Lew -

I think that the fact that black teas are broken in the process for the
tealeaf juice to come out an have contact with oxygen is the answer. That
breaking:

1. Creates easy passages into the inside capillary system of the leaf this
tremendously increasing the permeability of such.
2. Breaks up the internal cell walls which makes the leaf almost an open
system for a liquid solute.
3. Because the leaf juice is partially squeezed out and almost completely
oxidized, the oxides are easier soluble in hot water and little remain
dissolved after the first brew.

Also there is a psychological twist here - with black teas we are used to a
very strong, dark and astringent taste of the first brew. Second and third
brews are quite weak and literally pale in comparison with the first one,
while consequent brews of green teas are, although even weaker, are not as
contrasty with the first one and thus do not feel "dead".

Sasha.



"Lewis Perin" > wrote in message
news
> "Indra" > writes:
>>
>> "Lewis Perin дµÀ£º
>> "
>> > [...why are oolongs and pu'ers so steepy?...]
>>
>> because they have experienced different manufacture. the decisive
>> technical tache is ferment. green teas, since all of them are
>> slightly fermented, therefore can't endure a long soakage.
>
> By that logic, black/red teas should do better than oolongs and
> Pu'ers, and they don't.
>
> /Lew
> ---
> Lew Perin /
> http://www.panix.com/~perin/babelcarp.html