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/ck/ - Food & Cooking

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File: 20 KB, 323x425, MokaPot2.jpg [View same] [iqdb] [saucenao] [google]
4643401 No.4643401 [Reply] [Original]

Would putting loose tea into a moka pot and brewing it be a good idea? It seems like it would brew some strong tea but idk.

>> No.4643417

No, you stupid fuck.

>> No.4643427

>>4643417
explain why

>> No.4643428

explode

>> No.4643432

The odds of it making anything worth drinking hover at about 0%, but I think OP should try it just to see what happens. For science.

>> No.4643435

I'd be grinding the tea to match the grind of typical expresso

>> No.4643454

what a crazy idea

try it and report back OP

>> No.4643455

hey you fu/ck/s op here and this worked, just brewed some strong ass green tea.

>> No.4643457

I bet it tasted like coffee tho. Especially if you regularly use that thing.

The worst part about moka pots is how grose they get when you don't use them for like a few days

>> No.4643468
File: 153 KB, 960x720, image.jpg [View same] [iqdb] [saucenao] [google]
4643468

Looks like this. It's really really strong ill probably add some milk or something to it and make a latte of some sort. Definitely works though

>> No.4643470

>>4643468
Does it tasted burned or anything? Or is it just really strong?

>> No.4643471

>>4643470
really really strong I probably should have used less tea. no burnt taste though

>> No.4643475

>>4643471
Interesting. It seems like there should be some way to put super concentrated tea to good use. I've known people that brew coffee stronger than they like it and then just dilute and heat as needed rather than constantly brew it. Maybe this could be used the same way, though I have to question whether it would save enough time to be worth it.

>> No.4643480
File: 153 KB, 960x720, image.jpg [View same] [iqdb] [saucenao] [google]
4643480

Added some cream as you can see no burnt or dark color just the green tint from the tea

>> No.4643485

hrm. sounds like you've managed to make zavarka

>> No.4643866

Moka pots work by pressing boiling hot water through the coffee.

This would be way too hot for any tea. Even black tea.

>> No.4644309

>>4643866
you dont boil your water for tea? this doesn't make sense

>> No.4644321

>>4644309
In a moka pot the moment the water starts to boil it gets to the coffee grounds. The ONLY tea that should even be steeped in close to boiling water is black tea.

>> No.4644334

>>4644321
is this a cooking rule? you only boil water for black tea? explain

>> No.4644338

>>4644334
No, it's a tea rule.
Just look up steeping times and temperatures for tea.

>> No.4644344

>>4644338
that's for orthodox methods of brewing tea,using a moka pot isn't standard so doesn't follow traditional guidelines. Give me some science behind the reasoning of an optimal temperature and I'll be more inclined to agree with you.

>> No.4644346

>>4644334
different teas need different temperatures of water to steep in.
for black tea you use freshly boiled water
for green teas you use water that's gently simmering
and so on

you could use boiled water for any tea, but then you'd have to wait for it to cool back down to the correct temperature.

>> No.4644347

in b4 "cooking isn't science"

>> No.4644351

>>4644346
that's essentially what the moka pot does though, the water is only interacting with the ground tea leaves for a short period before it is brought up to the top of the pot.

>> No.4644352

>>4644344
it's about tannins. if the water is too hot for the kind of tea you're steeping, more tannins will be extracted and your tea will be bitter.
same with steeping time, the longer the tea has been steeped the more tannins again.

>> No.4644353

>>4644344
It doesn't matter what "method" you use. It'll still splash boiling water on your tea and unless you're using pu-erh or black tea it will make the tea bitter, that's all there is to it.

>> No.4644356

>>4644351
So not only is it the wrong temperature, but it also steeps for the wrong amount of time? I'd rather just use it for coffee.

>> No.4644359

>>4644352
that's essentially my goal with using the pot though - to get a stronger tea. Ofcourse I'm not looking to get some mellow drink using something that typically brews expresso.

>> No.4644362

>>4644359
Strong tea does not mean bitter tea.

>> No.4644365

>>4644362
you said releasing more tannins makes it more bitter. Does normally steeping tea for a longer time make it stronger b/c you said before it releases more tannins.

>> No.4644368

>>4644365
No, all it does is make it more bitter. If you want stronger tea you add more tea rather than steeping it for a longer time.

>> No.4644369

>>4644365
you're contradicting yourself

>> No.4644372

>>4644368
this would have the same effect of adding more tannins to the water would it not?

