Grinding/Powdering loose-leaf tea
Posted: Dec 24th, '11, 08:47
Hello all!
So, the idea of powdered tea has always perked my interest, and I was curious if any of you have ever experimented in either finely grinding or powdering a normally loose-leaf tea and serving it much finer than one would find it as a loose-leaf. The biggest reason I'm interested is because it seems like it would be possible to extract a significantly larger amount of nutrients from the quasi-powder than if they were larger leaves. I imagine the taste would be slightly different than an un-ground loose-leaf tea, too.
Thanks in advance!
So, the idea of powdered tea has always perked my interest, and I was curious if any of you have ever experimented in either finely grinding or powdering a normally loose-leaf tea and serving it much finer than one would find it as a loose-leaf. The biggest reason I'm interested is because it seems like it would be possible to extract a significantly larger amount of nutrients from the quasi-powder than if they were larger leaves. I imagine the taste would be slightly different than an un-ground loose-leaf tea, too.
Thanks in advance!