On 22 Oct 2005 04:12:55 -0700, "TJV" > wrote:

>In Asia teas are classified according to the colour of the infusion
>rather than leaf colour. Hence black tea is red tea and pu-er tea is
>black tea (if your pu-er is red then you probably aren't brewing it as
>strong as in Asia - try brewing it gongfu style).

Then what do you call young green puerh? What do you aged green puerh
of which the liquor is truly red and never black no matter how strong
you brew it ? For example right now I am drinking a late 70s green
7532 that yields an chestnut colored liquor, what would you call that?
Surely it is not a "black" tea based on color.

I was taught that the (Chinese) "black tea" designation was more
related to the fermentation style than the color of the liquor. Teas
such as Liu An and Liu Bao are true Chinese Black" teas yet their
liquor is never black.

BTW, you list vintages for your puerhs which is good, but most
customers who know their puerh will want to know the factory as well.
Also only a few of your puerhs specify whether they are
sheng/raw/green or shu/cooked/black, which is another crucial piece of
information.

Mike Petro
http://www.pu-erh.net