try ebay. and good luck! let us know how it goes.

I never knew it when growing up but Camellia Sinensis is a common
ornamental shrub in the deep South along the coast.

Jim

Jenn wrote:
And I must say that I
have been succesful here in South Coastal Texas for most of what I
have tried Eeeh hawww!!! Maybe the climate here will be good. Has
anyone had any success in a US southern (subtropical) climate? And
where can I obtain seedlings? Do they need grafting?
Very cool job you must have done to get such sweet nice leaves even as
the tree was dying. Wonder if the tree grew for many years how your
harvest would be?
Jenn

On Sep 27, 8:56 pm, "George Cherry"
wrote:
I'd like to know the answer to the subject question.
I suspect it's white tea, but I want to be sure.

Thanks in advance,

George

George

There was a Chinese study done that take the same leaves and process
them differently for

green tea
white tea
oolong tea
red tea
black tea and
yellow tea

Guess what they found?

Among all of them, green tea is found to have the most similar
chemical composition to fresh tea leaves.

It is a fascinating study.

Which tea is less processed is really a matter of definition.

Length of time? Green tea.
Amount of oxidation? Green tea
Alteration of chemical composition? Green tea
Amount of heat applied? White tea

And so on...

You can defined your own least processed tea

Have fun!

Julian
http://www.amazing-green-tea.com

On Oct 1, 9:06 am, Space Cowboy wrote:
I never knew it when growing up but Camellia Sinensis is a common
ornamental shrub in the deep South along the coast.

Jim

Hey Jim,
I do not know if I have ever seen one. Looking at pictures of them
online, but not in a tea field, they look familiar, and I do know I
have seen some flowering camellias, So if you know they have been
around, and I am more southern than the majority of the southern
states (so. Tx) Maybe I will have a good chance to at least grow one
just for the sake of it. Yeah, I think it would be pretty cool to have
a tea tree.
and All of you thanks for the tips on the tea tree!!!
Jenn

"juliantai" wrote in message
ups.com...
On Sep 27, 8:56 pm, "George Cherry"
wrote:
I'd like to know the answer to the subject question.
I suspect it's white tea, but I want to be sure.

Thanks in advance,

George

George

There was a Chinese study done that take the same leaves and process
them differently for

green tea
white tea
oolong tea
red tea
black tea and
yellow tea

Guess what they found?

Among all of them, green tea is found to have the most similar
chemical composition to fresh tea leaves.

It is a fascinating study.

Which tea is less processed is really a matter of definition.

Length of time? Green tea.
Amount of oxidation? Green tea
Alteration of chemical composition? Green tea
Amount of heat applied? White tea

And so on...

You can defined your own least processed tea

Have fun!

Julian
http://www.amazing-green-tea.com

Ahh, thanks. From now on it will be green tea
in my "tea soup".

George

Yeah I think Julian is right.

But it doesn't mean that least processed tea is the best.
You should take your own needs and body situation into concern.
For example, if you have really weak stomach, then green tea or white
tea is not for you, you should go into oolong and black.
If you are sensitive to caffeine, then black tea and oolong tea
wouldn't be good choices, you should take green tea or white tea.

Tea is really complicated...even people grow up in tea culture
wouldn't master tea easily...

oneone

writes:

[...]
If you are sensitive to caffeine, then black tea and oolong tea
wouldn't be good choices, you should take green tea or white tea.

This is folklore. There's no reason to expect more caffeine in a cup
of black tea than you'll find in a cup of green tea. This issue has
been ventilated many times on RFDT, and nobody has yet provided
evidence for greater oxidation leading to more caffeine.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Oct 10, 9:27 am, Lewis Perin wrote:
writes:
[...]
If you are sensitive to caffeine, then black tea and oolong tea
wouldn't be good choices, you should take green tea or white tea.

This is folklore. There's no reason to expect more caffeine in a cup
of black tea than you'll find in a cup of green tea. This issue has
been ventilated many times on RFDT, and nobody has yet provided
evidence for greater oxidation leading to more caffeine.

/Lew
---
Lew Perin /


And yet they feel more stimulating. It might be the taste itself, or
it might be other stimulants that IIRC are present in tea. This isn't
a simple matter, in my opinion. I feel that it's not only a matter of
how strong of a stimulating effect you get but also that the effect is
different in nature. For instance, coffee and to a lesser extent,
black tea, will make me feel jittery, but not an oolong or a green
tea. Crystal meth is probably like coffee, but even more so.

writes:

On Oct 10, 9:27 am, Lewis Perin wrote:
writes:
[...]
If you are sensitive to caffeine, then black tea and oolong tea
wouldn't be good choices, you should take green tea or white tea.

This is folklore. There's no reason to expect more caffeine in a cup
of black tea than you'll find in a cup of green tea. This issue has
been ventilated many times on RFDT, and nobody has yet provided
evidence for greater oxidation leading to more caffeine.

And yet they feel more stimulating. It might be the taste itself, or
it might be other stimulants that IIRC are present in tea. This isn't
a simple matter, in my opinion. I feel that it's not only a matter of
how strong of a stimulating effect you get but also that the effect is
different in nature. For instance, coffee and to a lesser extent,
black tea, will make me feel jittery, but not an oolong or a green
tea.

Hmm, I don't notice a difference. And I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Crystal meth is probably like coffee, but even more so.

I'm relieved that you use the word "probably".

