which is your favourite tea?

I grow up in Fujian Province, China. So my favourite is Oolong Tea, especially Anxi Oolong Tea. To tell the truth, almost I could not bear one day without tea, at home or in office. I also try many other teas (green, flower, white, black tea), step by step, I am also very used to the style and taste of Puer tea, even I like it. Sure, in this group, everyone like tea, but which is your favourite tea? Green tea, Oolong tea or puer tea? Why the tea attact you? What is your feelings? Could anyone here shar it?

Enjoy tea, enjoy life.

Thanks

Lee

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Reply to
Chinesetea
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My favorite tea would have to be Longjing.

I drink Pu'er daily, and like you, I probably could not bear not being able to drink my tea. I am currently living in Guangdong province, so I'm close to Fangcun; easy to get good tea!!

Reply to
Mydnight

Hi Lee,

Well my favorite tea these days is red tea (specifically Assam variatals from Maylasia) but also I really love green tea right now, specifically kaihua long ding, huang shan mao feng, and bian cha. There are so many kinds of green tea that it is really an adventure. Tea enlivens me, and I don;t feel in as good a mood if I don't drink at least some every day.

I like oolong but have noticed that it gives me a stomach ache, I am not sure why. I've just noticed it recently. I also like puer but don't drink it as often. I like puer better in the evening.

Welcome to the group

Melinda

Reply to
Melinda

I moved to Taiwan about 6 years ago and was first exposed to Oolong tea at that time. The first couple of times I tried it I wasn't impressed - very different from any tea I'd had before. But the taste has grown on me and I now really appreciate being able to have good quality oolong close at hand.

I find tea to be very refreshing in the afternoon and evening but I still need my morning coffee...

Ross MacIver

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Ch> I grow up in Fujian Province, China. So my favourite is Oolong Tea,

Reply to
Rosco

Wulong is relatively strong, especially the Taiwan teas like A Li Shan. Try eating some crackers or some cookies before drinking the tea, and it will probably help the pain. I also noticed that I would get a stomach ache occasionally, but it was only when I didn't have something on my stomach.

Reply to
Mydnight

While I love green tea, and drink it regularly, lately I've been focused on oolong, prepared gong-fu style. In the morning I'll make a small pot of green and place it on a holder over a small flame, sipping it while I read and answer email. In the afternoon while I'm practicing the piano, I'll drink oolong. In the evening after dinner I'll have more oolong, a different one. Tea keeps me centered and content. It has become part of my daily life, and I can't imagine a day without it. It is a source of comfort and pleasure. The river of tea is a wide one, and deep. We'll never run out of new ones to try....................p*

Reply to
pilo_

Too interesting a topic to pass on!

My favorite teas are thick body black Assams. Growing up in a tea farming family in Assam has it's advantages : ) What I find here (in the US) is that most Assam lovers tend to only differentiate teas based on single estate. For us growers, we differentiate teas based on variety (or single malt - as we like to call it). Assamese tea varieties are cataloged by season and leaf size. My personal top three are the medium leaf (TGFOP) from the spring harvest (first flush), the smallest wholeleaf from summer harvest (second flush)

Reply to
Saunam
1st or second flush Darjeeling, without milk or sugar.
Reply to
Aloke Prasad

My choices are still in process. I do expect to drink sencha at least twice a week. Toci

Reply to
toci

Semi-fermented as Oolong tea it is, it still excites the stomach ache if nothing in your stomach. So it's better not to drink too much green oolong tea when you are in limosis or getting up in the morning, I think its the same with green tea.But, for Oolong, I think if you drink baked oolong tea, on the contrary, it still could safeguard and warm up your stomach not matter you are hungry or getting up in the morning. (The baked Oolong tea is similiar as puer tea, the reason it is not so popular now is that people likes green colors (green leaf, light tea soup, with beautiful vision enjoyment which people think they are green food) and the "Yun" of Tie Guan Yin.So when you pay some attention to the time of drinking oolong tea, it is really kind of enjoyment to take cups of Oolong tea any time.The same time, Wuyi Mountain and Guang Dong Oolong tea is still more heavy than Anxi Oolong in tea leaf color, soup since they are more baked. So they are ok with your stomach. in general, it is ok to drink any kind of tea any time, as long as you're used to it, you can be used to it.It depends on you.

Thanks

Enjoy tea, enjoy life.

