Guanyin is a semi-fermented tea. As we don’t have a proper, well-known term for that, it’s said to be “black tea”. However, black tea is fully fermented, while Tie Guanyin’s fermentation is stopped mid-way - when exactly is depending on the blend, variety etc.
Great info right there, many thanks! What is the intended use of the product of what we see in the image? Intended for cooking?
A couple threads might come in handy here:
This section of the forum doesn’t get used enough! So, here we go…
For those who like to DIY their own flavorings from tobacco, coffee, tea or what have you, jump in and tell us what you’ve extracted and from what!
I’ll start the ball rolling
@JoJo and, after you finish your homework, you can tell us how your NET experiment came to fruition. :grinning:
I decided, since I love rooibos tea (all tea really) and it was available on my kitchen shelf, to give NET a try. I chose Celestial Seasonings…
I read a post on ECF about tobacco extractions and gave it a try. I used to like Black and Mile cigars so I did an extraction with it… came out yummy. If you do your own extractions, let us know what you are extracting and your techniques.
This is the process I used and it came out great. I only let it sit for 1 week, shaking daily.
I'm hearing that distilled water is being used in premium juice from one peticular company, which I will not name, quite frankly because I don't remember it, and it's smoothing out the flavor since it is replacing PG. I tasted four of this companies juices and for once I thought a so-called premium juice was just that, PREMIUM. This stuff was the bomb. Any ideas on possible percentages to try? I'm thinking of trying replacing 5-10% of blend on the PG side with DS, any thoughts?