mcrdotcom wrote:It's my understanding that in Taiwan, they see stemless leaves as lower quality and not delicately hand picked/processed, and this is why you often see Goashan with stems, especially premium Goashan. Origin offers a wide range and every Goashan I've had from them has been high quality and every leaf with stem, but it made for a great cuppa tea!
mcrdotcom wrote:It's my understanding that in Taiwan, they see stemless leaves as lower quality and not delicately hand picked/processed, and this is why you often see Goashan with stems, especially premium Goashan.
Tead Off wrote:
Leaves separated from their stems can still be high quality leaves, but the sorting process should eliminate stray leaves for higher end gaoshan.
debunix wrote:Given that some quite tasty tea can be made from tea stems alone, I wouldn't assume their inclusion in fine teas is accidental or to up the weight per leaf.
Teaism wrote:I haven't try any tea that is sold as tea stem alone. Most of the time for curiosity I separate all the different part of the tea leaves to brew for knowledge. For leisure brewing I just dump everything in.
Tead Off wrote:And, while we're at it, the idea of calling a semi-oxidized tea grown in a different country other than China, ie., India (Darjeeling), or Japan, an oolong, is not correct, IMO. They should be referred to as semi-oxidized teas. They neither taste nor resemble oolongs in any way except that they are oxidized to a degree.
entropyembrace wrote:What do any two Chinese oolongs have in common that oolong from another country doesn't have?
wyardley wrote:entropyembrace wrote:What do any two Chinese oolongs have in common that oolong from another country doesn't have?
The production "know-how".
Some "oolongs" produced in other countries are made by Chinese producers / workers, for example, Zealong. I don't think it's incorrect to call the tea oolong if it uses the exact same production methods. But, correct me if I'm wrong, I think most other partially-oxidized teas do not use the exact same production process.
has a good basic overview, though there are some books and other resources that have more detailed overview of the process.
entropyembrace wrote:Isn't it silly to think that thousands of tea producers share secret knowledge of how to make oolong just because they're Chinese? Especially if an overview is published in English on Wikipedia?
Also what exact same production process are we talking about? There's a huge variety of oolong even within China, how is a high fire wuyi yancha anything like a nuclear green tgy?
Teaism wrote:Thanks for sharing your knowledge.
I have some 50s, 70s, 80s and 90s TGY and most of them are without stems.
The Cultural Revolution tea has a lot of stem. I have a 1968 Fu Chuang, which was a rubbish tea then, but now it is a treasure. This is interesting as I have to separate 6 types of leaves and stem and brewed them individually. They need to be mixed again in different types and ratio to achieve a desirable end result depends on the combination of these leaves. Surprising, a few stalk of stem alter the concocted character slightly and make them more cohesive, although the stem by itself is not very exciting.
I guess the only way we learn is to constantly explore and work hard to find out. Different people may have different perception and even years of experience, I might still be wrong but I am willing to learn.
wyardley wrote:mcrdotcom wrote:It's my understanding that in Taiwan, they see stemless leaves as lower quality and not delicately hand picked/processed, and this is why you often see Goashan with stems, especially premium Goashan.
I could be remembering wrong, but I believe that they're usually (hand) destemmed for competitions.
It's been my (very unscientific) observation that I usually actually like teas that have some stems included - it seems to smooth out the taste a little.