Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

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Default ctc green teas?

Hi all,

I recently ordered a Yama glass teapot from Northwest Glass Design as
a present (looks like a cross between a gaiwan and a kyuusu, with a
roomy metal mesh filter; 10oz)
http://www.coffeeandteapots.com/wond...ker-p-214.html

It came (for a small fee) with a small quantity of Kapchorua green tea
from Kenya, which I found more information on he
http://www.culinaryteas.com/Store/Kenya_Green.html

"Unlike most other green teas Kapchorua does not steam its green
tea. After withering, the tea leaves are put through a CTC machine
(two opposing and compressing rollers with angled blades which
Cut, Tear & Curl the leaves). The cells in the leaves break down,
releasing the leafs fluids, and instantly fermentation
starts. The tea (it is a bright iridescent green mash at this
point) is then put into a fluid bed tea dryer. Approximately 2-3
minutes elapses from the time the tea leaves the CTC machine until
it is in the dryer. This brief time gives this tea its wonderful
body and flavor, yet retaining the green tea characteristics."

It smells absolutely delicious. I'm looking forward to trying it --
With luck, I've found a green tea my mother will like. *grin*


N.
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Kapchorua is a relatively small tea estate in Kericho area East of the
Rift in Kenya. Some African and a few Indian companies have
experimented with CTC green tea and I have tasted a few, in fact have
some Malawi LTP green in my tasting room now. The general rule is to
fire right after the CTC cut - avoiding oxidation by speed rather than
steaming or parching. The result so far is a rather harsh metallic
cup lacking any sublety or aroma - perhaps Kapchorua has managed to
succeed where others have so far failed? - I would be happy to hear of
their success. Oddly the same leaf from the same bush that makes an
acceptable black tea and an evil green tea can be persuaded to produce
a sublime white tea - so we have found in Malawi where even the soft
stems of the tips can be fashioned into a perfect exotic tea - for
example Google "Antlers d'Amour"

Nigel at Teacraft

On Jan 15, 5:27 am, Natarajan Krishnaswami > wrote:
> It came (for a small fee) with a small quantity of Kapchorua green tea
> from Kenya, which I found more information on he
> http://www.culinaryteas.com/Store/Kenya_Green.html
>
> "Unlike most other green teas Kapchorua does not steam its green
> tea. After withering, the tea leaves are put through a CTC machine
> (two opposing and compressing rollers with angled blades which
> Cut, Tear & Curl the leaves). The cells in the leaves break down,
> releasing the leaf's fluids, and instantly fermentation
> starts. The tea (it is a bright iridescent green mash at this
> point) is then put into a fluid bed tea dryer. Approximately 2-3
> minutes elapses from the time the tea leaves the CTC machine until
> it is in the dryer. This brief time gives this tea its wonderful
> body and flavor, yet retaining the green tea characteristics."
>
> It smells absolutely delicious. I'm looking forward to trying it --
> With luck, I've found a green tea my mother will like. *grin*
>
> N.


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Default ctc green teas?

On 2008-01-15, Nigel > wrote:
> Kapchorua is a relatively small tea estate in Kericho area East of the
> Rift in Kenya. [snip]


Thanks for the information; that's quite interesting.

> The result so far is a rather harsh metallic cup lacking any sublety
> or aroma - perhaps Kapchorua has managed to succeed where others
> have so far failed? - I would be happy to hear of their success.


I just made a cup with 3g tea and 160F water.

It isn't overflowing with subtlety (sic), but the metallic flavors and
astringency are well enough contained that they merely lighten the cup
without overwhelming it. It's intriguing, and the flavor/sensation
lingers (30 minutes so far).

The liquor is a coppery brown; lighter than Assam CTC. Flavor-wise,
it's much better than US bag tea. It's lighter than Assam CTC in
flavor as well, with some echoes of Ceylon fannings or Keemun, and the
rawness/bitterness of some Darjeelings. All in all, I could drink
this fairly often (stomach permitting). Augment-wise, it's pleasant
by itself, but would probably stand up nicely to lemon and/or-sugar --
probably not milk-friendly, though, but de gustibus etc.

Antlers d'amour sound fantastic. Next purchase....


N.
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On 2008-01-15, Natarajan Krishnaswami > wrote:
> Augment-wise, it's pleasant by itself, but would probably stand up
> nicely to lemon and/or-sugar -- probably not milk-friendly, though,
> but de gustibus etc.


I forgot to mention the leaf. Dry, it looks like lightish brown (a
bit lighter than Assam) CTC. Infused, the leaf is distinctly green,
but dark (and CTC-looking).

I recant. There was something to it... so I made a cup, added a small
splash of milk, squeezed in a bit of ginger juice, and added some
sugar. The color is all wrong (way too pale/watery), but it's
delicious: the citrusy/metallic bits mesh with the ginger, the
bitterness with the sugar, and the astringency with the milk, leaving
just enough of all of these to please me. I didn't expect this.

While it's certainly a straightforward tea, it's not as one
dimensional as I had thought from the first cup.


N.
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