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Archives For Tea
Articles about tea in it’s myriad styles. From aged to fresh and new. The beverage which calms and heals.
The Major Types of Tea: It’s All About Oxidation
As I explained before, black, green, and every other kind of tea are all made from the same plant. The devil’s in the details of course, but broadly speaking, the principle difference between them is how much the tea leaves are allowed to oxidize—a.k.a. brown—after they’re picked but before they’re dried, which shuts down the enzymatic process. The less a tea is oxidized, the more it tastes like the leaf itself: crisp, fresh, and green. The more it’s oxidized, the more it develops rich, dark, and malty notes that, done right, complement the leaf’s natural flavors.
A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer.
The people I know to be true tea experts are not quick to find fault, not quick to point fingers and make snide remarks, not quick to speak. They experience tea with beginner’s mind and are open to the vast universe of differences that tea presents. That, and when they find their assumptions to be incorrect, they simply say interesting and carry on learning.
So many parallels with wine. It’s all about the flavor.
Depending on who you ask you will get dramatically different reactions to ripe pu’erh. Ripe pu’erh, also shu, shou, or cooked pu’erh, is preferred by many as an easy, smooth drink. It is also often shoved aside by tea people as an inferior or simply uninteresting tea. In Zhang Jinghong’s fantastic Puer Ancient Caravans and Urban Chic she draws the analogy between raw/ripe (cooked) pu’erh and raw/cooked food. In this analogy the wo dui process that ripe pu’erh undergoes is the cooking process and the aging of raw pu’erh can be likened to naturally slow cooking cooking the tea. Freshly pressed raw pu’erh is simply uncooked (and has even been classified by many as not pu’erh!). This article will explore some intermediate level concepts of ripe pu’erh and examine common variations in the “cooking” process of ripe pu’erh and how it might affect your cup.