The "clean" or "bright" taste in coffee is most strongly linked to the washed processing method, which removes fruit before drying, allowing inherent bean characteristics to shine.
Large-leaf yellow tea has become a staple, offering a unique balance of subtle sweetness and complex aroma.
My tea journey transformed from casual enjoyment to a deep appreciation for its complexity, driven by sensory exploration and an understanding of its science.
Honey processing, characterized by mucilage retention, is likely key to coffee's syrupy, smooth texture.
Stale tea loses its aroma and flavor due to oxidation. Proper storage is key, and while refreshing is limited, careful re-steeping can help.
Over-steeped tea often tastes bitter and astringent due to excessive tannin extraction. Reduce steeping time or temperature, or use a stronger brew for future cups.