Post A4RnGLZD0agsbVxxbc by doxxy@social.critter.camp
 (DIR) More posts by doxxy@social.critter.camp
 (DIR) Post #A4Rm0ClPs2doiLPnTk by Azure@tailswish.industries
       2021-02-19T23:26:57.948676Z
       
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       I wasn't paying attention and packed my pot white peony (which I'd forgotten I had) when I meant to grab a 'needle', bud-heavy black tea and brewed it at 95°CAnd it's not bad. A touch astringent but sweet and fragrant and delicious. Makes me think of grass and melons.#teaTimeWithAzure
       
 (DIR) Post #A4Rn5tnfOFE1ahkMAy by Azure@tailswish.industries
       2021-02-19T23:39:12.267950Z
       
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       Tea pulling is one of the classic ways to handle tea that's more astringent than you'd like. You can pour it into the serving vessel from a height (ideally without spilling it everywhere) and possibly pour it back and forth multiple times.(This is actually pretty common in the tea cultures of India and Morocco.)#teaTimeWithAzure
       
 (DIR) Post #A4RnGLZD0agsbVxxbc by doxxy@social.critter.camp
       2021-02-19T23:40:52Z
       
       1 likes, 0 repeats
       
       @Azure I didn't know this! Now I wanna try this if I make my tea too bitter.
       
 (DIR) Post #A4Rq8W5kIG3anA8utE by valrus@icosahedron.website
       2021-02-20T00:07:13Z
       
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       @Azure do you know how this works? Seems like magic
       
 (DIR) Post #A4Rq8WaESuRYJiPGPQ by Azure@tailswish.industries
       2021-02-20T00:13:16.757720Z
       
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       @valrus As with many things food and drink related, exactly what's going on is partly conjecture.The explanation I learned is that the compounds that cause astringency and bitterness in overbrewed green and white tea (or overbrewed black tea for that matter, just in much lesser quantity) become much less so when oxidized (that's why you can brew black tea hotter without it getting unpleasant), high-pouring the tea between containers helps to mix more air into it and speed up the oxidation.This makes some sense to me since it's one of the reasons why you should cold-brew green tea rather than brewing it hot and cooling it off if you want cold green tea: it will oxidize and change flavors over time while it's cooling.
       
 (DIR) Post #A4Rr5GPsDYAbGFZPto by valrus@icosahedron.website
       2021-02-20T00:22:38Z
       
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       @Azure Interesting! That makes sense to me as well. Thanks for taking the time to explain!
       
 (DIR) Post #A4SN5PoSTjNswABZlA by Nikolai_Kingsley@dobbs.town
       2021-02-20T06:12:28Z
       
       1 likes, 0 repeats
       
       @Azure now hanging out for an uplifting cartoon about friendly anthropomorphic flowersmy little peony> extracting nutrients from the underground mycorrhyzal network is magichttps://en.wikipedia.org/wiki/Mycorrhiza