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More Ask the Teamaster Questions
Hong Shi
QUESTION:
Why would "mountain" tea be more potent than other tea?
HONG:
Like wine grapes, tea has an ideal growing climate in which photosynthesis occurs during the day to produce the best flavor.
During the day, photosynthiates are built up in the leaves from the conversion
of carbon into high-molecular-weight compounds of flavor, aroma, and structure. But maximum photosynthesis
occurs at approximately 87 degrees Fahrenheit. (This is true of most deciduous plants, plus or minus a few degrees.)
At over 98 degrees, photosynthesis stops. For glycolosis, which happens at night, the right temperature is also important.
In addition to providing the perfect growing conditions, the Fujian Mountains are also very clean.
If a tea farm wishes to pay attention to the purity of the soil, water and air, these mountains
are one of the best spots.
QUESTION:
Does "more potent" mean more caffeine?
HONG:
We think so. More lab tests and data comparisons are underway to quantify these differences. Meanwhile, we are assuming that
high-potency tea, especially when kept airtight and fresh, is likely to be higher in all properties, including caffeine.
We suggest the Chinese method of naturally decaffing your tea by simply presteeping.
QUESTION:
Are products with green tea extract really good for health?
HONG:
"Tea extract" is most often nothing more than stale powder. Typically the low-quality leaf particles left over from processing are
simply ground into powder that is added (usually in tiny amount) to ice cream, "iced tea" that never really tastes like tea,
and other products. If you want excellent extract, start with excellent tea. Use whole leaves, which have the best
chance of freshness, and steep it extra strong. mix with water to make cold tea, pour it into your bath, or rub it on your skin.
This is far superior to "green tea" products.
QUESTION:
What should I do with my used tea leaves?
HONG:
I put them in my garden. You can also toss them on your lawn or in the bushes. Leaves with stem, like oolong or pearl teas, tend to clog the sink disposal.
QUESTION:
What is "raw tea"?
HONG:
Most tea we drink is cooked. This is because we use very hot water to steep it. Like any plant, tea is quite different uncooked.
Most people have never had raw tea because it is only worth making "raw" if it is fresh, high-quality tea that is pure. To make raw tea
(to drink iced), pour hot water over the tea, but then immediately add cold water and refrigerate for 24 hours. The tea takes this long to steep cold.
The result is a very refreshing pure tea flavor. The most popular so far is young green tea leaves and
jasmine pearl green tea mixed 50/50... but we love them all.
QUESTION:
My oolong tea leaves have holes in them. Is that from bugs?
HONG:
Unlikely. Many oolong varieties have leaves with holes due to the way they are smashed into small nuggets.
The action of the brass machine pressing the leaves into the small chunks leaves perforations. But if your oolong is not a
ti-kwan-yin "nugget"-style tea, it is possible that holes are from insects; many organic farms have not mastered
natural insect control.
Have a question not answered here? Please email it to
info@dragonpearltea.com. We will try to address every new question.
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