I’ve been trying to brew teas in a Teavana glass tumbler lately, and I’ve found that certain varieties don’t do so well. Only one of my green oolongs was tasteable, while the rest have taste like overcooked spinach. My black teas have also been really dry, and my whites have been okay. I thought the problem was the water, but I’ve changed it out several times and cleaned the tumbler itself. I’m thinking that steeping in the glass is changing the flavor. Is this just me, or is there a science to this?
I did however find a few websites that recommend porcelain almost across the board, with glass being specific to the white teas. I might give one of my whites another go.
People who liked this
Comments
I drink everything western in a bodum yo-yo mug 12oz. The walls are thick, but I love it. does everything fine, darjeeling/oolong/white/green.
ive got a thin glassed gaiwan at work that I hate & need to change. It burns me, but the only sciencey thing I can think of is something messing with you due to heat retention/lack of it?
OH wow, just read up and apparently the heat escapes from the top, thin/thick walls doesnt matter very much at all.
is it a thin opening at the top? I dont know teavana being from the UK
Just read someone else saying thin walled loses heat quicker (what I first thought due to conduction)
& the shape of the rim & how it distributes the tea on your tongue can have an affect.
And another site which states that bone china vs glass vs porcelain, the glass was the most ‘in the middle’ of taste while the porcelain v& china varied in body & aftertaste..
so no idea at this point – glass should be pretty neutral right? im thinking the thickness of the wall & opening might be oversteeping your tea – thick-walled & thin opening means most heat retention, maybe try dropping the heat a bit as you know its going to be in there longer?
It’s gotta be a heat thing. I’ve left the top open and it is a double wall, but the it’s like the tea is overheated by the water at first, and then it cools way to quickly. Here’s the tumbler I’m talking about. https://www.google.com/search?q=6+dragon+symphony+tumbler&espv=2&biw=1366&bih=667&site=webhp&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiKyKb2-fDOAhVY7GMKHX3CDv0Q_AUIBygC
Some websites say that glass is good for pretty much any tea while one other recommended glass ONLY for white. I tried white again and it tasted dryer than usual. The main flavor remained thank heavens.
Two I did over steep, but they are teas that can usually handle it. I’ve been brewing at lower temperatures to see if it helps, but so far, it hasn’t.
I’m probably over-complicating things, but I am pretty damn sure it is a bad distribution of temperature. Granted, the Teavana tumblers were infamous for exploding…
lol at least it didnt exlode
Yeah man, its got to be heat retention – the vacuum, no conduction from the tea to the outer wall as well?
and its way thinner opening compared to the length isnt it…
Yep. See the pictures?
yeah, you said you’ve dropped the temperature… hmmmm got no idea what to do
I’m just bringing my other pot to the dorm then.
I drink everything western in a bodum yo-yo mug 12oz. The walls are thick, but I love it. does everything fine, darjeeling/oolong/white/green.
ive got a thin glassed gaiwan at work that I hate & need to change. It burns me, but the only sciencey thing I can think of is something messing with you due to heat retention/lack of it?
OH wow, just read up and apparently the heat escapes from the top, thin/thick walls doesnt matter very much at all.
is it a thin opening at the top? I dont know teavana being from the UK
Just read someone else saying thin walled loses heat quicker (what I first thought due to conduction)
& the shape of the rim & how it distributes the tea on your tongue can have an affect.
And another site which states that bone china vs glass vs porcelain, the glass was the most ‘in the middle’ of taste while the porcelain v& china varied in body & aftertaste..
so no idea at this point – glass should be pretty neutral right? im thinking the thickness of the wall & opening might be oversteeping your tea – thick-walled & thin opening means most heat retention, maybe try dropping the heat a bit as you know its going to be in there longer?
It’s gotta be a heat thing. I’ve left the top open and it is a double wall, but the it’s like the tea is overheated by the water at first, and then it cools way to quickly. Here’s the tumbler I’m talking about. https://www.google.com/search?q=6+dragon+symphony+tumbler&espv=2&biw=1366&bih=667&site=webhp&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiKyKb2-fDOAhVY7GMKHX3CDv0Q_AUIBygC
Some websites say that glass is good for pretty much any tea while one other recommended glass ONLY for white. I tried white again and it tasted dryer than usual. The main flavor remained thank heavens.
Two I did over steep, but they are teas that can usually handle it. I’ve been brewing at lower temperatures to see if it helps, but so far, it hasn’t.
I’m probably over-complicating things, but I am pretty damn sure it is a bad distribution of temperature. Granted, the Teavana tumblers were infamous for exploding…
lol at least it didnt exlode
Yeah man, its got to be heat retention – the vacuum, no conduction from the tea to the outer wall as well?
and its way thinner opening compared to the length isnt it…
Yep. See the pictures?
yeah, you said you’ve dropped the temperature… hmmmm got no idea what to do
I’m just bringing my other pot to the dorm then.