>> No.4644381

>>4644372
>>4644362

>> No.4644386

>>4644365
let's start over.

strong teas, like black and oolong, steep at high temperatures for a relatively long time, several minutes.
say you have a black tea that steeps for 5 minutes. if you steep it for 7 minutes, it will start to get bitter.

weak teas, like green and white tea, steep at low temperatures for shorter times.
say you have a green tea that steeps for 30 seconds.
if you steep it for a minute or two, it will start to get bitter.

>> No.4644389

>>4644386
...but more tannins in the tea isn't necessarily a bad thing besides the increased bitter taste right?

>> No.4644392

>>4644389
wrong.
the bitter taste is a bad thing. it ruins the tea.

>> No.4644394

>>4644389
But it will not mean stronger tea. That's what you want right? Just make tea but up the dosage to an extra 2-3 teaspoons of tea if you want it stronger. Tea flavors aren't strong. Making it bitter will only take away from the taste.

>> No.4644397

>>4644392
this seems like a matter of opinion though, maybe I like the more bitter tea for health reasons or I just like the more bitter taste in general

>> No.4644402

>>4644394
I wanted to extract more from the tea leaves in my drink, whether it be caffeine, tea, or tannins when I probably should have used another word instead of stronger.

>> No.4644405

>>4644397
it's not a matter of opinion. there's nothing healthy about making your tea more bitter, and if you want something bitter to drink then you're better off drinking something that is -supposed- to be bitter like beer or coffee.

you're still confusing bitter for strong. a strong black tea is not a bitter black tea.

>> No.4644406

>>4644402
In that case make regular tea but mash the left over tea leaves into a paste and mix it into your drink. Or just eat the tea leaves.

>> No.4644420

>>4644405
I'll attempt this again but with black tea and report the results

>> No.4644424
File: 31 KB, 550x330, la-teteria.jpg [View same] [iqdb] [saucenao] [google]
4644424

>>4644420

if you want a ridiculously strong tea, get russian black tea.
russian tea ceremony involves making a strong tea concentrate by steeping for 15 minutes and then diluting the concentrate with hot water.
you could make some and then choose not to dilute it.

>> No.4644524

>>4644424
Thanks for the suggestion, I appreciate the reasonable explanations. Would just any tea shop have the Russian tea?

>> No.4644937

why would you add cream to green tea fuck

>> No.4645150

>>4644405

don't confuse bitter from beer (early addition hops) with bitterness from tea (mostly tannins and astringency from mouthfeel). they come from very very different sources. just because there is a perceived flavor similarity does not mean that they are from any common source.

To answer OP's question, the moka pot will push water/steam through at a very high temp (210+) which very few teas recommend. A few other posters have accurately said that this is not very good for almost all teas.

At the end of the day, what are you trying to do? Get that hearty, roasty, and gritty flavor that the pot seems to create from coffee? If you're just experimenting with ways to brew tea, the pot is a dumb one.

A personal suggestion since we're at a lack of discourse: I am a huge fan of hot-brewing a standard tea (jasmine pearl, pu-erh), letting it steep for super-long (15+ mins) and then making iced tea with it. This is super un-kosher but I like it. In the end, make what you want and figure out what you like, don't let anyone preach to make you feel stupid. Tastes are always, always, relative.

(source: coffee/tea/beer guru from a high-end us retailer)

>> No.4645183

>>4644405
Yeah this person is on the same track I was thinking, I figured using the pot OP used would be way too hot and make the tea very bitter.

I'm glad to see another person who knows strong tea != bitter tea. Stronger = add more tea, bitter = steeped too long and/or too high temperature.

>> No.4645215

>>4644405
>there's nothing healthy about making your tea more bitter
http://www.ncbi.nlm.nih.gov/pubmed/9759559

>Tannins and human health: a review.

>Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are present in many plant foods. They have been reported to be responsible for decreases in feed intake, growth rate, feed efficiency, net metabolizable energy, and protein digestibility in experimental animals.

>Incidences of certain cancers, such as esophageal cancer, have been reported to be related to consumption of tannins-rich foods such as betel nuts and herbal teas, suggesting that tannins might be carcinogenic. However, other reports indicated that the carcinogenic activity of tannins might be related to components associated with tannins rather than tannins themselves. Interestingly, many reports indicated negative association between tea consumption and incidences of cancers.

>Tannins have also been reported to exert other physiological effects, such as to accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, produce liver necrosis, and modulate immunoresponses.

>> No.4645499

>>4645215
you could literally say this about any tea drinking

>> No.4645504

>>4645499
...that's kind of the point.

>> No.4646656

I've seen chai made in a pot like this on the streets of India but they add the milk and sugar and boil the lot.