. Orthodox rolling (and even CTC cutting) will not express juice onto the surface of hard withered leaf. Thus the juice is mainly inside, thus it takes longer to brew, and is less strong when it does. Soft withered orthodox teas (some Assams and low country Ceylons) at 60-65% mc are black on the survace and do have quicker liquoring. Very hard withered orthodox teas (Darjeelings) are even too dry for much oxidation to occur, let alone free juice, so liquor even more slowly..

However, to return to the original observation "Others have noted like myself the sponge effect of tea ie larger grade leaves in a pot dropping the water level as they expand. They expand so much it is like a magician pulling tea leaves out of a hat" . Leaf teas are twisted and folded so that rehydration fast tracks them back to being fresh leaf size area. A collection of CTC leaf particles cannot achieve this, though volume for volume they probably expand more, certainly more quickly.

Nigel at Teacraft

Here the tea pulls the magician out of the cup. Each little rolled tea wad can contain many leaves. I dont understand how you can dehydrate and maintain taste. It seems to me there has to be special chemistry in the leaf to permit this. I guess the taste molecules dont bind with the water. I eat my share of greens. I can start with a full pot of fresh spinach and end with almost nothing after boiling. If I want to save it all I can do is blanche

Jim

PS For Dominic and Lew, if I cut back my palm measure 50% which looks like 1/2 tsp the Sencha and DW is drinkable. I cant image the other half causing the problem. I find tea to be very forgiving except these two. Both leaves are razor thin which I guess causes them to leak catechins like a sieve.

On Dec 1, 5:39 am, Nigel snipped-for-privacy@teacraft.com wrote: ...im a sap for a cup of tea...

It's always that pesky other half, I think it hangs out on the other side of the tracks at night. I really believe those two greens (well there are others) are just stronger flavors and really release them quickly. The only other solution is lower temp water, if I use very low temp water I can leave the leaves in my gaiwan while I drink them.

And Nigel, a big thanks for yet another amazingly insightful post, your knowledge is legend.

- Dominic