Just tried some "Original Russian Tea", made by Kwong Sang Tea Co.,
Ltd. in Hong Kong -- I love it. Robust and refreshing. One
question: Do they use baking soda as an additive? As I poured
boiling water over the tea leaves, I noticed a chem reaction similar
to baking soda, except for the color. What do you think of this?
Maybe it's common for some teas to react in this way. OTOH, maybe
not.

Bob
Syracuse, NY

If correctly processed, tea should have 'nothing added and only water
taken away'.

Lessons to learn:
1. Original Russian tea is probably best sourced from Russia, not Hong
Kong.
2. Any tea that gives a chemical reaction on steeping is best avoided
like the plague
3. Caveat emptor

Nigel at Teacraft

On Mar 2, 3:51*am, bob syr > wrote:
> Just tried some "Original Russian Tea", made by Kwong Sang Tea Co.,
> Ltd. in Hong Kong -- I love it. *Robust and refreshing. *One
> question: *Do they use baking soda as an additive? *As I poured
> boiling water over the tea leaves, I noticed a chem reaction similar
> to baking soda, except for the color. *What do you think of this?
> Maybe it's common for some teas to react in this way. *

We have had many a discussion on what is called tea 'frothing' or
'foaming'. It is more apparent to people who brew in glass and wonder
if their tea has rabies. I think the last discussion was about
acidity/alkalinity. There has been no agreement. I have a tin of KS
Russian tea and I thought it more appropriate for Samovar concentrate
brewing. There is a popular tea known as Russian Caravan which is a
milder version. You might want to compare with Russian brands of the
same. Id say if you like the taste try a tin of KS Lapsang Souchong.
KS is a place to start in Chinese tea taste but dont linger too long.
Its a taste at a price like any tea.

Jim

PS KS has a reputation of selling cheap teas but I have tins of PoLei
from the early 80s worth their weight in gold these days. I have some
of their other teas from that period I wouldnt sell.


On Mar 1, 8:51 pm, bob syr > wrote:
> Just tried some "Original Russian Tea", made by Kwong Sang Tea Co.,
> Ltd. in Hong Kong -- I love it. Robust and refreshing. One
> question: Do they use baking soda as an additive? As I poured
> boiling water over the tea leaves, I noticed a chem reaction similar
> to baking soda, except for the color. What do you think of this?
> Maybe it's common for some teas to react in this way. OTOH, maybe
> not.
>
> Bob
> Syracuse, NY

bob syr > writes:

> Just tried some "Original Russian Tea", made by Kwong Sang Tea Co.,
> Ltd. in Hong Kong -- I love it. Robust and refreshing. One
> question: Do they use baking soda as an additive? As I poured
> boiling water over the tea leaves, I noticed a chem reaction similar
> to baking soda, except for the color. What do you think of this?
> Maybe it's common for some teas to react in this way. OTOH, maybe
> not.

I've no idea whether Kwong Sang adulterates its tea leaves, but it's
hardly unprecedented for bicarbonate to be added as a means to intensify
the color of the liquor. See, for example,

http://www.ellenskitchen.com/faqs/chaikash.html

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

bob syr wrote:
> ... As I poured
> boiling water over the tea leaves, I noticed a chem reaction similar
> to baking soda, except for the color. What do you think of this?
> Maybe it's common for some teas to react in this way.

Baking soda wouldn't do this - it needs a large amount of acid to
release the CO2, more than would likely be found in any drinkable water.
Baking *powder* contains the required acid, either ready to react at
room temperature on addition of water, or activated by heat ("double
acting").

I'll bet a nickel that it's just air being expelled from the leaves.
Done near boiling, the volume of bubbles could be considerably increased
by the high vapor pressure of water.

-DM

I just had a mad dog Bi Luo Chun a few minutes ago. I can make almost
any tea I have do this to some extent. I drink my teas off the top in
a double walled glass cup so Im up close and personal. The closest I
can get to boiling is 200F at my altitude. My water from a deep
acquifer has high mineral content. I dont rule out glass exaggerating
the phenomenom over clay or porcelain. I do sloppy pours in the sense
I want to agitate the leaves which might add trapped oxygen element.
I dont have much motivation trying to isolate the contributing factor
(s) because I wouldnt change my brewing methods.

Jim

On Mar 2, 4:50 pm, DogMa > wrote:
> bob syr wrote:
> > ... As I poured
> > boiling water over the tea leaves, I noticed a chem reaction similar
> > to baking soda, except for the color. What do you think of this?
> > Maybe it's common for some teas to react in this way.
>
> Baking soda wouldn't do this - it needs a large amount of acid to
> release the CO2, more than would likely be found in any drinkable water.
> Baking *powder* contains the required acid, either ready to react at
> room temperature on addition of water, or activated by heat ("double
> acting").
>
> I'll bet a nickel that it's just air being expelled from the leaves.
> Done near boiling, the volume of bubbles could be considerably increased
> by the high vapor pressure of water.
>
> -DM