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Infusion method/ white foam?!

Hi All,

My normal way of infusing black teas: I put a dose of tea into a measuring cup, pour in enough water for one serving, stir, wait not- long, then strain the tea into the serving cup. I guess this method shows that I'm normally drinking by myself ;)

Actually I've left one step out of this description. Even before I've stirred, but more clearly after stirring, there's a lot of white foam... the amount varies by tea variety, it seems, but it's always there, and there is often quite a bit of it. It gathers in the middle once I've stopped stirring, and I scoop it out. Even so, there are usually a few stray bubbles on the top of the served cup.

What causes this foam? Is there a name for it? Flavor components? Comments? Suggestions?

Many thanks,

james-henry holland geneva, new york

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Reply to
Thitherflit
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Tea frothing has been discussed frequently previously. I dont think any definite conclusion on what it is perse. There are various suggestions. I personally think it a good indication of the nutrients in the tea. Ive noticed a slight oily film on the surface of the bubbles which I can see even if no bubbles which suggests tannins. Black teas seem to be the most susceptable to foaming. In a tea press I can produce a head almost like a beer. That tells me it is a byproduct of oxidation so particulate suspended by bubbles from a vigour pour. I can produce spit from greens teas which I call grotty which are murky infusions. You can reduce the film if you pour underneath the leaves like they do to reduce heads of beer. Ive seen pictures of matcha whisks which look like lather. For me the more foam the better. I think a tea stale if it doesnt gurgle bubbles.

Jim

Reply to
Space Cowboy

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