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Darjeeling question?
The only Darjeeling that I have had and known it was Twinings in the
purple can. I don't know if anyone else has had this one, but it was much too green tasting for me and I am looking for more of a red tea. Are most Darjeelings like this (kinda green) or does it run the gamut like oolong? I have had all types of oolong, but similarly I like the darker ones and not the Taiwanese anes that really taste like a green tea to me. Anyone have darker Darjeeling or oolong recommendations? I am looking to try fine black teas, but do not want any half green types. |
Darjeeling question?
bloehard > writes:
> The only Darjeeling that I have had and known it was Twinings in the > purple can. I don't know if anyone else has had this one, but it was > much too green tasting for me and I am looking for more of a red tea. > Are most Darjeelings like this (kinda green) or does it run the gamut > like oolong? I have had all types of oolong, but similarly I like the > darker ones and not the Taiwanese anes that really taste like a green > tea to me. > Anyone have darker Darjeeling or oolong recommendations? I am looking > to try fine black teas, but do not want any half green types. Based on what you tried and how it tasted to you, I think you should stay away from Darjeelings for a while. Your taste may change, so don't give up on them forever. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
Darjeeling question?
Go to a local Indian grocery store and try a can of Lipton Green Label or
Brooke Bond Supreme teas. That is a cheap way of getting some exposure to Darjeeling. And are more"black" than "green". -- Aloke ---- to reply by e-mail remove 123 and change invalid to com "bloehard" > wrote in message ... > The only Darjeeling that I have had and known it was Twinings in the > purple can. I don't know if anyone else has had this one, but it was > much too green tasting for me and I am looking for more of a red tea. > Are most Darjeelings like this (kinda green) or does it run the gamut > like oolong? I have had all types of oolong, but similarly I like the > darker ones and not the Taiwanese anes that really taste like a green > tea to me. > Anyone have darker Darjeeling or oolong recommendations? I am looking > to try fine black teas, but do not want any half green types. |
Darjeeling question?
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Darjeeling question?
"bloehard" > wrote in message ... > The only Darjeeling that I have had and known it was Twinings in the > purple can. I don't know if anyone else has had this one, but it was > much too green tasting for me and I am looking for more of a red tea. > Are most Darjeelings like this (kinda green) or does it run the gamut > like oolong? I have had all types of oolong, but similarly I like the > darker ones and not the Taiwanese anes that really taste like a green > tea to me. > Anyone have darker Darjeeling or oolong recommendations? I am looking > to try fine black teas, but do not want any half green types. Upton currently has one Darjeeling still made in the older style: TD75 (Tongsong Dtriah Estate FTGFOP Second Flush (DJ-291)). But the trend in Darjeeling is to a oolong style for second flush and a green style for first flush. Personally, I'm all for it - If I want strong black tea I'll drink Nilgiri or Assam. But to each his own. I've not tried the tea above, but I have had others from Upton made in the older style and they were good. I just prefer the modern styles. Regards, Dean |
Darjeeling question?
Michael Plant wrote:
> Further, oxidizing (fermenting, if you like) was discussed here or elsewhere > recently. Exposure to air in a clean, but not overly dry, environment might > do it. This re-raises the question of what is meant in the tea world by the terms *oxidation* and *fermentation*. The latter is generally considered to be a biochemical process, requiring enzymes, which may be present as live organisms (as in wine production) or their residues (as in brewing beer or whiskey mash). I would have thought that such enzymes are unlikely to survive later stages of tea treatment, though someone else here (Nigel?) might know. That leaves plain old autoxidation, a slow process at room temperature. Though people do go on about aged oolongs, I'm inclined to suspect that it's the repeated roasting rather than slow oxidation that does whatever that magic may be. Certainly a lot of the desirable notes in many teas are embodied in relatively fragile molecules that won't survive repeated roasting or long storage in air. So - I don't doubt that green Darjeelings can be moved over to another, less-astringent taste regime. But I think it would be hard to get that old-style oolongsome effect outside of the initial process. I miss the old Darjeeling style as well. Can anyone recommend specific (and readily available) offerings to add to Dean's list? -DM |
Darjeeling question?
Aloke Prasad > wrote:
>Go to a local Indian grocery store and try a can of Lipton Green Label or >Brooke Bond Supreme teas. That is a cheap way of getting some exposure to >Darjeeling. And are more"black" than "green". Is it my imagination, or have Darjeelings, on the average, been getting greener and greener in the past twenty years or so? I do much prefer a more strongly fermented Darjeeling, but they seem to be increasingly hard to find. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Darjeeling question?
