Some thoughts on varietals from a 1996 FDA article:
"Different varieties of Camellia sinensis grow in different geographic areas and produce leaves that vary from a very small China leaf, perhaps one-half to three-quarters of an inch long, to the Assam leaf, which may be 3 or 4 inches long. Certain varieties are better suited than others for a particular processing method. For example, the China leaf from China and Formosa produces the best oolongs."
http://www.fda.gov/fdac/features/296_tea.html
As for the man's brewing methods, it obviously hasn't killed him yet. Whether it might be detrimental to you or I is another matter. I'll often keep adding to an infusion of yerba mate throughout the day, but I never keep it going into the next day.
Thanks,
Bill
Tea Guy Speaks
http://wileng.blogspot.com/
Tea Industry News
http://groups.yahoo.com/group/teaindustrynews/
Quote:
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Originally Posted by
I recently spoke with a Taiwanese tea merchant. Although hard to
understand, he made several interesting comments. One is that you have
to distinguish between the green, oolong, and black tea "process" and
the green, oolong, and black tea "tree." Most Taiwanese tea, he told
me, comes from the "green process" of an "oolong tree." I assume he
means that their tea is relatively unoxidized and comes from a varietal
of Camellia sinensis typically used to make oolong tea.
Does that make sense? Or is it more likely that he's referring to
altitude or ecological factors?
Another question: he brews pu-erh in a large glass kettle, removing the
leaves every three days but adding them more often, and boiling the
concotion before each serving. Is this normal? Is it safe?
Tom
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