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Oxidation makes tea black

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Re: Oxidation makes tea black

#61

Post by SamoyedFurFluff »

hbarka wrote: post #27

The other dark tea, the fermented tea they mention in this article aka hei cha or commonly referred to as pu’er, scares me because there are bad quality versions of it containing mold due to their fermentation process. Hard to detect since it’s also a kind of black tea.

Puerh is not heicha. Puerh comes in two varieties, only one of which commonly counts as heicha. Heicha is a variety of tea preparation styles that involves post-processing fermentation. This also includes Eg. Fu bricks or liubao.

https://www.teaformeplease.com/tea-nerd-dictionary-heicha/

Re: Oxidation makes tea black

#62

Post by markdown »

odiroot wrote: post #50
timonoko wrote: post #42

I was sort of suffering from colored tooths (teeth?) problem. Meaning every time I took selfie I suffered about 5 seconds. The bloody dentist suggested monthly visits to the bloody dental hygienists. Strange thing happened: I was flying my kite for kite aerial photography and a chinese ((or taiwanese) or japanese) tourist noted my blackened teeth an told that green tea does not color. And it worked ok. Even the cheap…

> I was flying my kite for kite aerial photography and a chinese ((or taiwanese) or japanese) tourist noted my blackened teeth an told that green tea does not color. And it worked ok. I think black (red) tea is very much worth it. I just couldn't do without at least a single cup a day. I do brush my teeth afterwards though.

Never brush your teeth straight after eating/drinking. Give it an hour at least.

Re: Oxidation makes tea black

#63

Post by almog »

SamoyedFurFluff wrote: post #57
almog wrote: post #44

Earlier quoted context omitted.

Agreed. AFAIK it was created as a method to transport tea efficiently all across the Tang empire (and as a mean to keep the peace within it) while not crushing the leaves. I have no idea about what kind of tea made it to the west back then. Even today most western people aren't aware of the variety of teas there are out there or how wildly different the final product is depending on the processing methods, let alone…

I actually find Sheng more palatable than shou. Shou is too smooth for me. I need a tea with fragrance and brightness.

I'm on the same boat now, it was a hard start because I tried young shengs first and didn't know what notes to look in them. After trying some affordable aged CNNPs (from YS), I found my liking to younger shengs too.

Nice to see there's a sub-community of tea lovers here on HN.

Re: Oxidation makes tea black

#64

Post by 2Gkashmiri »

hinkley wrote: post #23

I stumbled into a presentation on tea at a tea festival a number of years ago. I keep meaning to figure out which notebook my notes are in and make copies because it was so good. The presenter was this elderly British gent with a background in operations who got sent out to figure out how to boost tea output. There were a bunch of charts about time and temperature and humidity for various types of tea but the biggest…

Let me introduce you to "kashmiri pink tea".

This is your regular Darjeeling tea or whatever dried tea leaves which are boiled with baking soda for " hours" to process them.

The result is a pink color that is consumed with salt. No sugar here.

People are pretty much addicts of this.

Re: Oxidation makes tea black

#65

Post by ianai »

hinkley wrote: post #23

I stumbled into a presentation on tea at a tea festival a number of years ago. I keep meaning to figure out which notebook my notes are in and make copies because it was so good. The presenter was this elderly British gent with a background in operations who got sent out to figure out how to boost tea output. There were a bunch of charts about time and temperature and humidity for various types of tea but the biggest…

I love pu erh tea! Though I worry about good sources of it. Brew-wise you can brew it very long and at high temperatures and it’ll be stronger, but not necessarily ruined. I can understand calling it an acquired taste, but it probably comes the closest to fulfilling a similar coffee taste of the teas.

Re: Oxidation makes tea black

#66

Post by grapeskin »

2Gkashmiri wrote: post #64
hinkley wrote: post #23

I stumbled into a presentation on tea at a tea festival a number of years ago. I keep meaning to figure out which notebook my notes are in and make copies because it was so good. The presenter was this elderly British gent with a background in operations who got sent out to figure out how to boost tea output. There were a bunch of charts about time and temperature and humidity for various types of tea but the biggest…

Let me introduce you to "kashmiri pink tea". This is your regular Darjeeling tea or whatever dried tea leaves which are boiled with baking soda for " hours" to process them. The result is a pink color that is consumed with salt. No sugar here. People are pretty much addicts of this.

Never heard of this before. It looks interesting.

A quick recipe search online showed it being mixed with sugar and milk and stuff, but I guess that's just an adjustment for western palates?

Re: Oxidation makes tea black

#67

Post by leemailll »

almog wrote: post #40
hinkley wrote: post #23

I stumbled into a presentation on tea at a tea festival a number of years ago. I keep meaning to figure out which notebook my notes are in and make copies because it was so good. The presenter was this elderly British gent with a background in operations who got sent out to figure out how to boost tea output. There were a bunch of charts about time and temperature and humidity for various types of tea but the biggest…

That's a very good description of the enzymatic process in tea. Regarding "oldest process" though, I'm not sure which is the earliest processing method for tea but compressed tea / tea bricks as Pu-erh (although compressed tea ≠ Pu-erh) is attributed to Tang dynasty (AD 618-907) and it precedes Matcha which is attributed to the Song dynasty period (960–1279).

Matcha also introduced into Japan during Tang dynasty

Re: Oxidation makes tea black

#68

Post by SamoyedFurFluff »

almog wrote: post #63
SamoyedFurFluff wrote: post #57

Earlier quoted context omitted.

I actually find Sheng more palatable than shou. Shou is too smooth for me. I need a tea with fragrance and brightness.

I'm on the same boat now, it was a hard start because I tried young shengs first and didn't know what notes to look in them. After trying some affordable aged CNNPs (from YS), I found my liking to younger shengs too. Nice to see there's a sub-community of tea lovers here on HN.

:) if you like YS I also recommend trying white2tea (a wetter storage, so even his relatively young teas will taste older) or bitterleafteas.

Re: Oxidation makes tea black

#69

Post by mproud »

How can you tell if a tea is oxidized or not?

Darker, black tea is more oxidized, and because it is, it has a larger flavor profile, as opposed to the bitter, less oxidized Green tea.

Thanks for coming to my TED talk.

Re: Oxidation makes tea black

#70

Post by 2Gkashmiri »

grapeskin wrote: post #66
2Gkashmiri wrote: post #64

Earlier quoted context omitted.

Let me introduce you to "kashmiri pink tea". This is your regular Darjeeling tea or whatever dried tea leaves which are boiled with baking soda for " hours" to process them. The result is a pink color that is consumed with salt. No sugar here. People are pretty much addicts of this.

Never heard of this before. It looks interesting. A quick recipe search online showed it being mixed with sugar and milk and stuff, but I guess that's just an adjustment for western palates?

yeah, milk is mandatory but not sugar.

this is really an acquired taste

https://www.youtube.com/watch?v=j7-yUaXklyM

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