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Experimental Pu'ers

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Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

Experimental Pu'ers

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#16 (permalink)

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25-10-2006, 11:02 AM posted to rec.food.drink.tea

MarshalN

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Posts: 67

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Roasting and oxidation again (was: Experimental Pu'ers)

wrote:

I´d say this highly depends on the way the leaves are manipulated
[transported, tossed, ...] after they´ve been carefully plucked as
well as the specific kinds of heat treatment they´ve been given.
During those all important phases
[harvesting-withering-tossing/manipulating-panning-baking-...] almost
everything else boils down to temperature/time.
AFAIR freshly plucked leaves don´t benefit too much from being exposed
to intense sunlight [UV, temp.] for extended periods, but then I´m
talking blacks (reds) and Oolongs and this possibly - or probably
doesn´t apply in the all mysterious world of Pu-Erh.
[I have pics of some leaves that have been gently plucked, transported
and sundried for 2 days - nice, even green all over them, but keeping
all those factors in mind that´s not necessarily the rule].

Karsten [Contemplating a 7th pot of that Ostfrisean brain buster]

Yes, it definitely depends a lot on how the tea was handled before
"kill-green" happened, but at the same time, much of it happens also
during the kill-green process. You can, for example, tell when a tea
has been improperly "killed" so to speak, when some leaves look like
they were baked a bit instead of getting the proper heat to be
pan-fried. i'm talking about puerh, mostly.

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