Wednesday TeaDay 10/22/08 Sweet/Astringent balance?

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Today, astringency takes on a new contender, SWEETNESS. Where is your "sweet spot" when it comes to the combination of astringency and sweetness. Where is your balance?

100% astringency vs 0% sweetness
1
2%
90% astringency vs 10% sweetness
1
2%
80% astringency vs 10% sweetness
4
9%
70% astringency vs 30% sweetness
3
7%
60% astringency vs 40% sweetness
8
18%
50% astringency vs 50% sweetness
5
11%
40% astringency vs 60% sweetness
10
23%
30% astringency vs 70% sweetness
4
9%
20% astringency vs 80% sweetness
4
9%
10% astringency vs 90% sweetness
3
7%
0% astringency vs 100% sweetness
1
2%
 
Total votes: 44
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Oct 22nd, '08, 00:06
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Wednesday TeaDay 10/22/08 Sweet/Astringent balance?

by Chip » Oct 22nd, '08, 00:06

Please nominate Alishan candidates in Monday's TeaDay! Thanks.

Welcome one and all to TeaDay! Please come and share your cup with us. Of course, all day.

Yesterday, astringent verses bitter was discussed. Most indicated bitterness became a factor mostly due to brewing error. Astringency was desirable. You can still vote and discuss yesterday's topic.

Today's TeaPoll and discussion topic, astringency takes on a new contender, SWEETNESS. Where is your "sweet spot" when it comes to the combination of astringency and sweetness in tea. Where is your balance? Please share.

I am looking forward to sharing a sweet TeaDay with everyone today. Bottoms up.
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Oct 22nd, '08, 01:28
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by Vulture » Oct 22nd, '08, 01:28

I prefer my teas to be on the sweet side but not too much so or I would be drinking tea flavored soda's.

In my Cup is yerba mate (trying it out, interesting tea but not something I would drink normaly)
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Uji Kirameki

by Salsero » Oct 22nd, '08, 01:40

I picked the mathematically inconsistent 80% astringency, 10% sweetness because sometimes sweetness ruins a tea for me if I detect too much of certain kinds of sweetness. I think a lot of times we call a tea sweet when it simply lacks astringency without showing actual sweetness.

Sencha is a tea which I tend to call sweet if the astringency is under control, it has a thick mouthfeel, and it has floral or vegetal aromas. Of course, if the teaware is also nice, then we call it shweet.

Image
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Oct 22nd, '08, 01:52
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Re: Uji Kirameki

by auggy » Oct 22nd, '08, 01:52

Salsero wrote:I picked the mathematically inconsistent 80% astringency, 10% sweetness...
So, what's the other 10% of the tea? For you, maybe being photogenic?

Wow, I'm here early. Uh late. SIL introduced me to Facebook so I'm kinda addicted.

I voted 20/80 because I overall go for sweet teas, but sometimes having that nice refreshing "ah" moment at the end of the sip really makes the tea so much more enjoyable.

No tea right now - I've gotta get to bed! Though I did just put a second steep of some white tip oolong on ice for tomorrow. The first steep was really quite good even though I normally don't go for that type of tea. But it was very smooth and the flavors blended well so I liked.
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Oct 22nd, '08, 02:15
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by omegapd » Oct 22nd, '08, 02:15

Make mine as sweet as can be. 8) All those years of southern style sweet tea did me in...
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Oct 22nd, '08, 06:21
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by Trioxin » Oct 22nd, '08, 06:21

I'm going with the 80/10, and reserving the other 10% for a special occasion.

Been drinking the 2008 Mu Ye Chun which seems to go great with raisinets.

Also, decided to splurge tonight and pick up the Fred Parker tea cup I've been eying for the past month. Now if I could only find that perfect tea tray...
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Oct 22nd, '08, 07:56
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by chad » Oct 22nd, '08, 07:56

Margaret's Hope Darjeeling in the mug this morning.

I prefer sweeter, but that doesn't stop me from trying many teas.
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Oct 22nd, '08, 08:29
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by Selaphiel » Oct 22nd, '08, 08:29

Not sure what I prefer. Depends what you mean with sweet, is it the vegetal sweetness of some Chinese greens or the mellow "sweetness" of a Gyokuro. It depends, I have no permanent preference, sometimes I want sweetness and sometimes I want astringency.

Gyokuro Kame-Giru-Shi today.
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Oct 22nd, '08, 08:49
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by Victoria » Oct 22nd, '08, 08:49

Hard to call for me - it depends on the tea. Higher astringency is more acceptable in
Darjeelings than in greens. And somewhere in the middle for oolongs I guess. And none in white?

In my cup this morning Thurbo Tippy Colonel Darjeeling - FF
This is a very good first flush with bright green notes and a smooth feel.
This one is on the astringent side, yet well balanced.
Thanks Trioxin!

Have a nice day everyone!
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Oct 22nd, '08, 09:30
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by Jack_teachat » Oct 22nd, '08, 09:30

Completely depends on the tea!

Yutaka Midori for me so far today, been a few days since I've had some sencha :( So much work on now with my Masters degree in full swing. Still giving myself time for tea though (and Teachat just about!)

Jack
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Oct 22nd, '08, 09:32
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by olivierco » Oct 22nd, '08, 09:32

It depends on the tea.
Astringency is for me a quality for sencha and darjeelings, but not for gyokuro.

Karigane sencha and keemun so far for today.
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Oct 22nd, '08, 09:37
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by Maitre_Tea » Oct 22nd, '08, 09:37

yes, it depends on the type of tea...
like sweetness with some teas would just be weird, but if I found astringency in like a white tea that would be weird too...

I prefer my teas to be a bit more astringent though. I like astringency like hui gan because the taste of the tea lingers on the tongue and it creates a pleasant sensation
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Oct 22nd, '08, 09:37
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by Trey Winston » Oct 22nd, '08, 09:37

Never a fan of excessive astringency, I like the zen-like balance of 50-50.

Enjoying White Peony today, and I have to say it's growing on me. Which is strange, since I'm not a hillside in the Chinese mountains.*

*Also, I'm apparently not a comedian.
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Oct 22nd, '08, 09:46
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by Maitre_Tea » Oct 22nd, '08, 09:46

Trey Winston wrote:
Enjoying White Peony today, and I have to say it's growing on me. Which is strange, since I'm not a hillside in the Chinese mountains.*

*Also, I'm apparently not a comedian.
haha, I've never heard anyone say that before!
Oct 22nd, '08, 09:58
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by cheaton » Oct 22nd, '08, 09:58

Bai Hao Oolong in my morning cup (as usual). Honestly I'm not sure if I notice astringency that much. If it's that kind of dry red wine sort of thing then I don't mind it. I do like dry red wines. But I don't like a wine thats purely dry with no sweet.
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