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Author: MelindaMelinda Date: Jul 23, 2007 20:16
Well I don't think I've seen this discussed here before so here goes: I
usually drink my red teas with milk and sugar. When I do that I have noticed
that the Assams and Ceylons and the African teas too are a sort of a tan
color while the China reds (keemun, yunnan, and kind of congou) have a
greyish cast to the color of the liquid (this is with milk). Has anyone else
noticed that and what do you think causes it?
Curious,
Melinda
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Author: Space CowboySpace Cowboy Date: Jul 24, 2007 07:37
Excellent observation. I don't think it has been brought up before.
I don't have a clue. But I will say the 'red' color between Indian-
Ceylon-Africa teas and the traditional Chinese red teas is quite
noticeable. The Indians are tan brown and Chinese almost a blood
red. I think what you see is absorption of this difference due to
curdling. Another possibility are the tannin levels which would act
as a pigment with the milk. I'd pay attention to the 'slick' or
'sheen' that can be seen on the tea surface in reflected light. I'd
guess the Indian teas are producing more and the Chinese less just
because Indian teas are good for one pot and the Chinese reds possibly
more than one.
Jim
PS I drink my teas nude and sometimes that way myself but I'm darn
careful.
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Author: tocitoci Date: Jul 24, 2007 11:36
On Jul 24, 9:37 am, Space Cowboy ix.netcom.com> wrote:> Excellent observation. I don't think it has been brought up before.
> I don't have a clue. But I will say the 'red' color between Indian-
> Ceylon-Africa teas and the traditional Chinese red teas is quite
> noticeable. The Indians are tan brown and Chinese almost a blood
> red. I think what you see is absorption of this difference due to
> curdling. Another possibility are the tannin levels which would act
> as a pigment with the milk. I'd pay attention to the 'slick' or
> 'sheen' that can be seen on the tea surface in reflected light. I'd
> guess the Indian teas are producing more and the Chinese less just
> because Indian teas are good for one pot and the Chinese reds possibly
> more than one.
>
> Jim
>
> PS I drink my teas nude and sometimes that way myself but I'm darn
> careful.
>
>
> ...
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Author: SNSN Date: Jul 25, 2007 15:43
On Jul 24, 10:37 am, Space Cowboy ix.netcom.com> wrote:
> The Indians are tan brown and Chinese almost a blood red.
hmmm...
out of context, but interesting discovery... :P
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Author: NigelNigel Date: Sep 3, 2007 08:34
On Sep 2, 10:54 am, "Melinda" yahoo.com> wrote:> The comment
> from you above about Malawi teas being China type surprises me as I thought
> (from their taste) that they'd be more Indian Ceylon type (or at least the
> one I get from Upton would be...maybe it is).
>
The type of processing that Alexander of Satemwa gives his China type
Malawi teas is nothing like a typical China type will normally
receive. He used LTP (the Lawrie Tea Processor) that is even more
aggressive than the CTC machine in popping the cells and initiating
oxidation. The resulting liquor redness is a fair match for any Assam
CTC though the very same leaf from the very same bush (yes, I am back
to my tea bush) will give a wonderful white tea when hand processed.
I would not sell Alexander's black tea as specialty (and neither would
he offer it) but we are both proud to offer the Satemwa range of
Malawi whites - needles, peony, pearls and antlers made from six or
seven different cultivars.
Nigel at Teacraft
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Author: NigelNigel Date: Sep 3, 2007 08:50
On Jul 24, 4:16 am, "Melinda" yahoo.com> wrote:> Well I don't think I've seen this discussed here before so here goes: I
> usually drink my red teas with milk and sugar. When I do that I have noticed
> that the Assams and Ceylons and the African teas too are a sort of a tan
> color while the China reds (keemun, yunnan, and kind of congou) have a
> greyish cast to the color of the liquid (this is with milk). Has anyone else
> noticed that and what do you think causes it?
>
Chana black teas (reds) are not manufactured with milk in mind - they
are longer oxidised than a tea intended for milk. Long oxidation
gives little Theaflavin (the bright orange astringent polyphenol) and
a lot of the dull brown polyphenol Thearubigin which is formed fron
condensed polymerized theaflavin - orthodox manufacture as the China
tea receive also favors thearubigin. These China teas have a greyness
when milked which in excess is termed slatey (ISO tea term No.2228).
Shorter oxidation teas, particularly CTC teas from East africa and
Assam intended for the milk loving UK, Irish and Pakistani markets
have a higher ratio of TF versus TR (they are dried before the process
proceeds too far along theTR route) and present red orange (tan) in
the cup. ...
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Author: Space CowboySpace Cowboy Date: Sep 4, 2007 07:15
Another reason you should shop ethnic markets for tea. You'll never
find two brands of the same type that taste the same.
Jim
PS I can't believe the fresh leaf from a tea bush in Africa would
taste the same as one from China.
Nigel wrote:
> Shorter oxidation teas, particularly CTC teas from East africa and
> Assam intended for the milk loving UK, Irish and Pakistani markets
> have a higher ratio of TF versus TR (they are dried before the process
> proceeds too far along theTR route) and present red orange (tan) in
> the cup.
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Author: Scott DorseyScott Dorsey Date: Sep 5, 2007 09:59
Space Cowboy ix.netcom.com> wrote:>Another reason you should shop ethnic markets for tea. You'll never
>find two brands of the same type that taste the same.
Hell, for a lot of those brands, you won't find two boxes that taste the
same.
>PS I can't believe the fresh leaf from a tea bush in Africa would
>taste the same as one from China.
I can believe it, BUT I can believe that the extensive processing required
would kind of kill the subtlety and art of the whole thing. That's not
necessarily a bad thing in some cases, though.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."
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