Tippy Orthodox Assam GFOP

Well, that's your problem right there! When are you going to learn to stop measuring and just go with the flow?

(Sorry, couldn't resist.)

Maybe this really is a bad tea. Off flavors make me suspicious no matter what the parameters are.

This is probably a long shot, but before you ditch this tea, maybe you should try a lower temperature?

/Lew

I've tried, but I just can't help collecting data. I must have a data gene.

AFAICT, it's not an "off" flavor in the sense of being bad or spoiled. Assams have strong flavors. I've tried 2-3 and didn't really like any of them, but someone recommended this one, so I thought I'd try it.

That was going to be my next trial. 190? 180? 160?

I would start with maybe 195 before going lower.

And remember, if you still can't stand drinking it by itself, you can make chai with it.

/Lew

With a strong Assam or African tea I've found 212degrees for 90seconds works. Then make a second cup with the same "leaf" -maybe "grounds" would be a better word- aand have a second strong cup later in the morning. Toci

It is not a given you will like every tea you drink. I personally find the ones I dont like more interesting. I consider them like a kind of Rorschach test. In a sense there is nothing nice about Assam. It can be argued Assam is the most primordial tea on earth. The more it hurts the better. I notice a similar reaction when I drink sheng which is just a stones throw away in China. When you find a tea you really like then everything else will fall in place.

Jim

PS The Arabic stores sell Assam > AFAICT, it's not an "off" flavor in the sense of being bad or spoiled.

Do you usually brew the second pot using the same parameters?

Someone suggested increasing the time by 15-30 seconds for 2nd and 3rd pots for green teas.

Once I've gotten the first mug out after 90 seconds, the second mug can brew all morning or until I'm ready for it. I would suspect the second mug needs at least five minutes, though. Toci

reduce the temperature and steeping time.. steep it short and sweet like 20 to 25 secs at moderate temp... OR

another option - use the traditional method - 1.75 or 2.0 g for 3 minutes - water below boiling temp. ... this is a standard we use for testing all black teas.

GFOP is normally a oversize tea so it tends to give some problems... :)

Oversize? Do you mean leaves not so close to the tip? And what problems do you expect from a tea like this?

/Lew

A moderate temp is 190?

I'll add that to my list of test parameters.

Mr Lochlan.....

Great to see you back on this group. It will be valuable to have your expertise on black teas, which don't get much play.

I've been reasonably pleased with the Assam I buy but it's only so-so. Nilgiri and most recent Darjeelings seem a little flat. Do small leaf blacks provide less harshness and more tippy flavors? If so, any recommendations? Are there any interesting developments in Darjeelings, including your own? I really would love to find a full, smooth and lively Indian black but the second flush estate teas I used to find so good seem a little tired this year.

I've also enjoyed Guaransee but have only limited knowledge of Nepalese "Darjeelings." Are there hidden treasures to be found?

Again, welcome back.

George

Oversize meaning it iss larger than the standard whole leaf that we take into consideration.. The perfect size is supposed to be SFTGFOP1 in darjeeling and STGFOP 1 in assam - this is supposedly the bud and the first leaf... now GFOP is the 2nd and the third leaf - hence being bigger in size than the normal leaf grade. this is also the reason why it is cheaper than the normal leaf grades and also harsh and strong in taste. the taste will always be stronger and not as good as the perfect leaf grades... hope this helps answering your queries.. :)

yes 190 to 195 is perfect - it does not bruise the tea... if you wash your black teas like the chinese greens they will be less astringent and you can have a smooth cup for grades like GFOP..

there have been some really nice assams this year from hattialli, harmutty and ligripookrie... outstanding teas - grades like golden paw, golden triangle, tippy goldy... and so on... these are expensive high end teas but they are the real assams.. you will love them once you taste them.. these teas are generally not available to the common public as the vendors abroad do not wish to buy these teas from us as the margins they make on these teas are low as they cannot sell at very high prices - instead they prefer common teas as they can strike a good amount in those teas...

for darjeeling if you want the best value for money go for a pure thurbo clonal tippy - its the best they have produced.. thurbo undoubtedly has produced the best 2nd flush teas this year.. 2nd option is Margarets Hope...

for nilgiri - nothing really outstanding from my side - all i have tried has been only so so ... sorry but thats what it is ..

teas should be well sized and graded and smaller particles only tend to give harshness to the teas.. so try and avoid the smaller particles... if you have some in your tea.. blow them away and brew your tea it will turn out much better...

nepals are good teas for short term - if consumed within 3 months from the date of production - after that by each passing day they turn more and more flat... so be careful to check the date of production while buying a nepal...

thanks you for the warmth.. feels good to share our knowledge with you folks.. have fun!!!

ankit

Yes, thanks!

/Lew

I ran this test yesterday. Very interesting. The first pot was too strong. I'm still fiddling with the g/cup parameter. But the second pot was pretty good. Not at all bitter. This is surprising. If I had brewed the first pot 5 minutes, I could use it to dissolve nails.