[Wants2Fly]

Why does tea not taste as good if one adds water after the leaves have started to steep?

I am so bad about watching for the water to boil that I often lose a good deal of what's in the pot. If I start the leaves to steep while making a bit more hot water, the tea always tastes a tad flat.

Does anyone know why this happens? It doesn't seem like it should make any difference.

[Rhapsody]

Hmm -

Not for sure on that one for I personally use tea bags and pour the water over the bag after it has come to a boil in my tea pot.... plus I just it soak for 1-2 minutes (no more).

How do you drink your tea? - I like mine English style, with milk and sugar..... or some times I replace the milk with flavored CoffeeMate - yum yum.

LoVe,
Rhapsody -

P.S.
I will do some research and try to find the answer to your question.

[Rhapsody]

Check this site out.................

Link: http://tom.carlson.org/tea/

[Perna]

If anyone can answer your question it would be the English? LOL I love this official UK site, has so much good advice and ideas:

http://www.tea.co.uk/

[Rhapsody]

Why does tea sometimes taste bitter?

Tannins in tea are what give the tea the slightly astringent taste, especially when the tea is of poor quality or is brewed strong.

Tea
The tea plant (Camellia sinensis) is an example of a plant with a naturally high tannin content. Green tea leaves are unquestionably a major plant source of tannins, as they not only contain the tannic and gallic acid groups, but also a proanthocyanidin (a type of flavanol) named prodelphinidin. When any type of tea leaf is steeped in hot water for an excessively long time period it brews a "tart" (astringent) flavor that is characteristic of tannins (and other components). New varieties of Camellia sinensis have been specifically bred for a lower tannin content. If ingested in excessive quantities, tannins inhibit the absorption of minerals such as iron into the body. This is because tannins are metal ion chelators, and tannin-chelated metal ions are not bioavailable.

* * * * * * * * * *

The basic requirements for steeping tea are minimal — of course, tea; water; and a proper vessel. After choosing a high-quality tea, the next variable is water. Tap water can be tainted by other tastes and odors, which will eventually reveal themselves in the prepared cup. Therefore, it is recommended that whenever possible, tea preparers use filtered or bottled water.

The length of time the tea is steeped is relative to the type, color, and grade of tea. Black tea should be steeped for three to five minutes, oolong for four to seven, and green tea between two and three minutes. White teas need only two minutes, while a first-flush Darjeeling should be steeped between two and five minutes.

Remember that steeping tea is not an exact science and the ratio between water and tea is determined according to taste. Encourage your customers to experiment with tea to create the proper ratio and brewing time for their tastes.

******************

http://en.wikipedia.org/wiki/Tannin#Tea

http://www.sevencups.com/tea-making.php

http://www.teasource.com/merchant2/m...Code=Preparing

ENJOY!!!!!!!!!

LoVe,
Rhapsody -

[Sarah116]

Hum, maybe it did not have enough time to soak or you need to stir it a bit. I love tea!

[Wants2Fly]

Thanks for the posts to the interesting sites. I drink my tea with just sugar. I buy a Hawaiian brown. When I am "in the money," I buy good tea, sometimes loose, but I'm pretty happy with the supermarket brands of Irish tea.

I'm betting that the dull flavor of pouring hot water in twice has something to do with the way the leaves open in hot water to release their flavor and fragrance.

[pegasus]

I just plonk the tea bag in the cup,pour on boiled water, add milk and swish it about a bit.

the pot should be pre warmed before you add the hot water, it stays fresher in the pot for longer, normally it should be approxamitly a 2 pint size teapot and it is 2 to 3 bags per full pot, you should never add more hot water to a already steeped pot, it makes it bitter unless you take the teabags/leaves out first and only add sugar and milk to your cup not to the pot.