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Author: Lewis PerinLewis Perin Date: Jun 27, 2008 11:03
For quite a while I've noticed that for lots of teas (e.g. young raw
Pu'er, most oolong, first flush Darjeeling) the color of the leaves
changes radically over the course of multiple steeps. Leaves that
when dry are some shade of brown (most of the above) or multicolored
(FFDJ, Oriental Beauty, some young shengs) gradually reach a uniform
shade of green. This shade of green differs from tea to tea, but the
direction of change over many steeps is the same.
I've never read anything about this, let alone an explanation. Is
there a clue, someone?
/Lew
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Author: Dominic T.Dominic T. Date: Jun 27, 2008 12:15
On Jun 27, 2:03 pm, Lewis Perin panix.com> wrote:> For quite a while I've noticed that for lots of teas (e.g. young raw
> Pu'er, most oolong, first flush Darjeeling) the color of the leaves
> changes radically over the course of multiple steeps. Leaves that
> when dry are some shade of brown (most of the above) or multicolored
> (FFDJ, Oriental Beauty, some young shengs) gradually reach a uniform
> shade of green. This shade of green differs from tea to tea, but the
> direction of change over many steeps is the same.
>
> I've never read anything about this, let alone an explanation. Is
> there a clue, someone?
>
> /Lew
> ---
> Lew Perin / pe...@ acm.orghttp://www.panix.com/~perin/babelcarp.html
> recent addition (thanks, corax): tianxia chacang
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Author: TokyoBTokyoB Date: Jun 27, 2008 13:56
On Jun 27, 2:03 pm, Lewis Perin panix.com> wrote:> For quite a while I've noticed that for lots of teas (e.g. young raw
> Pu'er, most oolong, first flush Darjeeling) the color of the leaves
> changes radically over the course of multiple steeps. Leaves that
> when dry are some shade of brown (most of the above) or multicolored
> (FFDJ, Oriental Beauty, some young shengs) gradually reach a uniform
> shade of green. This shade of green differs from tea to tea, but the
> direction of change over many steeps is the same.
>
> I've never read anything about this, let alone an explanation. Is
> there a clue, someone?
>
> /Lew
> ---
> Lew Perin / pe...@ acm.orghttp://www.panix.com/~perin/babelcarp.html
> recent addition (thanks, corax): tianxia chacang
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Author: Space CowboySpace Cowboy Date: Jun 28, 2008 06:44
My guess the depletion of chylophyll. Oxidation reduces chylophyll.
I judge a green tea from the color of the spent leaf. Indian oolongs
are essentially black. Chinese oolongs are essentially green.
Jim
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Author: chappellchappell Date: Jun 30, 2008 13:57
On Jun 27, 3:56 pm, TokyoB gmail.com> wrote in response
to Lew's question:
> Lew
> I've also noticed the same thing and wondered as well how something so
> brown could turn so green. I've found this happens for medium oxidized
> and/or medium roasted teas. For very roasted teas they usually stay
> pretty dark. I was wondering if the oxidized portion of the leaf is
> more water soluble since the liquor does turn brown. Hopefully someone
> will have a more scientific explanation.
Here is a guess rather than an explanation, which would require a lab
assay.
Chlorophyll is insoluble in water (ref. Wikipedia, also my experience
with cooking). So I don't suppose
that the brown turns green but that the brown pigments are soluble,
leach out, and leave only
chlorophyll as a pigment. I note that most bright green tea leaves
don't yield a green liquor.
Now if you brew your tea in hot oil your results may be different.
Best,
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Author: Lewis PerinLewis Perin Date: Jul 1, 2008 06:36
> On Jun 27, 3:56 pm, TokyoB gmail.com> wrote in response
> to Lew's question:
> >> Lew
>> I've also noticed the same thing and wondered as well how something so
>> brown could turn...
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