Well I don't think I've seen this discussed here before so here goes: I
usually drink my red teas with milk and sugar. When I do that I have noticed
that the Assams and Ceylons and the African teas too are a sort of a tan
color while the China reds (keemun, yunnan, and kind of congou) have a
greyish cast to the color of the liquid (this is with milk). Has anyone else
noticed that and what do you think causes it?

Curious,

Melinda