The FAQ recently posted has this as its Oolong list:
Oolong:
> Ti Kuan Yin [Tai Guanyin] (Mainland China)
> Formosa Oolong (Taiwan, many varieties)
> Pu-erh (China)
I don't get why Pu-erh is in there. Isn't Pu-erh oxidized much more extensively even than black teas? Shouldn't it either be listed as a style of black, or in its own category?
Randy
I don't think so. The amount of oxidation varies a lot among Puerhs.
I would vote for a separate category. Puerh gets oxidized by different methods than oolongs and blacks, and the difference definitely carries into the cup.
/Lew
teas?
Puerhs.
own
I agree, although I'm not sure it's correct to use the term "oxidized" in this connection. For black (red) tea processing, the fermentation (oxidation) procedure involves oxidation of the catechins in the green leaves, turning them into tannins (theaflavins and thearubigins). Since the fermentation of Pu'erh tea involves some kind of ripening or ageing, I assume this is another kind of fermentation (and not oxidation at all).
I haven't fixed that yet? Sorry. I'll get to it after I finish moving.
Fixed.
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