/ck/ - Food & Cooking

>>15036703
2 basic 2018 spring raw, params 7g leaves to 130g hot water, not fully boiling probably from 95 and below.
im brewing in a thick glass, with a small lid inside to emulate a gaiwan, and pouring directly into my glass cup, both warmed up with hot water before brewing.

The wet leaves smell like warm berries, blueberry+raspberry pie, has an earthy musty tinge, and a bit of an acidic bite - unpleasant old sour smell. after rinsing did my first infusion.
1st infusion - probably 20 secs, tea smells like a tiny hint of the leaves in regards to the berry fruitful smells, still has that earthy tone
pretty bland, definitely not just hot water but none of the smells from the leaves come through. Has a hint of bitterness on the tip of the tongue (probably since i infused for a bit long).
2nd infu - 15s, wet leaves smell even stronger of berries, some of that acidic off-colour is gone or masked. Brew doesnt really smell of much. Tastes a bit of the smell of the dry leaves, bitter tinge
3rd infu - 15s, brew has more of the berry smell to it, tastes mostly mild bitterness, i let it cool down a bit before tasting the last bit, and what i got was nothing that stood out, just a gentle bitterness.

I really suck at describing flavours, but im just really sad that the wonderful fruity things i smell from the leaves dont translate to the brew, if i infuse longer it just gets bitter. i try to get every last drop of tea out of the brewer as i can as to not let it oversteep inbetween infusions, and i let the leaves rest with the lid askew to cool them down.
in general its no real strong flavours im getting from it but if i extract for longer it just gets too bitter to drink.
Next step is trying a different brewing vessel i guess, this glass might just not be fit for it.