FoodBanter.com - View Single Post

(myclee) writes:

> So, you say that both red tea and black tea are not the same in China
> because of the way to processes the tea are different. But, I just
> wondering are they both taste the same?

No, they don't. When this source says "black tea", they're referring
to the Chinese term "hei cha", which means Puerh and other so-called
fermented teas, e.g. Liu An. This has nothing to do with "red tea"
("hong cha" in Chinese), e.g. Keemun, Yunnan "black", etc.

It's very confusing, I know. When you see a document that looks as if
it was translated from the Chinese referring to "black tea", try to
figure out from the context whether they're using the term in the
Western or the Chinese sense.

> myclee
>
> "cc" > wrote in message >...
> > "Dan Stromberg" > wrote in message
> >
> > > http://chineseteas101.com/teaclass.htm
> > >
> > > Is it true that black tea and red tea are two different things in China?
> > > I had thought Red tea in china was what we called black tea in the West.
> >
> > That's not contradictory. As the site says, the process is different.
> >
> > Black tea :
> > -leaves are heated
> > -leaves are massaged by hand*
> > -time of maturation in high temperature
> > -leaves are massaged by hand*
> > -leaves are dried
> >
> > Red tea :
> > -leaves are displayed on baskets
> > -leaves are massaged by hand*
> > -fermentation
> > -leaves are dried
> >
> > *I translate without knowing the technical term in English, but that's
> > litterally what they do.
> >
> > Kuri

--

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html