Stentor wrote:I think even if there was something to it (which I doubt), foam would be a poor indicator of quality of leaf. Can't you just get similar kinds of bubbles (or "foam") by pouring the water/tea from an elevated position so that it hits the liquid that's already in the cup very hard, causing air bubbles to form?
It seems hard to differentiate between the possible cause for this "foam".
I don't think you can get a lot of foam/bubbles if you pour very gently.
But please, convince me otherwise