This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).

Ferris92 wrote:
This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).

George Orwell in his essay on how to brew a perfect cup of tea, said to
use Indian or Ceylon tea, not Chinese.


stePH, just sayin'
NP: King Crimson, "Facts of Life"
in cup: 2003 sheng brick pu-er from Tao of Tea, 4th infusion

"Ferris92" writes:

This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).

That generalization would be a lot weaker, I think, if you measured
the amount of tea by weight rather than volume. On the whole, with
Chinese manufacturing methods the dry leaf tends to be fluffier.

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

IMHO if you add ANYTHING to tea you turn it into a concoction. Sugar
and milk chemically react to tea changing the taste. If you're a Brit
you say for the better. I drink my share of Bubble and Chai but it
ain't tea. Indian teas are black with less moisture content than
Chinese green and Oolong. I can't remember the last time I've seen any
Indian tea of any grade bobble in the pot with a SG1. You can't get
any more dense and heavy than commercial Indian CTC. That one is
interesting because the granules will immediately suspend in the pot
before falling like a rock.

Jim

Lewis Perin wrote:
"Ferris92" writes:

This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).

That generalization would be a lot weaker, I think, if you measured
the amount of tea by weight rather than volume. On the whole, with
Chinese manufacturing methods the dry leaf tends to be fluffier.

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

As lamented in the teafreaks group on LJ, I cannot find a good green
tea from India. I found lovely white teas, but green teas from India
are terrible, so far. My 2 cents is that most of these greens have been
CTC and green tea doesn't lend itself well to cutting because it causes
so much astringency.

1) Any recommendations of good Indian greens?
2) Anyone else agree or disagree?

Otherwise, I find that Indian teas, especially first flush black teas
and white teas, are very fruity and malty, whereas Chinese teas tend to
have a much broader ranges of flavors. But my sampling of Indian teas
has been small, so I'm open to experiences that change my perception.

"Jason F in Los Angeles" skrev i en meddelelse
ups.com...
As lamented in the teafreaks group on LJ, I cannot find a good green
tea from India. I found lovely white teas, but green teas from India
are terrible, so far. My 2 cents is that most of these greens have been
CTC and green tea doesn't lend itself well to cutting because it causes
so much astringency.

1) Any recommendations of good Indian greens?
2) Anyone else agree or disagree?

I have tried and enjoyed a selection of green Darjeeling teas from the
German online shop www.nurnatur.de. Their certified organic teas come from
the Seeyok estate. The taste is lovely, herbal and rather subtle, but not so
flowery and complex as good Chines or Japanese greens can be. They are
orthodox teas, not CTC. I would definitely recommend them at least for
trying, however I do not know whether they ship abroad (they certainly did
that about four years ago).

Gyorgy

Jason F in Los
1/12/06


As lamented in the teafreaks group on LJ, I cannot find a good green
tea from India. I found lovely white teas, but green teas from India
are terrible, so far. My 2 cents is that most of these greens have been
CTC and green tea doesn't lend itself well to cutting because it causes
so much astringency.

1) Any recommendations of good Indian greens?
2) Anyone else agree or disagree?

Otherwise, I find that Indian teas, especially first flush black teas
and white teas, are very fruity and malty, whereas Chinese teas tend to
have a much broader ranges of flavors. But my sampling of Indian teas
has been small, so I'm open to experiences that change my perception.



Hi Jason,

I don't know of any fine truly green Indian teas, but I'd say this: While
Nilgiri and Assam teas are truly black -- oxidized to the max -- most
Darjeelings nowadays are on the green side, especially first flushes. Just
look at the leaf itself. Green bits abound. So, although we call it "black,"
Darjeeling teas are only partially oxidized...and you know what that makes
them, right? BTW, I've heard it said that in times past Darj's were truly
black, but modern taste demands otherwise.

Michael

Gyorgy wrote:
I have tried and enjoyed a selection of green Darjeeling teas from the
German online shop www.nurnatur.de. Their certified organic teas come from
the Seeyok estate. The taste is lovely, herbal and rather subtle, but not so
flowery and complex as good Chines or Japanese greens can be.

I fully agree, and I have tasted all green DJs I could get my hands on.
They're still working on it though, who knows.
Same applies to DJ Oolongs. Whatever they try up here IMO it's still
more Darjeeling than Ooolong. Especially when it comes to Gong-Fu most
if not all chinese Oolongs have been grown and manufactured to be
prepared that way. These days I still run into Darjeeling tea masters
who don't know too much about GF.
BTW: I found quite a few non-Oolong DJs who take Gong-Fu a lot better
than their Oolong brethren.
But then I enjoy my black and Oolong DJs for what they are, brillant
jewels in the world of teas.

