On Jul 24, 9:37 am, Space Cowboy > wrote:
> Excellent observation. I don't think it has been brought up before.
> I don't have a clue. But I will say the 'red' color between Indian-
> Ceylon-Africa teas and the traditional Chinese red teas is quite
> noticeable. The Indians are tan brown and Chinese almost a blood
> red. I think what you see is absorption of this difference due to
> curdling. Another possibility are the tannin levels which would act
> as a pigment with the milk. I'd pay attention to the 'slick' or
> 'sheen' that can be seen on the tea surface in reflected light. I'd
> guess the Indian teas are producing more and the Chinese less just
> because Indian teas are good for one pot and the Chinese reds possibly
> more than one.
>
> Jim
>
> PS I drink my teas nude and sometimes that way myself but I'm darn
> careful.
>
>
>
> Melinda wrote:
> > 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- Hide quoted text -
>
> - Show quoted text -

I'd try at least an apron. Toci