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Foam

I have noticed that when brewing a variety of teas that the first 1-2 brews will sometimes generate a foam. I have been taught that if this happens when brewing in a gaiwan to just scrape the foam off with the lid and discard. My question is, what causes the foam? Is it debris/dust in the leaf? Is it chemical residue? Is it a plant constituent? I have noticed this foam on both oolongs and sheng puerhs (the teas that I primarily drink), and in the case of puerhs, I notice it very often on Xia Guan produced teas. Any info or advice?

Thanks David L.

Reply to
Davelcorp
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Look at similar posts in the past with Google. I don't think it is a chemical residue because drinking that much you would be dead in a short time. My theory was dry leaf condition where the hot water would scour the leaf for much smaller particulate. Whatever it is, it is lighter than water to cause the foam. It is a common desired condition in British Indian blends. Then I got large quantities of Yunnan Black Gold and Fujian BaiMuDan. You can see the particulate in the leaf. The particulate clings to the lining of the container. I've concluded it is hair from the bud. It produces the same foaming action I see with some Indian blends. You can guage Indian blends by course or fine pluckings. In other words, the more bud the more foam from the macerated hair you can't see. I can get some foaming action with almost any oolong or black tea just from the type of pot and furious rolling pour but the foam quickly disappears. Here I am talking about the mad dog variety. I drink shu off the top and I've never noticed any foaming, fizzing yes. I wouldn't expect any just by the way I brew it.

Jim

Davelcorp wrote:

Reply to
Space Cowboy

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