Hi,

I've tried two varieties or types or styles (I'm not sure what the correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:
http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more expensive.

Can someone explain the difference in these teas, with maybe some background
on its production, etc.? Also, why is the "light" one the primo expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

Thanks.


Doug

"Doug Hazen, Jr." writes:

I've tried two varieties or types or styles (I'm not sure what the correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:
http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more expensive.

Can someone explain the difference in these teas, with maybe some background
on its production, etc.? Also, why is the "light" one the primo expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

First of all, it's risky to draw a trend from two cases. Please don't
assume that a more heavily roasted (or baked) tea will be cheaper or
worse. There could be many reasons for a difference in price.

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

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

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

/Lew

For which they should be hanged upside down by the hm... spheres.

Sasha.

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

/Lew

For which they should be hanged upside down by the hm... spheres.

Sasha.

Hi Lew,

I didn't mean to imply *I* thought the darker roasted Dahongpao was
inferior - quite the contrary: I like it much better, and I've already
passed off two packages of the light version, which to me is practically
tasteless. That in fact is the point of my question: the - to me - inferior
tea costs 2 to 3 times what the - to me - better version costs. I'm trying
to understand why a practically tasteless version of a tea costs so much
more than a rich, full-flavored version. A paradox.

Doug


"Lewis Perin" wrote in message
news
"Doug Hazen, Jr." writes:

I've tried two varieties or types or styles (I'm not sure what the
correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the
Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:

http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more
expensive.

Can someone explain the difference in these teas, with maybe some
background
on its production, etc.? Also, why is the "light" one the primo
expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

First of all, it's risky to draw a trend from two cases. Please don't
assume that a more heavily roasted (or baked) tea will be cheaper or
worse. There could be many reasons for a difference in price.

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

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

Hi Lew,

I didn't mean to imply *I* thought the darker roasted Dahongpao was
inferior - quite the contrary: I like it much better, and I've already
passed off two packages of the light version, which to me is practically
tasteless. That in fact is the point of my question: the - to me - inferior
tea costs 2 to 3 times what the - to me - better version costs. I'm trying
to understand why a practically tasteless version of a tea costs so much
more than a rich, full-flavored version. A paradox.

Doug


"Lewis Perin" wrote in message
news
"Doug Hazen, Jr." writes:

I've tried two varieties or types or styles (I'm not sure what the
correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the
Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:

http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more
expensive.

Can someone explain the difference in these teas, with maybe some
background
on its production, etc.? Also, why is the "light" one the primo
expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

First of all, it's risky to draw a trend from two cases. Please don't
assume that a more heavily roasted (or baked) tea will be cheaper or
worse. There could be many reasons for a difference in price.

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

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

"Doug Hazen, Jr." writes:

Hi Lew,

I didn't mean to imply *I* thought the darker roasted Dahongpao was
inferior - quite the contrary: I like it much better, and I've already
passed off two packages of the light version, which to me is practically
tasteless.

I wasn't implying anything about what *you* thought.

That in fact is the point of my question: the - to me - inferior
tea costs 2 to 3 times what the - to me - better version costs. I'm trying
to understand why a practically tasteless version of a tea costs so much
more than a rich, full-flavored version. A paradox.

De gustibus...

"Lewis Perin" wrote in message
news
"Doug Hazen, Jr." writes:

I've tried two varieties or types or styles (I'm not sure what the
correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the
Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:

http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more
expensive.

Can someone explain the difference in these teas, with maybe some
background
on its production, etc.? Also, why is the "light" one the primo
expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

First of all, it's risky to draw a trend from two cases. Please don't
assume that a more heavily roasted (or baked) tea will be cheaper or
worse. There could be many reasons for a difference in price.

That said, the heating of tea subsequent to the heating that stops
oxidation is believed to extend the shelf life of tea. It can also
tend to mask some of the underlying deficiencies in the flavor and
aroma of a tea by introducing new flavor/aroma elements. Which is to
say, if the underlying tea isn't too good or fresh, some vendors may
be inclined to roast it a lot as a kind of salvage operation.

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



--

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

Let me speculate too...

01. The 2 DaoHongpao you tasted could be from different vendors?

02. Teas in China are undergoing a revolution, many oolongs are turning
toward the make of Taiwan oolongs, which are oxidated on the lighter side
with less baking at the end. Many Chinese tea makers who intend to cash in
on this (Taiwan oolongs have for a time been THE TEA in the international
market) turn to producing lighter oolongs, Wuyi teas are not spared. This
trend is enforced by the younger Chinese generation who prefer the floral
fragrances to the deeper fragrances of heavier oxidated and fruiter oolongs.
This may be one reason the vendor sells the lighter Da Hongpao at a higher
price.

03. In the past, a heavy oxidated and baked Da Hongpao could keep for
years, from the teas I've tasted these several years, I find that many Da
Hongpaos, despite the appareance of heavy oxidation and baking, the tea
could not outlast 2 years without comprising its quality. I snooped around
and found 2 versions be way of explanation:

a. that the tea is processed speedily with some shortcuts, hence
producing a tea that's wonderful only for a short period.
b. the tea is processed speedily and deliberately made to be lighter,
where initially the fragrance and flavour are there but not strong; however,
after leaving it aside to continue the chemical reaction on its own, it will
taste wonderful later, like a slow bloomer. The optimal period of the tea
is shortlived, however, and falls back to mediocrity quickly.

My guesses, based on the above, a

I. The darker Da Hongpao has reached its pinnacle, and best taste now or
it'll diminish soon, thus the vendor wants to sell it off quickly and offer
it at a lower price. the lighter Da Hongpao can be kept for a while longer
till it reaches its optimal level, so the vendor wants to sell it off at a
higher price, because you can keep it around longer and it'll even better
later.

II. The vendor is trying to cash in on the younger market preference, and
the Taiwan oolong's fame in the international market.

III. The vendor doesn't know his tea and is selling the newer and lighter
Da Hongpao (which may or may not be of lower quality) at a higher pricer,
while seeing the old Dahongpao, thinks it's an old tea (with its darker
colour and baked smell) and since books do not mention old teas favourably,
better to sell off the old tea first.

More guesses, anyone? :")

Samar

"Doug Hazen, Jr." wrote in message
...
Hi,

I've tried two varieties or types or styles (I'm not sure what the correct
word is) of Dahongpao, and they are so different I'm a little confused.

One type (e.g.: http://www.gray-seddon-tea.com/oolong.shtml, the Wuyishan)
has a pretty strong roasted/oxidized taste. The other style (e.g., same
site, the Reserve; also:
http://www.generationtea.com/store/p...9efd06e296a579)
seems much less roasted with a *much* milder taste. However the "light"
style is clearly considered the primo version, as it is MUCH more
expensive.

Can someone explain the difference in these teas, with maybe some
background
on its production, etc.? Also, why is the "light" one the primo expensive
one? (As may be obvious, the "dark" style is much more to my liking.)

Thanks.


Doug