my tea turned blue !!!
have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on
the wrapper.... after brewing, and drinking, the leftover tea turns a blue colour after some hours... when drunk, the stuff looks and tastes fine... why ???? (should I continue to drink it ??) thanks, Andrew |
my tea turned blue !!!
Since no one has responded with an intelligent answer, I'll hazard a
guess... Perhaps your water is basic (high pH) rather than acidic (low pH). I'm wondering whether this is the same reaction you see in cooked red/ purple cabbage, which can turn blue if the pH is too high (vinegar is often added to keep the red color). Just a SWAG, Alan piya wrote: > have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on > the wrapper.... > > after brewing, and drinking, the leftover tea turns a blue colour after some > hours... > > when drunk, the stuff looks and tastes fine... > > why ???? (should I continue to drink it ??) > > thanks, Andrew |
my tea turned blue !!!
On Jan 18, 8:27*am, "piya" > wrote:
> have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on > the wrapper.... > > after brewing, and drinking, the leftover tea turns a blue colour after some > hours... > > when drunk, the stuff looks and tastes fine... > > why ???? (should I continue to drink it ??) > > thanks, Andrew Go ahead and drink it, but I suggest you try it when sober. Toci |
my tea turned blue !!!
On Jan 21, 2:16*pm, Alan > wrote:
> Since no one has responded with an intelligent answer, I'll hazard a > guess... > > Perhaps your water is basic (high pH) rather than acidic (low pH). I'm > wondering whether this is the same reaction you see in cooked red/ > purple cabbage, which can turn blue if the pH is too high (vinegar is > often added to keep the red color). > > Just a SWAG, > > Alan > > > > piya wrote: > > have been drinking a ?cooked pu-erh... chun ming tuo with blue lettering on > > the wrapper.... > > > after brewing, and drinking, the leftover tea turns a blue colour after some > > hours... > > > when drunk, the stuff looks and tastes fine... > > > why ???? (should I continue to drink it ??) > > > thanks, Andrew- Hide quoted text - > > - Show quoted text - His water might be full of iron, makes blue black colors with tannins |
my tea turned blue !!!
"piya" > wrote in
: > have been drinking a ?cooked pu-erh... chun ming tuo with blue > lettering on the wrapper.... > > after brewing, and drinking, the leftover tea turns a blue colour > after some hours... > > when drunk, the stuff looks and tastes fine... > > why ???? (should I continue to drink it ??) > > thanks, Andrew The questions about PH could be answered by making the tea in distilled water, if it's worth the trouble. Me, I think I would apply the motto, "What you don't know may hurt you a whole lot" to the sitation, and throw the tuo out -- it's only 100g of tea. You don't know what's causing the blue tinge. Why should it only emerge after several hours if it's due to the lettering? Dunno, but I wouldn't mess with it. Ozzy |
my tea turned blue !!!
hey, thanks for the replies... !!
yes, my water, unfiltered has a pH of 8... however, the water, once filtered, which is how I make the tea, has a pH of 7... so alkaline water wouldn't seem to be an issue.. iron I am not sure about... again, I use a filter, which may or may not affect iron levels... but sounds plausible.. (if this is the case, I need to worry about the water, not the tea !!) Toci - it looks a bit blue sober or drunk !! - actually, probably looks more blue sober - drunk I wouldn't care..!! (it's a blue tinge, not a pure blue) Cheers, thanks, Andrew (drinking a riesling atm) "Ozzy" <please.answer@NG> wrote in message 4.196... > "piya" > wrote in > : > >> have been drinking a ?cooked pu-erh... chun ming tuo with blue >> lettering on the wrapper.... >> >> after brewing, and drinking, the leftover tea turns a blue colour >> after some hours... >> >> when drunk, the stuff looks and tastes fine... >> >> why ???? (should I continue to drink it ??) >> >> thanks, Andrew > > The questions about PH could be answered by making the tea in distilled > water, if it's worth the trouble. Me, I think I would apply the motto, > "What you don't know may hurt you a whole lot" to the sitation, and throw > the tuo out -- it's only 100g of tea. You don't know what's causing the > blue tinge. Why should it only emerge after several hours if it's due to > the lettering? Dunno, but I wouldn't mess with it. > > Ozzy |
All times are GMT +1. The time now is 09:39 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter