kwong sang russian tea - sodium

Just tried some "Original Russian Tea", made by Kwong Sang Tea Co., Ltd. in Hong Kong -- I love it. Robust and refreshing. One question: Do they use baking soda as an additive? As I poured boiling water over the tea leaves, I noticed a chem reaction similar to baking soda, except for the color. What do you think of this? Maybe it's common for some teas to react in this way. OTOH, maybe not.

Bob Syracuse, NY

Reply to
bob syr
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We have had many a discussion on what is called tea 'frothing' or 'foaming'. It is more apparent to people who brew in glass and wonder if their tea has rabies. I think the last discussion was about acidity/alkalinity. There has been no agreement. I have a tin of KS Russian tea and I thought it more appropriate for Samovar concentrate brewing. There is a popular tea known as Russian Caravan which is a milder version. You might want to compare with Russian brands of the same. Id say if you like the taste try a tin of KS Lapsang Souchong. KS is a place to start in Chinese tea taste but dont linger too long. Its a taste at a price like any tea.

Jim

PS KS has a reputation of selling cheap teas but I have tins of PoLei from the early 80s worth their weight in gold these days. I have some of their other teas from that period I wouldnt sell.

Reply to
netstuff

I've no idea whether Kwong Sang adulterates its tea leaves, but it's hardly unprecedented for bicarbonate to be added as a means to intensify the color of the liquor. See, for example,

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/Lew

Reply to
Lewis Perin

Baking soda wouldn't do this - it needs a large amount of acid to release the CO2, more than would likely be found in any drinkable water. Baking *powder* contains the required acid, either ready to react at room temperature on addition of water, or activated by heat ("double acting").

I'll bet a nickel that it's just air being expelled from the leaves. Done near boiling, the volume of bubbles could be considerably increased by the high vapor pressure of water.

-DM

Reply to
DogMa

I just had a mad dog Bi Luo Chun a few minutes ago. I can make almost any tea I have do this to some extent. I drink my teas off the top in a double walled glass cup so Im up close and personal. The closest I can get to boiling is 200F at my altitude. My water from a deep acquifer has high mineral content. I dont rule out glass exaggerating the phenomenom over clay or porcelain. I do sloppy pours in the sense I want to agitate the leaves which might add trapped oxygen element. I dont have much motivation trying to isolate the contributing factor (s) because I wouldnt change my brewing methods.

Jim

Reply to
netstuff

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