http://www.sevencups.com/forum/ Seven Cups Tea Forum Topic: Brown coloured Green tea en Thu, 20 Nov 2008 09:05:54 +0000 http://www.sevencups.com/forum/topic/27#post-106 Thu, 29 Nov 2007 12:58:34 +0000 admin 106@http://www.sevencups.com/forum/ <p>Hi Gonzo</p> <p>Thanks for your questions!</p> <p>Austin </p> http://www.sevencups.com/forum/topic/27#post-105 Wed, 28 Nov 2007 15:13:23 +0000 gonzoteadrinker 105@http://www.sevencups.com/forum/ <p>I've only had teas from this website, mostly buddha's eyebrow, yin gou mei, meng din mao feng, and lately a lot of the silver needle white tea. I will give you a call about a porcelain pot when i get some extra money.<br /> Thanks for all the info!! </p> http://www.sevencups.com/forum/topic/27#post-98 Sun, 11 Nov 2007 16:13:36 +0000 admin 98@http://www.sevencups.com/forum/ <p>Oh yeah, give us a call during the week. We sell both porcelain and glass pots at our tea house, but we don't online. </p> http://www.sevencups.com/forum/topic/27#post-97 Sun, 11 Nov 2007 16:11:19 +0000 admin 97@http://www.sevencups.com/forum/ <p>Hi Gonzo<br /> I have to agree with you that a lot of the fault is with the pot. When I told my wife about your question and my reply, she was quick to tell me that there were plenty of people drinking green tea in Yixing pots, so I may have told you wrong, but I have not seen a lot myself, and see a lot of Yixing pots being used, but never my green tea producers, or in tea house that I have visited. I do know that there are, or have been historically, people drinking tea directly from the pot and not pouring into cups at all. In that case color may matter less, sense it is never seen. I do suspect that there is a build up in oxidized tea polyphenal in the pot that is causing what you are talking about. You might have to wait until I go to Yixing next year to find out, and I may not get an answer then either. I wonder, what tea you have been drinking? I should have asked that before.<br /> Austin </p> http://www.sevencups.com/forum/topic/27#post-96 Sun, 11 Nov 2007 12:20:24 +0000 gonzoteadrinker 96@http://www.sevencups.com/forum/ <p>Well, I definately have been experimenting for a while regarding water temperatures, I use a cooking thermometer, and generally brew the first infusion at around 160 F, depending on the tea. I am suspicious of the yixing teapot because of the steady decrease in the amount of time it takes for the tea to become brown. Just looking in the inside of the pot, it is clearly very stained. It's had daily use for of three pots a day for over a year.<br /> I would be very interested if you find out why the Chinese tend to not brew green tea with Yixing.<br /> Do you know of a good website where I can get a porcelain or glass teapot?<br /> thanks, keep getting those great teas!!<br /> Gonzo </p> http://www.sevencups.com/forum/topic/27#post-89 Sun, 04 Nov 2007 21:02:54 +0000 admin 89@http://www.sevencups.com/forum/ <p>Hi Gonzo<br /> I'm sorry that it has taken me so long to reply to you post. We had some problems with a forum software upgrade and then the weekend caught up with me. </p> <p>There are perhaps two issues at work here. The first is oxygen. All green tea will turn brown over time as the tea polyphenals react to oxygen. If you make a cup of green tea and go back to it over time you will find that in a cup or a thermos it will lose it's green color. I am not sure but I guess the heat in the thermos has some influence in the process. A possible solution is to let the water cool before putting on the top. That might help to keep the green color longer. </p> <p>The other issue is your Yiqing pot. Here I am only theorizing, but I will put this question to more knowledgeable people this coming week. We by practice don't make green tea in an Yixing pot. The local people in Yixing drink black tea which is locally produced. This is an anomaly in green tea country that I have often wondered about but I haven't researched it and have never gotten satisfactory answer when I have asked. I will pursue this in the future. I wonder however if it is related to the phenomenon that you have noticed. </p> <p>These pots or usually used inside of China to make oolong and puer, oolong gaining the most from the pot. Oolong being rich in essential oils helps to enhance the porous pot. It is usually the practice to use only one kind of tea per pot. Green tea on the other hand is usually made in porcelain, or in the modern age, glass. We can theorize perhaps that there may be some build up in oxidized tea polyphenals that has some effect on the color of green tea over time. </p> <p>At any rate, I will see if I can get a better answer for you. Green tea is in general better with cooler water. In China people us glass jars, some times that are double sided, and put the tea in the jar and fill it with hot, not boiling water. It should be noted that they let the tea brew for a little while before they screw on the lid. Over the day they will drink the tea and add hot water when it is needed, the leaves remaining in the jar. The glass doesn't hold heat for very long and the infusion ends as the water cools. of course the tea that they are drinking isn't very hot much of the time. </p> <p>Please let us know what you find out.</p> <p>Austin </p> http://www.sevencups.com/forum/topic/27#post-87 Thu, 01 Nov 2007 15:31:21 +0000 gonzoteadrinker 87@http://www.sevencups.com/forum/ <p>Hi,<br /> I've become quite an enthusiastic green tea drinker in the past year.<br /> Early on, I bought a yixing clay teapot and use it exclusively to brew my tea, usually about three pots a day.<br /> I put the first two pots in my thermos each day to take to work. I noticed that the longer I took to drink my tea from my thermos throughout the day, the more brown in colour the tea would become. The taste is also affected, it looses its sweetness and the taste flatens out.<br /> Lately, I've noticed that the brown colour is occuring sooner and sooner throughout the consumption of the thermos of tea. Months and months ago, it seemed that the first few cups from the thermos were very green and tasted very fresh, but now even the very first cup I pour has lost its colour and taste somewhat.<br /> I am wondering if it is the yixing clay pot (because I regularly clean my thermos). it is very brown and stained on the inside.<br /> Has anybody shared this experience? Does anybody know why it's happening? I know Yixing clay is meant to be seasoned, but I think it's affecting my tea in a way I don't find desireable. Is there a way to safely clean the teapot without ruining it or future tea that I brew in it?<br /> Any help would be great!!<br /> Rock on </p>