Rick /22/05


> 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.

[Michael]
You will find the same in New York City, although us Gringos often get
Jasmine tea in Chinese restaurants, and have to ask for the Bo Lay.
(Otherwise, it's Bo Lay more often than not, at least in Chinatown.)
>
> 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).

Such sophistication. Perhaps your colleague was contemplating the Tea Fairy?

Michael