hey, thanks for the replies... !!

yes, my water, unfiltered has a pH of 8... however, the water, once
filtered, which is how I make the tea, has a pH of 7... so alkaline water
wouldn't seem to be an issue..

iron I am not sure about... again, I use a filter, which may or may not
affect iron levels... but sounds plausible.. (if this is the case, I need to
worry about the water, not the tea !!)

Toci - it looks a bit blue sober or drunk !! - actually, probably looks
more blue sober - drunk I wouldn't care..!! (it's a blue tinge, not a pure
blue)

Cheers, thanks, Andrew

(drinking a riesling atm)


"Ozzy" <please.answer@NG> wrote in message
4.196...
> "piya" > wrote in
> :
>
>> have been drinking a ?cooked pu-erh... chun ming tuo with blue
>> lettering on the wrapper....
>>
>> after brewing, and drinking, the leftover tea turns a blue colour
>> after some hours...
>>
>> when drunk, the stuff looks and tastes fine...
>>
>> why ???? (should I continue to drink it ??)
>>
>> thanks, Andrew
>
> The questions about PH could be answered by making the tea in distilled
> water, if it's worth the trouble. Me, I think I would apply the motto,
> "What you don't know may hurt you a whole lot" to the sitation, and throw
> the tuo out -- it's only 100g of tea. You don't know what's causing the
> blue tinge. Why should it only emerge after several hours if it's due to
> the lettering? Dunno, but I wouldn't mess with it.
>
> Ozzy