Karsten / Darjeeling

Space Cowboy wrote:
IMHO if you add ANYTHING to tea you turn it into a concoction. Sugar
and milk chemically react to tea changing the taste. If you're a Brit
you say for the better. I drink my share of Bubble and Chai but it
ain't tea.

semi-OT (as it concerns that "other" drink) but yesterday one of the
ladies in the office here was sending another out to get "a coffee" and
specified a "white chocolate mocha". I commented, "I thought you were
having *coffee*."


stePH
in cup: Twinings Earl Grey

I've found that I really love darjeeling first flushes moreso than any
others, especially the Namring Estate one that they carry at
disneyland. It's got a lot of green in it, too. Gongfu
darjeeling...sounds like fun

"Ferris92" wrote in message
oups.com...
This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).


Ferris92, I admire you for being a dilettante. Well done! Your question is a
superb one.

As a child I was constantly fed dark Indian tea on a cold and damp island in
the North Atlantic. These days, every cell in my body aches for the dark
brew. I like it strong, dark, and manly. But is it a good thing? Like you, I
have decided to do the decent thing and try Chinese tea, but where to start?
For me, it has to be strong, full-bodied, forthright, upstanding, stern
even. I know some of you, here on this esteemed group, have refined
palettes and probably refined sensitivities, too. But I need to start with a
proletarian or plebian tea. I need a tea that riff-raff like me can feel at
home with.



You, the wise of the tea world, I need your wisdom. Which Chinese tea should
I start with?



Oh! This is such a salacious subject. I am helplessly brewing a pot after
only reading ten messages.



Christopher

www.teamadness.com

Slightly true stories of tea drinking.

Christopher Richards wrote:
"Ferris92" wrote in message
oups.com...

This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).



Ferris92, I admire you for being a dilettante. Well done! Your question is a
superb one.

As a child I was constantly fed dark Indian tea on a cold and damp island in
the North Atlantic. These days, every cell in my body aches for the dark
brew. I like it strong, dark, and manly. But is it a good thing? Like you, I
have decided to do the decent thing and try Chinese tea, but where to start?
For me, it has to be strong, full-bodied, forthright, upstanding, stern
even. I know some of you, here on this esteemed group, have refined
palettes and probably refined sensitivities, too. But I need to start with a
proletarian or plebian tea. I need a tea that riff-raff like me can feel at
home with.



You, the wise of the tea world, I need your wisdom. Which Chinese tea should
I start with?

Lapsang Souchong - smells of bonfires and Laphroaig

anne



Oh! This is such a salacious subject. I am helplessly brewing a pot after
only reading ten messages.



Christopher

www.teamadness.com

Slightly true stories of tea drinking.

Christopher Richards wrote:
For me, it has to be strong, full-bodied, forthright, upstanding, stern
even. I know some of you, here on this esteemed group, have refined
palettes and probably refined sensitivities, too. But I need to start with a
proletarian or plebian tea. I need a tea that riff-raff like me can feel at
home with.

How about Yunnan? My coffee-drinking friend swears by it.

--crymad

1/13/06

Christopher Richards wrote:
"Ferris92" wrote in message
oups.com...

This is of course very broad, and incomplete because there are teas
that come from neither India or China, but I think it'd be interesting
to discuss the differences between these two primary tea sources.
Being a dilettante, I'll start with a generalization: Indian tea is
stronger than Chinese (generally). Usually, I've found, Indian tea is
one teaspoon per cup and Chinese is more like a tablespoon (if not
more).



Ferris92, I admire you for being a dilettante. Well done! Your question is a
superb one.

As a child I was constantly fed dark Indian tea on a cold and damp island in
the North Atlantic. These days, every cell in my body aches for the dark
brew. I like it strong, dark, and manly. But is it a good thing? Like you, I
have decided to do the decent thing and try Chinese tea, but where to start?
For me, it has to be strong, full-bodied, forthright, upstanding, stern
even. I know some of you, here on this esteemed group, have refined
palettes and probably refined sensitivities, too. But I need to start with a
proletarian or plebian tea. I need a tea that riff-raff like me can feel at
home with.



You, the wise of the tea world, I need your wisdom. Which Chinese tea should
I start with?

Lapsang Souchong - smells of bonfires and Laphroaig

anne

WOW! I love Laphroaig, and I recently drank a loose leaf sheng pu'erh that
was a little bon fire in a cup. Cool!!

Michael

1/13/06




Christopher Richards wrote:
For me, it has to be strong, full-bodied, forthright, upstanding, stern
even. I know some of you, here on this esteemed group, have refined
palettes and probably refined sensitivities, too. But I need to start with a
proletarian or plebian tea. I need a tea that riff-raff like me can feel at
home with.

How about Yunnan? My coffee-drinking friend swears by it.

--crymad


A good honest Keemun is what he wants. Nice and thick and winey and/or
chocolatey. Can't go wrong. If it's gonna be a Yunnan, he's more apt to find
a mapley one in the blond leaf style known as Royal or Golden. Otherwise,
more likely peppery. What do you think? Just thoughts.

Michael