Post AkOLTOFWgaYfBi3GXw by log@mastodon.sdf.org
(DIR) More posts by log@mastodon.sdf.org
(DIR) Post #AkOIwW60IBvE3gnKOe by futurebird@sauropods.win
2024-07-28T13:44:40Z
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Tea enjoyers: If you brew tea, then, after removing the leaves, add more hot water the result is revolting. I have done a blind taste test to determine this is a real difference in the taste but can’t think of any reason, chemically, why lightly brewed tea should be so different from watered down?Does anyone know why this happens?
(DIR) Post #AkOJNLgh68Odb3kby4 by vanderZwan@vis.social
2024-07-28T13:49:29Z
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@futurebird although I don't think this would make much of a difference, out of curiousity: what temperatures did you use? (I expect water temp to only affect the flavor while seeping leaves)
(DIR) Post #AkOJQkRlV4pLFrOAUa by llewelly@sauropods.win
2024-07-28T13:50:01Z
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@futurebird huh, I do this a lot during the winter, and it actually doesn't bother me? But, probably, that's because I can't afford decent tea, and so the stuff I drink is terrible anyway.
(DIR) Post #AkOJdMMqL1XaL36HOC by jeffmallozzi@twit.social
2024-07-28T13:52:23Z
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@futurebird I suspect that the amount stuff that's extracted from tea leaves is not linear in time but more front loaded, or different chemicals are extracted at different rates. Either way, diluted tea will be much weaker than tea with a short brew time
(DIR) Post #AkOJsRurzRJrtLD9jk by mikeloukides@hachyderm.io
2024-07-28T13:55:06Z
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@futurebird I've noticed the same thing, would like to know why. Doesn't make sense.
(DIR) Post #AkOJujSlirDOtJ9ieO by ryanjyoder@techhub.social
2024-07-28T13:55:33Z
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@futurebird I'm a coffee drinker so just trying to guess here. Is it possible that if you add the additional water while the tea is steeping you actually achieve a higher extraction? And therefore you're actually watering it down less? Or maybe if you're adding hot water you're "rebrewing" the remaining "fines" which may give a more bitter taste?Please update us with your findings and please post sample sizes of your blind taste test.
(DIR) Post #AkOK9DMRMLjFfj6LSa by robotistry@sciencemastodon.com
2024-07-28T13:58:08Z
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@futurebird A few questions:Black tea or green tea or herbal tea?This is loose tea, right? How much "dust" is in the pot when you add the hot water?Is this compared to equivalently diluted with cold water, diluted with cold water and reheated, reheated without dilution, second brew with the same leaves?What taste? Bitter? Stewed?
(DIR) Post #AkOKJujkwXK3626pLk by michael_w_busch@mastodon.online
2024-07-28T14:00:00Z
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@futurebird Which kind of tea and what water temperature?I ask because some types of tea are typically served that way, such as Russian black teas prepared as tea concentrate and then diluted to taste with hot water. While other types of tea, such as shaded green teas like gyokuro, will taste bad if the water is too hot.But I would have to look through my tea books to remind myself of the chemistry involved.
(DIR) Post #AkOLIap9aqxF0BZG3k by tehstu@hachyderm.io
2024-07-28T14:11:01Z
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@futurebird interesting, not sure I've noticed that! A box of iced tea I bought recently explicitly told me to do this to make it: steep tea as normal, and then put in an equal amount of cool water afterwards. I was hesitant, bit it tastes ok
(DIR) Post #AkOLTOFWgaYfBi3GXw by log@mastodon.sdf.org
2024-07-28T14:12:54Z
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@futurebird Tea is an organic extraction. The extraction rate is nonlinear, such that if you use multiple fractions of solvent you will get higher yield than if you add it all at once.If you brew a tea and then add another equal measure of water, it should be stronger than if you used twice the amount of water in the first place, but it'll still be too weak.Most tea making recipes are calibrated for single-fraction extractions with 100°C water. Taste is very sensitive to concentration.
(DIR) Post #AkOM0xHFTTQhNfrWe8 by log@mastodon.sdf.org
2024-07-28T14:19:02Z
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@futurebird Humans can taste differences in plain tap water due to minerals present at parts-per-million levels. It's why central Indiana water tastes like licking a stalactite, Kentucky and Tennessee water is used for making bourbons, and Wisconsin Dells water is delicious. I think NYC water is reputedly on the more drinkable side, and you shouldn't have to worry about mineral scum in your tea. Count yourself lucky.
(DIR) Post #AkOMIMR9BVTEKpnANU by semitones@tiny.tilde.website
2024-07-28T14:22:12Z
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@futurebird my hypothesis would be that if you add boiling water to brewed tea, the heat might change the yummy flavor compounds to something less yummy.
(DIR) Post #AkOMLI7xfCGTq2DPk0 by shippychaos@homo.promo
2024-07-28T14:22:38Z
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@futurebird brewing a highly concentrated tea in a pot then using that to pour individual servings which are diluted with hot water is pretty common practice among Persian tea drinkers
(DIR) Post #AkON5EMzxwWbVP9da4 by mammyisa@mamot.fr
2024-07-28T14:31:02Z
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@futurebird Turkish tea is made by adding hot water to very strong tea. I think that as soon as you add water, you'll have a much more diluted drink than simply brewing light tea, so if you're going to do that you need to start with almost undrinkably strong tea.
(DIR) Post #AkOgCGyyY6gClRzPFI by barrygoldman1@sauropods.win
2024-07-28T18:05:09Z
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@futurebird i noticed th same with oj. concentration is information to us.
(DIR) Post #AkPSC4VVj9mXsBB3L6 by ponyponypony@mas.to
2024-07-29T03:02:59Z
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@futurebird https://music.youtube.com/watch?v=6WKH_MQ1tSc&list=OLAK5uy_noCiS2zL5GraVZ-4AyvgORhPOfBmR9GsI