How to extract from tea?

[ForeverDiving]

I've done my share of tobacco extractions, most heat or warm extractions (I'm hasty) and now I have my first cold extraction. I have also done a succesful extraction of moroccan mint by steeping two measures (about 1½ tsps) of the tea in very little water at barely sub boiling point and re-steeping the mix three times, then using this as concentrate. On a different occasion I extracted from fresh spearmint by heating in 100% PG to pre-boiling point and steeping for the time it took to cool —very good results!

Have you extracted from black tea and if so, how and with what results? I have left a bit of Lapsang Souchong tea that I'd like to turn into juice but I don't want to invest a full shot glass of the weed. Two tsps get me three to four cup infusions out of it and the stuff is rather hard to come by for me —I have to order online from England and customs always slice open the bags. Guess they believe one would import pot from there... LOL!

I want to get out the fullest taste possible and keep the smoky & earthy taste and aroma of this particular tea if at all possible.

Any advice much appreciated.

 

[glasseye]

I'd try a cheaper tea first, one you like and know what it tastes like. I've tried tea extractions but didn't like any of them. The tannins made them bitter (to me), but I've heard of other people being very successful. You might try reading up in the other subforum for extractions. Lots there besides tobacco.

 

[iamthevoice]

The tannins tend to be highlighted by too much heat; perhaps cold extraction would be better for tea?

 

[ForeverDiving]

I'd try a cheaper tea first, one you like and know what it tastes like. I've tried tea extractions but didn't like any of them. The tannins made them bitter (to me), but I've heard of other people being very successful. You might try reading up in the other subforum for extractions. Lots there besides tobacco.

Thanks glasseye! I've been successful with dry orange peel as well. Very tasty and very easy.

 

[ForeverDiving]

The tannins tend to be highlighted by too much heat; perhaps cold extraction would be better for tea?

Yes. That's one of the reasons that if you follow English tea steeping instructions it always comes out bitter (boiling water, 3~5 min steepings); while properly steeped (black) tea is done between 80~90°C and for no more than 3 minutes, many times 2~2½ depending on variety. Lapsang Souchong is very resilient but rarely takes more than 3½ mins kindly.

I'll try cold steeping a little portion and will do repeated hot but not boiling (70~75°C) steepings in very little water for 2 min ea. to get a strong but not bitter brew. I'll use that as concentrate at a high proportion (25%) with mainly VG base, 80/20 probably, to avoid thining it much.

 

[amoret]

Yes. That's one of the reasons that if you follow English tea steeping instructions it always comes out bitter (boiling water, 3~5 min steepings); while properly steeped (black) tea is done between 80~90°C and for no more than 3 minutes, many times 2~2½ depending on variety. Lapsang Souchong is very resilient but rarely takes more than 3½ mins kindly.

I'll try cold steeping a little portion and will do repeated hot but not boiling (70~75°C) steepings in very little water for 2 min ea. to get a strong but not bitter brew. I'll use that as concentrate at a high proportion (25%) with mainly VG base, 80/20 probably, to avoid thining it much.

I'm very curious to see your results, as Lapsang Souchong is one of the reasons I started DIY - that and home roasted Sumatran coffee. But I've been waiting on the extractions until I'm more confident with mixing in general. That, and the fact that the last Lapsang Souchong I got is pretty awful.

 

[ForeverDiving]

I'm very curious to see your results, as Lapsang Souchong is one of the reasons I started DIY - that and home roasted Sumatran coffee. But I've been waiting on the extractions until I'm more confident with mixing in general. That, and the fact that the last Lapsang Souchong I got is pretty awful.

I'll try my hand at it this weekend as soon as I filter my cold extract of Davidoff Danish Mixture.

Tapatalk Pro / Samsung Galaxy 4

 

[anavidfan]

I just tried tea for the first time, so little info and all have such wide differences in cold vs hot, etc. So what I did, was take 3tbs of earl grey, in a cup of PG, brought to a boil for 2mins, should I let it cool and then strain it right away? I know when drinking black teas, leaving it for too long in heat the tannins start to get bitter.

I was thinking of starting to filter it soon, but how soon and what do you all do to strain the large leaves of tea? COffee filter, or some use cotton balls thru a syringe.

Thank you, and sorry to hijack this thread, Im just so confused