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

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

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

On Jul 24, 10:37 am, Space Cowboy > wrote:

> The Indians are tan brown and Chinese almost a blood red.

hmmm...
out of context, but interesting discovery... :P

On Jul 24, 4:16 am, "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?
>
Chana black teas (reds) are not manufactured with milk in mind - they
are longer oxidised than a tea intended for milk. Long oxidation
gives little Theaflavin (the bright orange astringent polyphenol) and
a lot of the dull brown polyphenol Thearubigin which is formed fron
condensed polymerized theaflavin - orthodox manufacture as the China
tea receive also favors thearubigin. These China teas have a greyness
when milked which in excess is termed slatey (ISO tea term No.2228).
Shorter oxidation teas, particularly CTC teas from East africa and
Assam intended for the milk loving UK, Irish and Pakistani markets
have a higher ratio of TF versus TR (they are dried before the process
proceeds too far along theTR route) and present red orange (tan) in
the cup.
I remember making some very good milkers in China using China leaf and
CTC - which passed for Assams - same leaf, different process!.

Nigel at Teacraft

Another reason you should shop ethnic markets for tea. You'll never
find two brands of the same type that taste the same.

Jim

PS I can't believe the fresh leaf from a tea bush in Africa would
taste the same as one from China.

Nigel wrote:
> Shorter oxidation teas, particularly CTC teas from East africa and
> Assam intended for the milk loving UK, Irish and Pakistani markets
> have a higher ratio of TF versus TR (they are dried before the process
> proceeds too far along theTR route) and present red orange (tan) in
> the cup.

Space Cowboy > wrote:
>Another reason you should shop ethnic markets for tea. You'll never
>find two brands of the same type that taste the same.

Hell, for a lot of those brands, you won't find two boxes that taste the
same.

>PS I can't believe the fresh leaf from a tea bush in Africa would
>taste the same as one from China.

I can believe it, BUT I can believe that the extensive processing required
would kind of kill the subtlety and art of the whole thing. That's not
necessarily a bad thing in some cases, though.
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."