thanks wrote:Wait, why do the spent leaves look like that??
I'm trying to understand your question. I think may be it wasn't a proper gaiwan, the leaves don't have much room to expand. Hope that answer your question.
Salsero wrote:In addition to the unopened shape of many leaves, they look awfully dark in color like a shu might look. Of course, that could be a photographic issue rather than a tea issue, but if they are actually that dark it may indicate something about the processing.
I really enjoyed the review, by the way, especially the photos. Thank you!
Here is a "better" picture (now I know how to do it properly). I would say nothing unusual.thanks wrote:I should have been more specific, but yes I was only referring to the color of spent leaves. Was there a bit of red throughout the spent leaves?
Wow, not just better but spectacular! I see only a little red oxidation marks on these leaves.apache wrote: Here is a "better" picture (now I know how to do it properly). I would say nothing unusual.
Salsero wrote:As I understand it, red marks indicate oxidation as a result of bruising the leaf, similar to what is done to produce oolong or black tea. Too much can push the tea toward being more like a black tea, cover up deficiencies in the leaf, improve its young drinkability (at least for the uninitiated) and reduce its potential to age well. The liquor of tea that has been pushed in this direction will tend to be more orange and less yellow. I don't know if the producer does this on purpose or by accident.
It's a matter of degree, however, rather than a cut and dried distinction. Most sheng has a little red. The liquor and leaves of your Menghai YiWu ZhengShan look fine to me. That is exactly all I know and it may not be 100% accurate.