BITTER TANNINS

 

Well, hello again. Let’s continue on our journey to brew a great pot of tea by elaborating on the little beasties: BITTER TANNINS.


Yes, Bitter Tannins can ruin your day. Well, at least your pot of tea. Tannins are polyphenols, compounds that are present in plant foods and are more prevalent in darker colored teas. They create an astringent tea, referred to as tannic. I call it that dry, bitter aftertaste one experiences when they over brew their tea. Side note: tannins are those properties that are also in wines, hence, “decanting” is necessary for some wines. I refer to the removal of the tea leaves from the pot after it’s time as “decanting the tea”. Ah – now it makes sense, no?

Refer to the tea brewing chart for a great pot of tea.

Tea can be an expansion of your palette. It’s an adventure and should be treated that way. It’s not the stodgy beverage of those pretentious old images of the “lady” with her pinkie up sipping a cuppa. Although it can be fun to pretend to be an actress in Downton Abbey, it really isn’t necessary to go to such lengths.

As I am fond of theatre, I do like the dramatic touches. I spend most of my spare time acting and directing in local theatres and films. I suppose this is, in part, why tea became so attractive to me. Since it is artistic to brew a fabulous pot of premier tea, I love it. I used to drink fine wines and found that tea is very much like the wine industry. I no longer drink alcohol so found that tea was a wonderful alternative, with many and varied types to keep one interested.

Tea leaves are sponges of their environment. The soil, the altitude, climate and even the amount of sunshine can alter the taste of the tea leaf. This is similar to grapes for wine and coffee beans for coffees. We shall explore more of the world of tea in future blogs. Right now, I have to go brew me a “spot o’tea”. Later.