Food for thought while driving 6 hours to go to Washington DC for a conference and sipping bad teabag teas — there are, I think, two types of teas out there, heavy and light. Heavy teas are things like cooked or aged puerh, roasted oolongs (and some aged oolongs), black tea, and that sort of thing. Light teas are green, white, light fermentation oolongs, etc.
That’s probably pretty obvious. I think though that generally speaking, in terms of tea preparation, there are one set of requirements that will work for heavy teas, and one set that will work for light teas. This is of course not accurate, because they each vary individually and each batch of tea will perform differently. However, I think that over time, I’ve noticed things are different waters and different teas that seem to play out consistently roughly within the heavy/light classification. So, for example, a water heavy in mineral content does not work very well with the light teas — the water is often too strong in taste or texture and destroys the beauty in the light teas. A really light water with a heavy tea, on the other hand, can make an otherwise thick and luscious tea seem thin, even though the tea will gain a bit of crispness and perhaps freshness not common in those types. This is not a science, and it is certainly not precise, but it is a beginning of a thought.
Has anybody else noticed this, or is this just induced by drinking Nestle “100% real leaf tea” teabags?