The FAQ recently posted has this as its Oolong list:

> Oolong:
> Ti Kuan Yin [Tai Guanyin] (Mainland China)
> Formosa Oolong (Taiwan, many varieties)
> Pu-erh (China)

I don't get why Pu-erh is in there. Isn't Pu-erh
oxidized much more extensively even than black
teas? Shouldn't it either be listed as a style of
black, or in its own category?


Randy

RJP > writes:

> The FAQ recently posted has this as its Oolong list:
>
> > Oolong:
> > Ti Kuan Yin [Tai Guanyin] (Mainland China)
> > Formosa Oolong (Taiwan, many varieties)
> > Pu-erh (China)
>
> I don't get why Pu-erh is in there. Isn't Pu-erh oxidized much more
> extensively even than black teas?

I don't think so. The amount of oxidation varies a lot among Puerhs.

> Shouldn't it either be listed as a style of black, or in its own
> category?

I would vote for a separate category. Puerh gets oxidized by
different methods than oolongs and blacks, and the difference
definitely carries into the cup.

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

"Lewis Perin" > wrote in message
news
> RJP > writes:
> > Isn't Pu-erh oxidized much more extensively even than black
teas?
>
> I don't think so. The amount of oxidation varies a lot among
Puerhs.
>
> > Shouldn't it either be listed as a style of black, or in its
own
> > category?
>
> I would vote for a separate category. Puerh gets oxidized by
> different methods than oolongs and blacks, and the difference
> definitely carries into the cup.

I agree, although I'm not sure it's correct to use the term
"oxidized" in this connection. For black (red) tea processing,
the fermentation (oxidation) procedure involves oxidation of the
catechins in the green leaves, turning them into tannins
(theaflavins and thearubigins). Since the fermentation of Pu'erh
tea involves some kind of ripening or ageing, I assume this is
another kind of fermentation (and not oxidation at all).

RJP > wrote:
> The FAQ recently posted has this as its Oolong list:

>> Oolong:
>> Ti Kuan Yin [Tai Guanyin] (Mainland China)
>> Formosa Oolong (Taiwan, many varieties)
>> Pu-erh (China)

I haven't fixed that yet? Sorry. I'll get to it after I finish moving.

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Christopher Roberson > wrote:
> RJP > wrote:
>> The FAQ recently posted has this as its Oolong list:

>>> Oolong:
>>> Ti Kuan Yin [Tai Guanyin] (Mainland China)
>>> Formosa Oolong (Taiwan, many varieties)
>>> Pu-erh (China)

> I haven't fixed that yet? Sorry. I'll get to it after I finish moving.

Fixed.

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any and all unsolicited commercial E-mail sent to this address
is subject to a download and archival fee in the amount of $500
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