Sometimes I find a tea liquor has a stronger sour/acid taste than I want. This seems to be an issue more often in black teas and shu, when a too dominant sour note can overwhelm and obscure other tastes.
I know that you can often reduce bitterness by either 1) reducing brew time or 2) reducing water temp.
Is there a brewing trick that can help reduce sourness or is sourness just a characteristic of the leaf?
You are getting sour from Shu Pu'er or black teas? Sounds like it could be a few problems.
Make sure your brewing vessel is clean and without odor. It could be also that those teas are not "wet stored" and be sure to use clean, spring water if you can.
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