For the record, ISO 3103 is in no way optimized for a tasty cup of tea; it’s explicitly standardized. Six minutes of brewing with boiling water can “scorch” certain teas by over-extracting tannins and other bitter compounds. If you dislike tea there’s a decent chance you would like it better with shorter brews or lower temperature water (I use 90C water for my black teas and 85C for greens, for example).
Can you explain what this means? In what way might green tea be “reminiscent of grass clippings”, or, for that matter, not “reminiscent of grass clippings”?
I have drunk a lot of green tea in my life, but I am having difficulty mapping this description to any kind of mental image of what I’m supposed to be seeing or not seeing in/with my tea…
I’m meaning litteraly in the sense of mowing the kind of grass people typically have in a yard, and either getting some in your mouth, or especially the smell after said cut grass has sat a couple days in the summer. I’d say it’s similar the smell of other leafy greens if they sit in the fridge for a week after the last time you’d think about eating them.
I suppose though the more practical instruction though would be to tell you to pour boiling water over green tea, steep for 5 minutes, and notice the smell.
Hmm… I can’t connect any of these descriptions to any tea I’ve ever drunk. (Probably this is because I don’t have a lot of experience with yards, and mowing grass…)
The practical instruction, sadly, is no longer possible for me to implement, due to COVID-related loss of smell.
Well, I suppose it can’t matter too much, if I couldn’t / can’t tell the difference…
For me, a lot of green teas taste the same way that freshly-cut grass smells. And to your parent comment, I’ve tried shorter times at lower temperatures (eg. 30 seconds in 60C water) and the taste persists, just weaker.
Not sure if it goes away or just sufficently fades into the background. Only other thing I’d say is drink within 10-15 minutes, especially if any loose tea gets into the drink. I’ve had good luck with 30s/75c with the one Costco sells in bulk. I imagine there’s some variation in tea leaves and preperation, but people mostly stop looking once they find a few good-enough sources/brands. Mind you I’m thinking more slightly decayed grass as the thing to avoid.
For the record, ISO 3103 is in no way optimized for a tasty cup of tea; it’s explicitly standardized. Six minutes of brewing with boiling water can “scorch” certain teas by over-extracting tannins and other bitter compounds. If you dislike tea there’s a decent chance you would like it better with shorter brews or lower temperature water (I use 90C water for my black teas and 85C for greens, for example).
I stand corrected. I’ll never trust the ISO norms for my tea again.
More explicitly calibrated: If your green tea is reminicent of grass clippings you likely overdid it on brew temp and/or time.
Can you explain what this means? In what way might green tea be “reminiscent of grass clippings”, or, for that matter, not “reminiscent of grass clippings”?
I have drunk a lot of green tea in my life, but I am having difficulty mapping this description to any kind of mental image of what I’m supposed to be seeing or not seeing in/with my tea…
I’m meaning litteraly in the sense of mowing the kind of grass people typically have in a yard, and either getting some in your mouth, or especially the smell after said cut grass has sat a couple days in the summer. I’d say it’s similar the smell of other leafy greens if they sit in the fridge for a week after the last time you’d think about eating them.
I suppose though the more practical instruction though would be to tell you to pour boiling water over green tea, steep for 5 minutes, and notice the smell.
Hmm… I can’t connect any of these descriptions to any tea I’ve ever drunk. (Probably this is because I don’t have a lot of experience with yards, and mowing grass…)
The practical instruction, sadly, is no longer possible for me to implement, due to COVID-related loss of smell.
Well, I suppose it can’t matter too much, if I couldn’t / can’t tell the difference…
For me, a lot of green teas taste the same way that freshly-cut grass smells. And to your parent comment, I’ve tried shorter times at lower temperatures (eg. 30 seconds in 60C water) and the taste persists, just weaker.
Not sure if it goes away or just sufficently fades into the background. Only other thing I’d say is drink within 10-15 minutes, especially if any loose tea gets into the drink. I’ve had good luck with 30s/75c with the one Costco sells in bulk. I imagine there’s some variation in tea leaves and preperation, but people mostly stop looking once they find a few good-enough sources/brands. Mind you I’m thinking more slightly decayed grass as the thing to avoid.