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alternatively we could magically GM to release its flavour only in close-to-freezing water: iced-tea on the vine. |
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//Genetically modify strains of tea so that they release their
flavours at lower temperatures.// |
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The first 8 words of this sentence are grounds for deletion. |
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"Genetically modify X so that it does Y" isn't really an idea. |
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…as in "Genetically modify turnips so that they solve
the Middle East problem". |
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I find that sticking some tea leaves or bags into a jar of water and shoving all that into the refrigerator makes for a nice cold drink whenever I want it. |
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It isn't a strong, steaming cuppa, but it isn't acidic, it is easy and it helps with hydration to have it weak. It's also quick to put together, if not quick to have ready, and it is convenient. And I like the taste. |
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//Genetically modify turnips so that they solve the Middle
East problem// |
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Actually, that's probably worth a shot. |
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And the only possible hope. |
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If it did work, it'd be a real turnip for the books. |
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Tibetians drink a lot of tea, don't they? And the boiling point
of water is lower up there isn't it? |
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Yeah, like, from Tibetia. |
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I'd say that if they are in Tibetia, the point where they are boiling their water is probably quite high. |
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That is where they butter their yaks, innit? |
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//tea releases its flavour at a lower temperature// since "flavour" is an assemblage of various chemical molecules, exactly how are you planning on getting them to give it up at a lower temperature ? GM, even if not verboten, won't work. |
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Totally not my field, but I expect that tea flavor molecules respond to energy (Joules=watt-seconds), rather than static temperature (watts,) over some range, so a longer exposure to lower temp may work similarly, if not identically. |
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Ok ok, it's GM. I haven't been here for a while and I forgot!
You'd think I'd drawn a mustache on your grandmother, the
way you jump up and down! |
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bigsleep is closest to the idea; especially the bit about cooler
tea losing its primary function of purification. In many
countries (including where I live) it is not necessary to boil
and purify our drinks, so there is no need to heat the water to
the highest temperatures. |
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So rather than 'magically create something through GM to
resemble something baconbrain spuriously claims to have
previously done in his/her fridge' the point is 'make the world
a more energy efficient place by helping people to notice that
they are doing something unnecessary simply because one
part of the world has modernised (civilized water treatment)
where another part hasn't (boiling water because that's what our grandparents did). |
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All of that said, you can shout "modify x so that it does y isn't
really an idea" as loudly as you like; I shall sleep soundly in
the knowledge that this idea in some small way was a catalyst
for solving the Middle East conflict with turnips. |
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Fishrat, GM away...If it were not for GM, there would be a
whole lot less of the bakery to play in...you know. |
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I think that arguably once you bring homeopathy into things, you're invoking free will; the water would have to want to cool down. Wouldn't it? |
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Do you know Ian, Count Arthur Strong himself couldn't have put those words into better words himself. |
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[marked for later reading] |
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What you need, is to drink coffee. Following a suggestion made on here a few
years back, i took to leaving fresh coffee grounds steeping, covered, in cold
water overnight, then straining them, heating them to considerably below
boiling point - and there's the rub - and proceeding to drink the absolutely
fantastic coffee which resulted. It saves energy because it doesn't get up to
boiling point. |
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hmmmmm, i know we're supposed to automatically
dislike GM ideas for the same reason we should
dislike ideas based on magic but i dont really think
this one falls so tightly into those rules.
Surely the main reason we go against the
//Genetically modify X so that it does Y//
concept is to prevent people saying absolutely
anything such as
//Genetically modify turnips so that they solve the
Middle East problem//
or "genetically modify celery so that it becomes a super-fuel capable of producing more power than a
nuclear reactor" but in this case the idea seems
quite sound, as it could be possible, a variety of
teas leaf with a higher surface area for example
may help brewing times and possibly require a
lower temperature? however im staying neutral as
i believe there are better ways to make energy
efficient hot beverages |
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Cultivated parsley leaves have a higher surface area than wild because they're
twiddly. This means they are more susceptible to frost, but may also mean
they infuse faster in parsley tea. Therefore there is a conceivable breeding-
oriented genetic modification which seems to mean infusion would occur faster
at least at the same temperature, but i think the temperature would make no
difference. Not knowing enough about tea, i don't know what else to say. |
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At the very least this is a good marketing idea, even if only using existing types of tea that have been "scientifically proven" to make a good cuppa at relatively low temperatures. |
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Upon reading [Fishra]'s anno, I am taking off my fishbone. He/she/it's use of "GM" in this case could easily hve been replaced with "selectively breed" and the idea would stiil stand--we humans have been selectively modifying tea for a long time now, and the original stuff probably wouldn't do so well in a jar of cold water in my fridge. |
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The goal, to reduce energy usage (which my fridge-brewing probably doesn't do), is a worthy one. We no longer need to purify water, which tea does both by requiring boiling and by bringing in some tannins. |
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And the last line, making it faster to get a drinkable cuppa, deserves a croissant. |
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How do I write a [do not delete]? [+] |
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//"selectively breed"//is there evidence that tea can be selectively bred to release flavour at a lower temperature ? Is it somehow reasonable-to-assume ? or is it just "GM can do anything". |
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I rather pride myself on my laziness: "iced tea" for me means dropping a bag or leaves into a glass of water, adding ice and waiting awhile. In doing so I've noticed that |
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- the caffeine comes out of the tea leaves right away, long before the flavour starts seeping out
- black tea will just get stronger the longer you leave the bag/leaves in, whereas green tea there's a window you have to respect for taking the leaves out: too soon and it's weak, too long and it's bitter. |
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for anybody's future endeavours into teaology. |
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Though i hail from Boreonesia, i fail to partake of tea and can therefore not
answer this question: how do you know iced tea is the same drink as English-
style tea? We do this whole thing where we swill hot water round the pot, take
it to the kettle, add one spoonful to the pot and so on because, well partly
because we live on a continental island off Eurasia and that's what island
nations off the coast of Eurasia are supposed to do, but also because people
here insist on having tea with the requisite processes which can only occur
close to the boiling point of water. So nice iced tea may have no connection to
"nice" tea of the English variety. |
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Proper iced tea is made from tea steeped in boiling water. |
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So in other words it's a cold version of hot tea. |
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Think of it as tea to enjoy while in the sauna; the proper background is local bikinis and beating hot sun and putting the rest of the world on hold for a few minutes. |
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There is however no excuse for iced coffee. |
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It can start off cold and get hotter. |
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Is there an m-f-d category for 'mucking about with tea', at all? If so, I'd like to invoke it please. In the meantime, I suppose I'll have to settle for dunking a fishbone in Fishrat's cup of whatever muck he is drinking! |
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I just found some Lipton Cold Brew Tea in my cupboard. See link. |
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