i can't find anything to tell me what this tea is. it was bought for
me from china (loose) as a gift and all the info i have is "it's very
expensive". appearance is very unusual: the tea looks like very
tightly rolled black joints - very long, sharp, twisted. you could
poke someone with the ends of each stick. On brewing, the leaves
unfurl slowly and give off the same kind of "air bubbles" the way
silver needles do, and you see that they are *green* not black. the
leaves are long, almost like plant leaves. here is the interesting
part, if you leave the leaves in, the taste turns bitter after about
10 minutes. this is with ONE stick, so i'm not using too large a
portion. one stick unfurls into about 2 long leaves. the unfurled
leaves are flat and kind of yellow-green. the taste is a mild, tea
colour is pale to mid yellow/light-brown.

this isn't silver needle, the length of the needles are very long,
about the length of my index finger. the smell of the leaves in the
bag is actually almost smoky. but the taste is closer to silver
needle/green tea. i found something called "black needle" on the
internet,and the description matches somewhat, but i wouldn't say the
appearance of the tea i have matches the pictures i've seen.

i need to know what this is because i'm curious, but also because i
want to know if i'm brewing it right. also because if it's so
expensive (conversion is about USD $18 for 50g) then i really should
know what i'm drinking.

fern_tay@.. wrote:
> ..
> expensive". appearance is very unusual: the tea looks like very
> tightly rolled black joints - very long, sharp, twisted. you could
> ..
> part, if you leave the leaves in, the taste turns bitter after about
> ..

Could this be the tea? :
'High Mountain Kuding Yen Cha' picture at
http://www.asiachi.com/40himoyencha.html

On Feb 11, 2:36 am, Elona > wrote:
> fern_tay@.. wrote:
> > ..
> > expensive". appearance is very unusual: the tea looks like very
> > tightly rolled black joints - very long, sharp, twisted. you could
> > ..
> > part, if you leave the leaves in, the taste turns bitter after about
> > ..
>
> Could this be the tea? :
> 'High Mountain Kuding Yen Cha' picture athttp://www.asiachi.com/40himoyencha.html

It's Kuding Cha. Although, it shouldn't be so expensive.

On Feb 11, 2:36 am, Elona > wrote:
> fern_tay@.. wrote:
> > ..
> > expensive". appearance is very unusual: thetealooks like very
> > tightly rolledblackjoints - very long, sharp, twisted. you could
> > ..
> > part, if you leave the leaves in, the taste turns bitter after about
> > ..
>
> Could this be thetea? :
> 'High Mountain Kuding Yen Cha' picture athttp://www.asiachi.com/40himoyencha.html

yes exactly! that is it. thank you very much. this is helpful - now
atleast i can adjust the brewing (and i know i'm lowering my
cholesterol and losing weight). power of the internet... love it.

Everything fits except for the mild agreeable taste. There is no Ku
in your Ding.

Jim

On Feb 10, 8:35 pm, wrote:
> On Feb 11, 2:36 am, Elona > wrote:
>
> > fern_tay@.. wrote:
> > > ..
> > > expensive". appearance is very unusual: thetealooks like very
> > > tightly rolledblackjoints - very long, sharp, twisted. you could
> > > ..
> > > part, if you leave the leaves in, the taste turns bitter after about
> > > ..
>
> > Could this be thetea? :
> > 'High Mountain Kuding Yen Cha' picture athttp://www.asiachi.com/40himoyencha.html
>
> yes exactly! that is it. thank you very much. this is helpful - now
> atleast i can adjust the brewing (and i know i'm lowering my
> cholesterol and losing weight). power of the internet... love it.

On Feb 12, 9:46 pm, "Space Cowboy" > wrote:
> Everything fits except for the mild agreeable taste. There is no Ku
> in your Ding.
>
> Jim
>

the ku came after awhile - if i left the leaf in for about 10 minutes
it was ku all right. my water wasn't hot enough. the difference was
i thought i had put in too many ding and made it bitter because i
didn't know it was supposed to be that way. i've done a few beis
since and it's v. like bittergourd. actually i don'tmuch like it

writes:

> On Feb 12, 9:46 pm, "Space Cowboy" > wrote:
> > Everything fits except for the mild agreeable taste. There is no Ku
> > in your Ding.
> >
> > Jim
> >
>
> the ku came after awhile - if i left the leaf in for about 10 minutes
> it was ku all right. my water wasn't hot enough. the difference was
> i thought i had put in too many ding

We're a family publication here at RFDT, so I wonder if someone whose
Chinese is better than mine can say whether this was a ribald remark.

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

> There is no Ku in your Ding.

>>the difference was
>>i thought i had put in too many ding and made it bitter because i
>>didn't know it was supposed to be that way

I'm lost.

Phyll



On Feb 12, 5:46 am, "Space Cowboy" > wrote:
> Everything fits except for the mild agreeable taste. There is no Ku
> in your Ding.
>
> Jim
>
> On Feb 10, 8:35 pm, wrote:
>
>
>
> > On Feb 11, 2:36 am, Elona > wrote:
>
> > > fern_tay@.. wrote:
> > > > ..
> > > > expensive". appearance is very unusual: thetealooks like very
> > > > tightly rolledblackjoints - very long, sharp, twisted. you could
> > > > ..
> > > > part, if you leave the leaves in, the taste turns bitter after about
> > > > ..
>
> > > Could this be thetea? :
> > > 'High Mountain Kuding Yen Cha' picture athttp://www.asiachi.com/40himoyencha.html
>
> > yes exactly! that is it. thank you very much. this is helpful - now
> > atleast i can adjust the brewing (and i know i'm lowering my
> > cholesterol and losing weight). power of the internet... love it.- Hide quoted text -
>
> - Show quoted text -