tag:blogger.com,1999:blog-8825055425170299721.post919615419861661266..comments2024-03-16T05:48:18.590-04:00Comments on Alex Zorach's Tea Blog: The Oxidation of Tea And Classifying Tea As Black, Green, Oolong, Etc.Alex Zorachhttp://www.blogger.com/profile/08335878680429494039noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8825055425170299721.post-4978412967963679912012-04-06T09:22:08.144-04:002012-04-06T09:22:08.144-04:00Hmm...now that I think about it, perhaps, maybe a ...Hmm...now that I think about it, perhaps, maybe a bit like some young sheng Pu-erh with larger leaves. Not that I have a huge experience with sampling Pu-erh to really say. It had none of the smoky or strongly edgy qualities that these teas often have though. But it was similarly bold.<br /><br />But it was quite a while ago that I sampled this tea that it's hard to recall and say for sure.Alex Zorachhttps://www.blogger.com/profile/08335878680429494039noreply@blogger.comtag:blogger.com,1999:blog-8825055425170299721.post-3654875105756025722012-04-05T20:29:52.708-04:002012-04-05T20:29:52.708-04:00That sounds very interesting! Is it in anyway simi...That sounds very interesting! Is it in anyway similar to puerh?Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.comtag:blogger.com,1999:blog-8825055425170299721.post-84047630225780721592012-04-04T16:58:42.375-04:002012-04-04T16:58:42.375-04:00What you say about the classification being based ...What you say about the classification being based on processing makes sense to me. The more I learn about tea, the more this method of classifying seems to make sense to me.<br /><br />One of the reasons I'm uncertain about the oxidation in this particular tea is that the leaves looked more reddish than is typical for green tea, after brewing. The liquor color is quite dark as well, much darker than a typical green tea.<br /><br />In terms of its flavor and aroma, it vaguely resembled the one example of Tai Ping Hou Kui that I've tried, and it also vaguely resembled a green tea I tried that was produced in Laos. However, it was quite unlike anything else I've tried and I do not know how to describe it more...I updated my blog post with a link to the review though if you're curious to read it.Alex Zorachhttps://www.blogger.com/profile/08335878680429494039noreply@blogger.comtag:blogger.com,1999:blog-8825055425170299721.post-66713913952186854122012-04-04T16:43:21.280-04:002012-04-04T16:43:21.280-04:00I think the classification of tea based on oxidati...I think the classification of tea based on oxidation is not based on the outcome (how much the tea is oxidized) but based on processing - whether oxidation enzyme is dis-activated, when it's done and how it's done. <br />If thinking from the processing aspect, there are less discrepancy (but there will always be some). But it's also harder for people to understand it this way. I think your article would be very helpful to those who care to learn more. And even for those who don't want to go deeper into biochemistry of tea, it's a good reading to break common myths such as thinking of white tea as snow white. <br /><br />About the above mentioned "darker green tea", I suspect its dark color is not because of oxidation. In green tea and puerh, when unwanted oxidation happens, the leaf appears red/brown (can be seen in spent leaves after brewing) and usually this happens in small spots or at the rims. If large part of the leaf turn dark brown, it's hard for the rest of the leaves to still maintain green. The Thai tea leaves still look dark green, so I guess it's just its color. But I've never had this tea. What's its liquor color and how does it taste?Gingkohttps://www.blogger.com/profile/00717840609096741544noreply@blogger.com