If you boil a kettle and make tea on top of a high mountain the tea will taste different from tea which is made at sea level. You may say that tea made at the top of a mountain tastes worse.
There is a reason for this.
Can you explain it?
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There is a reason for this.
Can you explain it?
Please click on "Comments", (register if you are new to Blogger) and make a comment.
4 comments:
This is very interesting Ken
I think that this could be due to the difference in boiling points of the volatile flavour components in tea leaflets due to location above sea level. In high altitudes above sea level the atmospheric presser will decrease and the boiling points of the flavours will decrease; so what happens in the case of tea making in mountain the flavours will evaporate fast which leaves the cellulose tissue undergoes a heat deformation or cracking, so causes the bad test..
I think you have explained the first part very well. It is to do with the difference between boiling point at different altitudes.
However, at high altitudes will the flavours evaporate fast or more slowly? I think more slowly, so that less flavour will escape into the tea. What do you think?
Thanks Ken.
I think that at higher altitudes; the flavours will evaporate faster; because their boiling point shall be less due to the decline in atmospheric pressure.(i.e. if flavour X change into vapor at temp 60C at sea level; may be it will evaporate at the mountain at temp 40C!).
I suggest three options to overcome this problem:
1- Seal the lid of the tea pot, that will ensure that the vapors will condense and stay in the tea pot solution.
2- Use tea bags (although i dislike them "custom matter").
3- drink coffee, coffee gradients are much heavey than tea, i.e. they have higher boiling points.
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