Can Black Tea Just Be Black Tea?

I think that's too potentially confusing. For puer, at least, I think just calling it puer is best, especially since at what point sheng puer is considered hei cha is, AFAIK, still up for debate.

As far as other post-fermented teas, I don't think there's a huge demand for them here, and presumably the people who want them know what to call them.

That's right. I suggested they use the term "hei cha". Or at least "hei tea". Add a new word to the English lexicon. I'm sure there will be more about this discussion later. Let's see what they have to say in China.

Yeah, they want to market Hunan ?hei cha", they just haven't decided how to best describe the tea category yet.

On another note, it seems "fermented tea" as opposed to "oxidized tea" is just a touchy subject in China as it is here.

Why is that. The difference is apparent.

Jim

On Dec 17, 8:29 pm, niisonge snipped-for-privacy@yahoo.com wrote

although it's a bit late: 'chinese black tea' i think, the same way i make distincions between chinese and japanese green tea.

i'm thinking in spanish, and 'jeicha' (we don't have the english h pronunciation) doesn't sound serious to me. anyway here we mostly have english or french franchises, so maybe this kind of tea won't reach here... here red tea is both rooibos and puerh, depending on the day. and couriously there are some places (cafeterías) that changed the black english average teabags for puerh teabags, and there is no choice for other kinds... (just a comment from the periphery)

kind regards, bonifacio barrio hijosa

In China, they always say (in books, and common speech) "fermented tea" as opposed to "oxidized tea". But tea teachers are quick to point out the difference between real fermentation and the process of oxidation that tea goes under.

When I look at the Chinese pages Ive always wondered why sometimes they incorrectly use fermented and red tea seemingly in the same sentence when they should use oxidized. I like the word. I think it gives the correct connotation that something is happening at the microbe level. It is used in the culinary West to describe what happens to certain food products like wine and cheese. Everybody understands yeast.

Jim

Yeah, I like the term fermented better than oxidized. Fermented is a good food word. Oxidized has negative connotations with food. Potatoes get oxidized. Apples get oxidized. Ferment is better, IMO.

You really have me chasing my tea tail now. I thought you initially meant the Chinese were using the term fermentation incorrectly when they meant oxidized. Now youre saying they use it interchangeably with oxidized. Slicing a potato or apple will change oxidized colors in a short time. Given enough time it will ferment like moonshine mash or hard apple cider.

Jim

Yeah, when it comes to tea, they do use ferment do use ferment and oxidized somehwat interchangeably, as a way to describe fermentation. But...when talking about tea types, they exclusively use ferment and/ or degree of "fermentation".