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On Oct 11, 10:09 am, Lewis Perin wrote:
writes:
On Oct 10, 9:27 am, Lewis Perin wrote:
writes:
[...]
If you are sensitive to caffeine, then black tea and oolong tea
wouldn't be good choices, you should take green tea or white tea.

This is folklore. There's no reason to expect more caffeine in a cup
of black tea than you'll find in a cup of green tea. This issue has
been ventilated many times on RFDT, and nobody has yet provided
evidence for greater oxidation leading to more caffeine.

And yet they feel more stimulating. It might be the taste itself, or
it might be other stimulants that IIRC are present in tea. This isn't
a simple matter, in my opinion. I feel that it's not only a matter of
how strong of a stimulating effect you get but also that the effect is
different in nature. For instance, coffee and to a lesser extent,
black tea, will make me feel jittery, but not an oolong or a green
tea.

Hmm, I don't notice a difference. And I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Crystal meth is probably like coffee, but even more so.

I'm relieved that you use the word "probably".

Haha! I don't really know. :P I think you may be right, though. With
black teas, you often have pulverized teabag assam and ceylon teas
that will have a stronger effect perhaps because caffeine is more
readily released from tea dust. I'll never get the same effect from a
black tea with large leaves like golden Yunnan, even if you use the
same weight of leaves and brew 10 times longer. But, I imagine, if you
made green tea into dust, it'll be close if not the same.


/Lew
---
Lew Perin /

writes:

On Oct 11, 10:09 am, Lewis Perin wrote:
writes:
[...black tea seems more stimulating than green...]

Hmm, I don't notice a difference. And I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Crystal meth is probably like coffee, but even more so.

I'm relieved that you use the word "probably".

Haha! I don't really know. :P I think you may be right, though. With
black teas, you often have pulverized teabag assam and ceylon teas
that will have a stronger effect perhaps because caffeine is more
readily released from tea dust. I'll never get the same effect from a
black tea with large leaves like golden Yunnan, even if you use the
same weight of leaves and brew 10 times longer. But, I imagine, if you
made green tea into dust, it'll be close if not the same.

Why not try green teabags, or even matcha, and report back to us?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

Lewis Perin wrote:
writes:

On Oct 11, 10:09 am, Lewis Perin wrote:
writes:
[...black tea seems more stimulating than green...]

Hmm, I don't notice a difference. And I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Crystal meth is probably like coffee, but even more so.

I'm relieved that you use the word "probably".

Haha! I don't really know. :P I think you may be right, though. With
black teas, you often have pulverized teabag assam and ceylon teas
that will have a stronger effect perhaps because caffeine is more
readily released from tea dust. I'll never get the same effect from a
black tea with large leaves like golden Yunnan, even if you use the
same weight of leaves and brew 10 times longer. But, I imagine, if you
made green tea into dust, it'll be close if not the same.

Why not try green teabags, or even matcha, and report back to us?

I don't want to spend ~$4 on lousy tea! All japanese teas I tried
smell and taste fishy. I may be insane, but the way I figure, I don't
want fishy flavor anywhere near my tea.. but I've heard gyokuro can be
good. Can anyone tell me if gyokuro is also fishy?

No matter.. what I'll do is take a cheapo young hyson tea from
specialteas (I think) and put it into mortar & pulverize it to bits.
And *then* report back!


/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html

On 11 Oct, 15:09, Lewis Perin wrote:
I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Oxidation - the pc term for fermentation in tea - does NOT affect the
theanine level. "Oxidation" as a process in tea is strictly the
enzyme catalysed oxidation of catechins to theaflavins mediated via
Polyphenol-oxidase or PPO. Theanine being an amino acid is unaffected
by PPO. Fermentation is however a whole lot more than just oxidation,
hence my preference for the former term, as it includes post oxidation
condensation and polymerization of theaflavins into many species of
thearubigins - none of which processes requires any oxygen - nor have
any affect on theanine level. There is potentially a slight reduction
in theanine level during firing (drying) due to Maillard reaction of
amino acids with sugars - but this should equally affect green teas.

Nigel at Teacraft (at present on vacation in Italy)

On 2007-10-15, Nigel wrote:
[snip nice post]
in theanine level during firing (drying) due to Maillard reaction of

One of my (strange) chef friends, as an aside, was thinking of getting
MAILLARD tattooed onto his knuckles. (However, he decided not to,
because most people would just ask why he tattooed MAIL and LARD onto
his hands.)

Nigel at Teacraft (at present on vacation in Italy)

Have a great time!

N.

On Oct 15, 2:24 pm, Nigel wrote:
On 11 Oct, 15:09, Lewis Perin wrote:

I just googled to try to see if
oxidation diminishes the level of theanine in tea, which could explain
what you perceive. I came up empty (not that this is conclusive!)

Oxidation - the pc term for fermentation in tea - does NOT affect the
theanine level. "Oxidation" as a process in tea is strictly the
enzyme catalysed oxidation of catechins to theaflavins mediated via
Polyphenol-oxidase or PPO. Theanine being an amino acid is unaffected
by PPO. Fermentation is however a whole lot more than just oxidation,
hence my preference for the former term, as it includes post oxidation
condensation and polymerization of theaflavins into many species of
thearubigins - none of which processes requires any oxygen - nor have
any affect on theanine level. There is potentially a slight reduction
in theanine level during firing (drying) due to Maillard reaction of
amino acids with sugars - but this should equally affect green teas.

Nigel at Teacraft (at present on vacation in Italy)

YES . Nigel, where can i find a detailed technical write up on these
processes?