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if you have some loose leaf (any true tea) that were used in enough steeps , try boiling these 2-3 minutes then leave to cool about 10 minutes, there is a good taste that I can't explain . What could it be?

cerbu wrote: ↑

Wed May 27, 2020 4:09 am

if you have some loose leaf (any true tea) that were used in enough steeps , try boiling these 2-3 minutes then leave to cool about 10 minutes, there is a good taste that I can't explain . What could it be?

Welcome!

The essence of the leaf. The prolonged boil allows for water to deeply penetrate the cells of the leaf, thus allowing more flavors to be released. Try boiling some fresh leaves for a comparative analysis. It's a special treat if done right, with the right tea. Happy boiling!

I only use spent , fresh gets too bitter if boiled

cerbu wrote: ↑

Wed May 27, 2020 12:26 pm

I only use spent , fresh gets too bitter if boiled

It could, but if you use more water and less leaves, the outcome might change. Adjust time accordingly. I like to add a pinch of Himalayan Salt to the mix. Again, style makes a difference. Aged Whites, Shou, Sheng, Liu Bao, and Black tea's all perform well. At a point in time, the only preparation for tea, was to boil it.

ty, I'll try with fresh as you say, normally I use the leftovers from my morning session, with high leaf to water ratio for the boil also . I consider it decaff at that point and drink it in the evening