Alex Chaihorsky > wrote:
> because puerh never (even in China, let alone Tibet
> or Mongolia) was an everyday tea.

Wait a minute, Alex. In ordinary cafes in Hong Kong the standard drink,
served like water without ordering it, seems to be lukewarm very weak
pu erh (bo lay). My guess is that it's a tradition from the times when
all drinking water should be boiled. Also, dim sum restaurants there serve
a lot of pu erh.

On the other hand, a Chinese colleague gave me a can of what he said was
"purple noble lady" and it turned out to be oolong, though he said it was
pu erh. So I thin there is a lot of confusion (but I know what I drank in
HK).

Best,

Rick.