Lee

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Reply to
Chinesetea

Semi-fermented as Oolong tea it is, it still excites the stomach ache if nothing in your stomach. So it's better not to drink too much green oolong tea when you are in limosis or getting up in the morning, I think its the same with green tea.But, for Oolong, I think if you drink baked oolong tea, on the contrary, it still could safeguard and warm up your stomach not matter you are hungry or getting up in the morning. (The baked Oolong tea is similiar as puer tea, the reason it is not so popular now is that people likes green colors (green leaf, light tea soup, with beautiful vision enjoyment which people think they are green food) and the "Yun" of Tie Guan Yin.So when you pay some attention to the time of drinking oolong tea, it is really kind of enjoyment to take cups of Oolong tea any time.The same time, Wuyi Mountain and Guang Dong Oolong tea is still more heavy than Anxi Oolong in tea leaf color, soup since they are more baked. So they are ok with your stomach. in general, it is ok to drink any kind of tea any time, as long as you're used to it, you can be used to it.It depends on you.

Thanks

Enjoy tea, enjoy life.

Lee

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Reply to
Chinesetea

Thanks Lee...yeah, I don't ahve ny trouble with green tea at all, but for some reason oolong is getting me. I haven't tried it much lately though, it could very well be that I had an empty stomach.

Melinda

Reply to
Melinda

I tried a raw pu-erh recently, which I really liked. It was definately a mistake to have it on an empty stomach, though. I just felt vaguely queezy, but my girlfriend had to lie down for a bit. This was a 1999. For those of you looking to try relatively young pu-erh, I certainly would encourage you both to try it AND to eat something beforehand.

As to my favorite teas, that's still a work in progress for me. It's a lot harder to consistently get good tea in the US, especially if you're on a budget like I am.

Aside from pu-ehr, I have really enjoyed oolong from Taiwan, specifically dong ding and wen shan puchong (sp?). And for every day drinking, I do enjoy some cooked pu-erh from the Vietnamese grocer, suplemented with some chrysanthemum. Very refreshing.

Nico

Reply to
Nico

If you're drinking Dong Ding and I guess Ali Shan from Taiwan you can't be on much of a budget. Okay you can find cheap Tung Ting but not Ali Shan. Puerh is still a good deal even from the websites compared to the everyday shelf prices of my local tea shoppe. The best bargain are the loose teas in ethnic markets. You can have your choice around penny/gram and find something you like everyday. Black puer is excellent on an empty stomach. It is low caffeine and will soothe the hunger pains even though I drink it after a meal to abate the I'm not full anxiety. I think you're making the green to strong. It will be about a third of any Taiwan oolong. I use half as much green as any black puer. I think any new tea taste can throw the stomach for a loop. I can still barely tolerate WuYi Old Tree Rock tea. Chrysanthemum is the Jasmine of Puerh. It's not needed.

Jim

Nico wrote:

Reply to
Space Cowboy

I've been wondering about this, I know the debate over caffeine content of black (red) vs. oolong vs. green tea, but don't know much about pu er caffeine content. As I can't really handle much caffeine in the late afternoon to evening, I am interested in the caffeine content of pu er, both green and black and cooked/ raw etc.

Does anyone know?

And what is the cause of the stomach upset with green pu er? Is it caffeine?

thanks L

Reply to
Lara Burton

If by "drinking", you mean, "purchased once", I'd maintain it's very possible. I am, after all, a very recent college graduate and philosophy major. I'm also perhaps not the most thrifty person. I like to splurge even when I shouldn't. Plus, I really like good tea.

And I did mean Wen Shan Pouchong. At least that's what my local tea store calls it. And while it is expensive, it won't break the bank to buy 4 oz. once. And I liked it a lot.

I buy a cooked CNNP cake at Vietnamese market for about $2 a pop (this is at Truoung Tanh (sp?) Asian Market on Nicolette for you Minneapolitans out there). I haven't tried their loose stuff yet, but I like the cakes a lot.

I liked it the way I made it quite a bit. I tend to make my teas pretty strong. I was a little woozy at first, but I've been feeling invincible all day. My girlfriend has a pretty sensitive stomach. I'll likely make it less strong for her next time.

True as that may be, having tried my cake both with and sans chrysanthemum, I really like it with. It masks some of the musky taste of the tea. It's a popular blend in Hong Kong and in the Chinese diaspora, so I'm told. (To you MPLS folks- dried chrysanthemum can be found at the Shuang Hur, located on Nicolette and on Dale and University). Plus, my girlfriend really likes it. I hope you'll forgive me for seeing her as a greater authority on this matter.

