About Jon M. Stout Expertise Basic information about tea (types, differences, tea producing countries, flavored tea, blended tea etc.)
Tea preparation.
Tea and health questions.
Experience I have been an avid tea drinker most of my adult life and have travelled extensively in China, India and Japan. During my travels I came to understand how tea is grown and processed.
In 2005 I bought a high quality loose leaf tea company -- Golden Moon Tea and actively promote the understanding of tea on our website located at http://www.goldenmoontea.com.
I have also received training from the Specialty Tea Institute as part of their Tea Certification Program.
Organizations Harper Society - University of Chicago
Board Member - The Chopra Foundation
Publications Ezine Article, Go Articles, iSnare, various blogs.
Education/Credentials BA History - SUNY at Buffalo
Doctor of Law - University of Chicago Law School
MA (Humanities)- California State University
Expert: Jon M. Stout Date: 3/25/2007 Subject: no taste
Question QUESTION: The only kind of tea I can taste is the Chai that comes as liquid. All other tea
tastes like warm water, although I can smell it. I don't know why. Do you have
any idea why this would be or what I can do about it?
ANSWER: Dear Meg,
It is difficult to answer without more information. Can you tell me what type of tea you are drinking that has no taste?
Is the tea bagged or loose leaf? Has it been stored for a length of time? Are you infusing the tea for at least 3-4 minutes in near boiling water?
If you can give me more information I will be happy to help you in any way.
Regards
---------- FOLLOW-UP ----------
QUESTION: Well, I've tried tea bags in about every flavor I could find, from chamomile to
tangerine to english breakfast tea; as far as I tell I cannot taste any tea that
comes in bags. This includes fresh teabags that have just come home from
the store. I've used boiling water and put the bags in for a long time, going
back to it every few minutes and trying it. I've definitely left it for long than
four minutes and sometimes until the water cools down quite a bit. I hope
this is enough information for you to work with.
Answer Dear Meg,
Tea bags use broken leaves, fannings and dust because they are cheaper and infuse more readily in the cramped tea bag.
I would like to suggest you try high quality loose leaf tea because it is much more flavorful and can be infused multiple times.
Use oxygenated water and bring the water to the point of boiling. Then infuse (for most types of teas) no more than 4 minutes.
