China reds vs Indian reds color

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 dr> Well I don't think I've seen this discussed here before so here goes: I

I'd try at least an apron. Toci

hmmm... out of context, but interesting discovery... :P

Melinda ha scritto:

Yes actually I like the Chisunga Estate Malawi BOP from Upton very well for a basic breakfast type with milk and sugar. I like it better thatn the Kenyan CTC that I've tried. I will have to try the other types of Malawi teas though...Upton only has the one Malawi from what I know. 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).

Melinda

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

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. I remember making some very good milkers in China using China leaf and CTC - which passed for Assams - same leaf, different process!.

Nigel at Teacraft

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 > Shorter oxidation teas, particularly CTC teas from East africa and

Hell, for a lot of those brands, you won't find two boxes that taste the same.

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