3 ms·
This standard is not for you. People here are missing the purpose of a standard. No matter the details, it serves as a standard way to brew and conduct tasting
by fermienrico 6y ago
This standard is not for you.
People here are missing the purpose of a standard. No matter the details, it serves as a standard way to brew and conduct tasting for tea traders and professionals. Nit picking whether this or that is fine but unless something drastically changes (such as dynamic range of tastes), it won’t matter much. Whether it follows tradition in your specific region is also irrelevant. This isn’t the “right” way to brew either nor does it try to.
Ironically, the bickering here is exactly why a standard is needed. It is proving its point.
- tsimionescu 6y agoIt would be interesting to check if the aroma of a proper home brewing tea has any relationship with the aroma you get by brewing tea for 6 minutes with boiling water. From my experience, for many teas, the moment you've poured that boiling water over it, you've lost all aroma that it could have given off. It wouldn't surprise me if this standard was responsible for the terrible tea you usually get at a supermarket, especially in green tea. If the brewing method basically makes all green tea taste bitter and tanninous, the blandest, weakest teas will rise to the top, as they will be the least bitter when brewed in boiling water. Much better teas, that would have beautiful flavors if brewed in colder water, would never be favored.
- tasuki 6y ago> it serves as a standard way to brew and conduct tasting for tea traders and professionals No trader or professional dealing with gyokuro is using this method. The method's usefulness is limited to a very specific set of teas, which should be explicitly called out in the standard.