Chinese Assams?


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Chinese Assams?

Postby mbanu » Nov 18th, '10, 00:30

I've heard that there are Chinese black teas produced out of Assamica variety tea... Any suggested makers?
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Re: Chinese Assams?

Postby bearsbearsbears » Nov 18th, '10, 13:17

Any Chinese black tea from Yunnan Province would be made of var. assamica or a close relative.
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Re: Chinese Assams?

Postby TwoPynts » Nov 18th, '10, 13:44

bearsbearsbears wrote:Any Chinese black tea from Yunnan Province would be made of var. assamica or a close relative.


That would explain the distinctive Yunnan flavor profile I enjoy so much.
:)
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Re: Chinese Assams?

Postby Chip » Nov 18th, '10, 14:16

TwoPynts wrote:
bearsbearsbears wrote:Any Chinese black tea from Yunnan Province would be made of var. assamica or a close relative.


That would explain the distinctive Yunnan flavor profile I enjoy so much.
:)

... and why I do not particularly like Yunnan blacks (although I have tried to many times) ... :mrgreen: though I do understand why peeps like Yunnan black more than I understand why peeps like Assam black which I do not get. :mrgreen:

Different strokes for different folks.
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Re: Chinese Assams?

Postby Bryan_drinks_te... » Dec 17th, '10, 18:26

The main difference is the processing that each tea undergoes.

Assam teas are oxidized "faster", with harsher bruising of the leaf and time spent in hotter rooms. Chinese teas hongcha is oxidized more slowly, with less initial bruising to the leaf and a long time spent oxidizing. That explains the slightly different flavor profiles of the two teas - i.e. the thearubigens are more plentiful in the yunnan hongcha than the assam.

If I'm wrong about this, my apologies.
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Re: Chinese Assams?

Postby shah82 » Dec 17th, '10, 20:33

Yunnan blacks aren't really Assams in the traditional sense of the word. If you want the Chinese take on Assams, you need to look at Taiwan. They sell a few Assams from some pre-WWII groves.
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Re: Chinese Assams?

Postby geeber1 » Dec 18th, '10, 01:46

To me, Indian Assams taste malty, while (good) Yunnans taste more on the peppery side. Now that I think about it, I guess I have had a few (not so good) Yunnans that leaned to the malty side - I never knew why, though.
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