DogMa > writes:
> Michael Plant wrote: > > Further, oxidizing (fermenting, if you like) was discussed here or > > elsewhere recently. Exposure to air in a clean, but not overly > > dry, environment might do it. > > This re-raises the question of what is meant in the tea world by the > terms *oxidation* and *fermentation*. The latter is generally > considered to be a biochemical process, requiring enzymes, which may > be present as live organisms (as in wine production) or their residues > (as in brewing beer or whiskey mash). I would have thought that such > enzymes are unlikely to survive later stages of tea treatment, though > someone else here (Nigel?) might know. From what I've gleaned, the oxidation that takes place during tea manufacture, e.g. in blacks and oolongs, the process that gives them a different taste and mouth feel - not to mention aroma - from greens, is oxidation of *polyphenols*. And this oxidation is catalyzed by *enzymes* in the leaves known as polyphenol oxidases. These enzymes, from what I've gathered, are destroyed in the application of high heat (fixation) during tea manufacture. I'm not a chemist, so I welcome correction or refinement of this sketch. > That leaves plain old autoxidation, a slow process at room > temperature. Though people do go on about aged oolongs, I'm inclined > to suspect that it's the repeated roasting rather than slow > oxidation that does whatever that magic may be. Certainly a lot of > the desirable notes in many teas are embodied in relatively fragile > molecules that won't survive repeated roasting or long storage in > air. All of this seems plausible, but it leaves open the question of what's being oxidized post fixation. If it isn't polyphenols, then its oxidation won't give the leaves more black/oolong character, presumably. > So - I don't doubt that green Darjeelings can be moved over to > another, less-astringent taste regime. But I think it would be hard to > get that old-style oolongsome effect outside of the initial process. Obviously we agree. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
Darjeeling question?
Lew wrote:
> All of this seems plausible, but it leaves open the question of what's being oxidized post fixation. If it isn't polyphenols, then its oxidation won't give the leaves more black/oolong character, presumably. For example chlorophyll > phenophytin. You´ll most probably notice this behaviour during the classic, staged processing of Oolong teas. While some proper panning/steaming of the leaves stops any enzyme activitiy there´s still a lot of biochemical life in those leaves, most evident during further panning/rolling cycles and of course during the firings (changes in colors, aromas). > All of this seems plausible, but it leaves open the question of what's being oxidized post fixation. > If it isn't polyphenols ... Why not ? They´re usually the first molecules that go "here, here ...! ", enzymatic or not. Karsten |
Darjeeling question?
Lew wrote:
>Right, but theaflavins themselves are downstream from the enzymatic >oxidation, according to this source: Lew, did anybody say something different ? Karsten |
Darjeeling question?
writes:
> Lew wrote: > >Right, but theaflavins themselves are downstream from the enzymatic > >oxidation, according to this source: > > Lew, did anybody say something different ? No, and I apologize if I left the impression I was "correcting" you. /Lew --- Lew Perin / http://www.panix.com/~perin/babelcarp.html |
Darjeeling question?
Lew, not at all, it was just that I thought I was missing a point here
myself. I just wish that every tea afficionado who hasn´t already seen the "miracle" happening, gets a chance to see it unfold, or maybe be able to actively take part in it him or herself: the plucking-withering-fermenting-panning/steaming-rolling-firing of those leaves, all highly non-linear processes where tiny, often unnoted changes in temperatures, pressures, times, ... can have profound effects on the outcome. What a wonderful artform. Karsten |
Darjeeling question?
"Scott Dorsey" > wrote in message ... > Aloke Prasad > wrote: >>Go to a local Indian grocery store and try a can of Lipton Green Label or >>Brooke Bond Supreme teas. That is a cheap way of getting some exposure to >>Darjeeling. And are more"black" than "green". > > Is it my imagination, or have Darjeelings, on the average, been getting > greener and greener in the past twenty years or so? > > I do much prefer a more strongly fermented Darjeeling, but they seem > to be increasingly hard to find. I think this is a phenomena for the "western" markets. Thus, try the Darjeelings marketed to the Indian crowd (available as imports in Indian grocery stores). Those would still have the full flavor and more color than the greenish Darj's. -- Aloke ---- to reply by e-mail remove 123 and change invalid to com |
Darjeeling question?
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