I am also, I confess, a jasmine tea fan. If it's good enough for the Chinese, it's good enough for me.

Reply to
Nico

In my experience an Oolong tea improves immensely if you make it rather weak. Same with greens.

JB

Reply to
danube

RenShen is the ginseng crusted pellet oolong tea. More expensive than Ali Shan. Popular in Taiwan from what I understand. Any tea brewed as a concentrate can put you in la la land on an empty stomach. Try imperial gunpowder. I still have flashbacks when I brew a cup. You can buy Chrysanthemum as whole flower bulk in the markets not the c/s that might arrive with a shipment from China. Learn to drink tea with the edge. You're not Chinese. The diaspora drinks their tea at bubble shops so at minimum switch to tapioca because anybody who says they like Chrysanthemum doesn't because in TCM it is a cooling bitter and not flavoring. In the beginning girlfriends are always right. My local tea shoppe flirted with selling cake Puerh during the holidays last year end. He sold all he could get from another owner so not much markup and still hard to find from wholesale Western distributors.

Jim

Nico wrote:

Reply to
Space Cowboy

Hi Lara,

Contrary to what others may imply Black puerh is NOT any lower in caffeine than Green puerh. This is easily confirmed by looking at the caffeine content of various teas at

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They measured Caffeine by reversed phase liquid chromatography with UV detection and a Scientist friend of mine confirmed that this is one of the best methods for doing this. You will see that puerh ranges in caffeine from 1.8% to 3.4% and green or black are irrelevant. The largest factor affecting the caffeine content of black OR green puerh is the size and age of the leaf used. Smaller younger leaf has more caffeine than older larger leaf. Therefore puerhs made from plantation grown plants using the 2 leaves and a bud style of picking will be higher in caffeine than say a puerh made from larger leaf picked from a wild tree. A lot of loose leaf (and mini tuocha) black puerhs are made from the smaller leaf and these will have almost twice the caffeine as a large leaf green puerh.

If you adopt the gongfu style of brewing puerh, and properly rinse your tea, a large portion of the caffeine will wash away with the rinse. Caffeine is extremely water soluble, even in cold water, better grades of coffee are often decaffeinated by flushing the green beans with water. A couple of rinses should wash away most of the caffeine and leave behind a very flavorful pot of tea. Even if you don't brew gongfu style you can still rinse just about any tea, using whatever method you choose, for a few seconds and eliminate large portions of the caffeine. Two rinses, wait a few seconds in between them, will eliminate even more. For more info on brewing puerh specifically see

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Do all green puerhs upset your stomach? Or is it just one or two that you have tried? How much tea are you using? What temperature of water, how long of a steep? As for the strength of green puerh I usually recommend starting with 1g per 30ml (1 oz) if brewing gongfu style, if the green puerh is young I will use water around 195f, a rinse or two is in order, then short steeps about 20 seconds or so increasing in length with each subsequent steep. If the tea is too weak you can add more leaf per ounce of water or lengthen the steep times, I prefer adding more leaf.

Mike Petro

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"In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary.

Reply to
Mike Petro

Hi Nico,

Black or green I usually start with 1 g of leaf per ounce of water and adjust to taste from there. Don't forget to rinse your tea first! I was taught to ALWAYS rinse (wash) the puerh. This is done by filling the pot with the water and then waiting for 3-5 breaths, then pour out this first infusion, do not drink it. I was also taught to do 2 rinses of shu puerh instead of just one. A side effect of this will probably be less of a caffeine high as the rinsing gets rid of a bunch of the caffeine.

Mixing chrysanthemum flowers with puerh is an old tradition that goes back centuries, you will often find it served this way in better Dim Sum restaurants. You can find black puerh cakes with chrysanthemum flowers pressed into them already

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I got mine from
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although I think his price is a little expensive for a 125g bing, (hint: bargain with him, he will negotiate). Another nice flavoring addition to puerh is puerh blossoms. These are the tea flowers which are also pressed into a bing shape. In the old days they were also mixed directly into the puerh cakes prior to being pressed.
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or buy them from
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Yes, quite tasty after dinner.

Mike Petro

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"In this work, when it shall be found that much is omitted, let it not be forgotten that much likewise is performed." Samuel Johnson, 1775, upon finishing his dictionary.

Reply to
Mike Petro

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