@nevial @tea I love mountain tea. It has a very subtle herbal flavour which easily disappears if you add anything else into the mix. Unfortunately it's often found mixed with other things.
Just yesterday, I asked my mother to make me some mountain tea "without anything", knowing that she loves coming up with impromptu herbal mixes. She understood it as "without sweeteners" and added star anise. It wasn't even the first, or the tenth, time that I explained to her why I don't want anything else in the mix. Sorry, I just had to rant.
@nevial @tea Citric flavour? Is that how citrus tastes to normal people? Interesting. (I have defective taste buds, many things are bitter to me but not to anyone else, especially teas and beers are huge landmines for me). But yeah, I come from a region where mountain tea grows (Greece) and people love using it as a base for herbal mixes.
Now that you mention it - I just discussed with @slomo - I might be perceiving a very mild bitterness in the herbal taste, which ends up concealing what you describe as "citric" and he describes as "lemongrass". If other people don't perceive that, it might explain why everyone is so nonchalant about mixing it with other things.
@nevial @tea Wow. Oranges are one of the things that are very bitter for me. Very interesting. Makes me very curious about the science behind it π
BTW, there are some smaller ski resorts in northern Greece that make mountain tea in huge pots, then serve ladle-fuls into a cup when you order some. In Seli, in particular, they make it very very delicious, and I love sitting down for a cup of hot mountain tea on my breaks. In Elatochori, it was somehow brewed very badly (I can't reproduce that), and it was tasting bitter even for @slomo .
@nevial @tea @slomo I think it's genetic, at least in my case.
Yes, brewing tea right in the pot and then straining it works very easily, because the flowers are very big, so you can just throw away the tea remainders from the sieve. Camellia sinensis, in many forms at least, isn't suitable for that, it's a big hassle to clean the sieve.
@nevial @tea @slomo Low-quality green tea tastes horribly bitter. High quality is OK, especially Japanese green tea. (Talk about having tea gourmet right in your genes, lol) I do perceive some bitterness in matcha, but it checks out with other people's experiences.
Black tea is usually bitter for me, apart from a few very specific and very high quality mild teas. Personal preference still steers me away from them.
Oddly enough, when I make cold tea, in green tea the bitterness tends to be more pronounced, in black tea it tends to mellow down.
White teas are usually also OK, especially those of lower processing. Oolongs are also usually OK, but I prefer green ones.
@nevial @tea @slomo
Happy new year!
Fishiness in cheap green tea has actually been studied! https://teacrossing.com/does-your-green-tea-taste-fishy-why-what-to-do/
There was also a time when an overbrewed old bancha tasted extremely bitter to me and had no taste at all for @slomo : https://toot.cat/@slomo/111393320835652623
@nevial @tea @slomo I'm not really sure if I perceive "normal" bitter things with the same intensity, so I cannot tell. For bitter chocolate, for example, it's not my favourite, but it's tolerable to pleasant. It can be really delicious when combined with sweeter things. Gin tonic is something I have no idea how people tolerate, let alone enjoy.
By the way, I had a cup of mountain tea without anything else today π΅