Espresso green tea

I am not an organic chemist or anything (know nothing about beneficent stuff in the tea), but whenever I use water that is too hot to make my green tea, the tea always comes out with a scalded, bitter taste to it. I really can't see the water temp doing much for the flavor of the tea, but if it really comes out with something you like, go for it.

I know what you mean by the scalded, bitter taste - which can have echoes of an over-stewed taste. It doesn't seem to have this with the espresso method. All I can think is that the steam gets the extract out before it can think about scalding - and it cools pretty quickly as it drips into the container below.

I'll get some fresh green tea today and try a comparison - if I dilute the espresso tea enough, it'll give a chance to check on the scalding.

I wonder if you could infuse green tea in cold alcohol - green tea vodka might be nice. Anybody tried this?

Well, somebody has already tried bacon vodka, so I suppose green tea vodka couldn't be any worse.

As far as making tea with an espresso machine goes, I've tried it as well, and the result was drinkable. My experiment with black tea produced something reminescent of tea, but slightly more concentrated, and without the finer nuances. Personally I've decided that the waiting for the water to boil and brewing the tea enhances the experience, so I've not repeated the experiment.

I'll be interested to see if I can find out how espresso green tea compares with the standard sort chemically.

I'm not sure that I'm that keen on bacon vodka - though I do like bacon (what normal human being doesn't!).

I had tea that brewed for a year or so in Chinese rice wine mostly at room temp and it was pretty bitter stuff. Vodka would be more forgiving because of the more mellow flavor; especially if kept cool.

Hi Peter

I was just curious to where you are sourcing or buying your green tea and what kind is it. Reason I ask is that I have visited south africa many times and the highest quality of tea have seen is the twinings tea bags . I am not sure if you have access to some nice quality loose leaf tea. A really good way to make a refreshing drink is to put some jasmine tea leaves (or your favourite leaves) in a bottle of sparkling water and leave it over night, makes a really nice cool drink. Good luck, remember one thing that tea in the conventioanl tea bag is generally poor quality fannings, good luck with your experiments

maurice

I've had this stuff:

It's very good. They use three different kinds of tea, and I think we can assume that it's not top grade. I was told that they infuse it for about 8 weeks.

On Jul 8, 4:26 am, "Peter H.M. Brooks"

Just this past Saturday I found a 6-pack of a new drink by Smirnoff called "Raw Tea" Green Tea. It is a malt liquor type drink and not all that enjoyable. It isn't as bad as I thought it would be, but nowhere near something I could sit and drink all night. It is naturally brewed green tea (or so they say) but the alcohol is just too strong a flavor for a delicate green tea. They have another that is a peach black tea, I may try it too just to say I have.

- Dominic

P.S. I have to say I cringed twice even thinking about espresso-ing green tea. Glad you enjoy it though.

I've come across some good tasting teas in teabags. The real problem is finding one that you like. I always brew mine in a pot. Ironically I don't find them all that convenient. I think another general problem is they can impart their own taste especially if a bleached bag. I've always got China oolong teabags handy. I'll drink any grade BOP or bigger off the top in a cup in lieu of a teabag. Nothing wrong with sucking down some fiber with your tea.

Jim

PS The new radio Lipt> Hi Peter

In Johannesburg we have a speciality food store called "Thrupps" where one can access good quality tea. Green tea is also freely available in Chinese speciality stores and in health food stores. Quality varies.

Steam extraction will remove heavier molecules that don't go into solution in boiling water as easily. That's why espresso tastes so different than conventionally-made coffee.

I would bet that a drop of tea dripped on a piece of filter paper and stood up in a cup of water would allow you to do some crude chromatography just to see the difference between the two. Spraying a pH indicator on the paper (even something like phenolpthalein from the hardware store's soil test kit) would let you see some variations.

--scott

That's a good idea, I might try it, for fun. The left over phenolpthalein might be handy too....

If I'd have heard about it before trying it, I'd have cringed thrice.

As it was, with the new machine sitting there and a large stash of green tea in the cupboard, it was only a matter of time before I tried it.

I've a project on the back-burner to make grenadine when I can get the materials. I might see how the espresso machine works with that.

I'm also wondering if there might be some mileage in making a powerful chocolate drink - it might just gum up the works, though.