Dec 24th, '11, 08:47
Posts: 2
Joined: Dec 24th, '11, 08:37
Location: Paris, France
by pterikdactyl » 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!
Dec 24th, '11, 12:56
Posts: 852
Joined: Mar 4th, '10, 22:07
Location: somewhere over the rainbow
by Poohblah » Dec 24th, '11, 12:56
Grinding tea into a powder is generally a good way to ruin the flavor.
Dec 26th, '11, 12:27
Posts: 154
Joined: Dec 19th, '11, 20:36
Location: VA, USA
by Lerxst2112 » Dec 26th, '11, 12:27
The only two ground teas I've had experience with is this stuff here, called Matcha - which is a powdered green tea (link goes to an example...not necessarily one I've tried) :
http://aiya-america.com
The other is fennel tea. I'll grind whole fennel seed, and strain them with multiple "infusions" if you want to call them that... just basically re-pouring the water back through the seed. Fantastic for when one has..ehh..gastro-intestinal rebellion... which is what I use it for.
Welcome to the site!
Peace, love, and tea -
Jess
