have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on the wrapper....
after brewing, and drinking, the leftover tea turns a blue colour after some hours...
when drunk, the stuff looks and tastes fine...
why ???? (should I continue to drink it ??)
thanks, Andrew
Since no one has responded with an intelligent answer, I'll hazard a guess...
Perhaps your water is basic (high pH) rather than acidic (low pH). I'm wondering whether this is the same reaction you see in cooked red/ purple cabbage, which can turn blue if the pH is too high (vinegar is often added to keep the red color).
Just a SWAG,
Alan
piya wrote:
"piya" snipped-for-privacy@gmail.com wrote in news: snipped-for-privacy@grimiore.conceptual.net.au:
The questions about PH could be answered by making the tea in distilled water, if it's worth the trouble. Me, I think I would apply the motto, "What you don't know may hurt you a whole lot" to the sitation, and throw the tuo out -- it's only 100g of tea. You don't know what's causing the blue tinge. Why should it only emerge after several hours if it's due to the lettering? Dunno, but I wouldn't mess with it.
Ozzy
hey, thanks for the replies... !!
yes, my water, unfiltered has a pH of 8... however, the water, once filtered, which is how I make the tea, has a pH of 7... so alkaline water wouldn't seem to be an issue..
iron I am not sure about... again, I use a filter, which may or may not affect iron levels... but sounds plausible.. (if this is the case, I need to worry about the water, not the tea !!)
Toci - it looks a bit blue sober or drunk !! - actually, probably looks more blue sober - drunk I wouldn't care..!! (it's a blue tinge, not a pure blue)
Cheers, thanks, Andrew
(drinking a riesling atm)
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.