Sumac tea is extremely astringent and I kinda like that quality. I actually like my black tea well-steeped; the prospect of tea-brewing being yet another thing to achieve narrow precision on makes me a bit anxious. I've always just gone by "let it really diffuse, just don't burn it outright".
For me it was less about the precision and more learning how to make something I like, which I believe is the ultimate goal. There are agreed-upon ideal ways to make tea, but with any comestible the goal is to make something you enjoy.
Don't be afraid to experiment with how you make things, you may find a way to get more enjoyment in your life.
Sumac tea is extremely astringent and I kinda like that quality. I actually like my black tea well-steeped; the prospect of tea-brewing being yet another thing to achieve narrow precision on makes me a bit anxious. I've always just gone by "let it really diffuse, just don't burn it outright".
For me it was less about the precision and more learning how to make something I like, which I believe is the ultimate goal. There are agreed-upon ideal ways to make tea, but with any comestible the goal is to make something you enjoy. Don't be afraid to experiment with how you make things, you may find a way to get more enjoyment in your life.