I'm trying to mix my own Earl Grey Tea from Black Tea and Bergamot. For a first step I've been trying Flavor Express and Flavour Art black tea flavors, and so far the results are pretty bad. The black tea liquids taste more like cheap tea boiled to death - very bitter and tannic. I've tried percentages from .5 to 5, so I'm starting to wonder if they need significant steeping time. The Earl Grey flavors I've used before haven't, though.
The second question is bakery flavors - specifically bread flavors like Danish and Pannetone. These seem to have the bread flavor recede to the background as they age. I've been trying to add Cardamom to the Pannetone to get Julekaga and adding Toasted Almond to Danish Pastry to get Almond Danish. (I'm going to get some plain Almond or Marzipan to add to that when I can afford more flavors.)
So do tea flavors need lengthy steeping to mellow out some?
Do bakery flavors need higher percentage of bread components to end up with the bready notes coming through.
I've tried searching within the site and on Google and just haven't found any info on steeping either of these. I'm also wondering what would be the best addition to the bakery flavors to add an icing/frosting flavor.
The second question is bakery flavors - specifically bread flavors like Danish and Pannetone. These seem to have the bread flavor recede to the background as they age. I've been trying to add Cardamom to the Pannetone to get Julekaga and adding Toasted Almond to Danish Pastry to get Almond Danish. (I'm going to get some plain Almond or Marzipan to add to that when I can afford more flavors.)
So do tea flavors need lengthy steeping to mellow out some?
Do bakery flavors need higher percentage of bread components to end up with the bready notes coming through.
I've tried searching within the site and on Google and just haven't found any info on steeping either of these. I'm also wondering what would be the best addition to the bakery flavors to add an icing/frosting flavor.