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This is actually a question I have been meaning to ask for some time. Of
the green teas, it seems like roasted varieties are generally warmer
than those which are baked, which are generally warmer than those which
are steamed.However, for darker teas, I am not sure how these relate to one another
in terms of TCM warmth. By “darker teas,” I mean black teas, dark oolongs, shu pu’er, etc. I have seen some material on the website and
forums about certain specific varieties of tea, but not enough to get a full picture of the situation. For example, where is shu pu’er relative
to black tea, and where the various dark oolongs fit in? -
This is really more of a question for a traditional Chinese medical professional, I imagine.
Here is an article describing the relative warmths of Wuyi oolongs. The author has written many other articles describing the Chinese medical properties of different teas – I imagine that if a reference work comparing the medical properties of different tea styles exists, he would know of it. Perhaps you could try sending him an email? I believe he is located in Shanghai. Email address is harveybrenton at yahoo.com.
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The understanding of the different TCM properties of different tea is a developing knowledge. Most old school TCM doctors used to think of tea as two to three different categories and very broadly described them in one or two vague characters.Relatively few TCM professionals are studying the matters with seriousness, so there would be some disagreement amongst different individuals.It so happens that I am quite interested in TCM and have made some observation of the varieties of tea that I have came across that I have established some observations for a number of teas.I am thrilled when I read pancakes’ observation note. More interest and a feel for the subject matter will eventually push the study forward.Establishing a broad brush type of description saying green > lighter oolong > darker oolong > black tea etc is good for establishing an elementary idea for beginners. It is rather like saying all teas are made from the same plant. We all know in reality that the truth is a lot more complicated than this, but it is important for the general public to know that non-Camellia sinensis plant products are not tea.Pancakes is right that some green teas are “warmer” than others, but the difference lies not through whether they are roasted or baked, but rather the steepness of temperature through which the tea is cooked. For example Dinggu Dafang (roasted) is warmer than Kaihua Longding (baked), but Mengding Ganlu (roasted) is not as warm as Huangshan Maofeng (baked).However, and this is a big “however”, there is also a huge discrepancy between different makes of a same varieties. For example, in the article that mbanu cited, where they describe Wuyi Rougui as warm, for successfully treating a “cold invasion”.Firstly, there are in existence a wide range of fire finishes for Rou Gui. The maocha of Rougui itself is actually one of the coldest kind amongst all Wuyi oolongs. Passing it through a different fire turns it into a tea name that can describe a range of “cool” to “warm” character, as Chawang has described. This phenomenon is not unique within the material kingdom of TCM. For example, the popular ingredient licorice root can be of different cool-warm nature dependent on what kind of heat-treatment it has undergone.Driving a so-called “Cold-invasion” can be achieved by almost all traditional style oolongs (ie Wuyi, Phoenix or old style Paochong) cool or warm. It is rather more dependent on the “foundation” of the patient for using a warmer or cooler, rather than on whether it is a “cold” or “heat”- invasion. Basically it is the “dissipation of surface-invasion” function of such tea that is working. Most of the time it is the neutral but slightly cooler oolongs that works better in such capacity. A very warm oolong, such as an old style, high fired type rougui would be too “warm” that there could even be a “surface heat” that is further trapping the “cold-invasion” and thus hindering the dissipation of it.That is why it is a traditional wisdom that when an old style Wuyi is used, it is preferred to be a matured one, which warmth is toned down or even neutralized through maturity.Going back to pancakes’ point, so there really is not an order there if it is based on the color of the leaves in terms of “TCM” progression. It is all dependent on the make and nature combined. This is particularly true when there is more personal and micro-regional styles arising in recent years. Similar thing can be said of for puer and black tea, and the relationship amongst all these. In another word, the degree of fermentation/oxidation is just one element affecting the result. It works with the firing style, maturity, and the very nature of the raw tealeaves ( as dependent on the cultivar and leaf maturity) are some other variations that I have observed to have contributed to the final result.
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Through personal experience, I get the impression that the properties of tea, concearning warm/cool nature, may change through subsequent infusions.
As I am sensitive to cold, I noticed some difference, some bodily reactions to later infusions, in gonfu style approach, I avoid going beyond the 3rd infusion, as it seems that the tea gets colderdid anyone else notice something like this? -
I think so too. Especially if the initial infusions are normal length, ie a few minutes. I think the liquid changes its alkalinity by the third or fourth round. Not good for weaker stomachs, nor as tasty anyway.
Rebaked oolongs, black and puer teas stands a bit better than white, green and green oolongs in this respect. Gongfu style infusion, where each infusion is much shorter, there can be a lot more rounds. -
Wow, so much interesting information here! The responses here actually fit well with the other topic that I asked about recently, the “drying” effects of certain teas and the relationship to TCM warmth. The passage about the foundation of the tea drinker being important, and the concept of “dissipating surface-invasion” helps me a lot to understand more about tea and health in the general sense too.
Also, it is very interesting to find comparisons between these green teas such as Dinggu Dafang and Kaihua Longding, and between Mengding Ganlu and Huangshan Maofeng. It seems that the way I was thinking of green tea was a bit oversimplified, and there are some other very important factors to consider.
It seems like TCM research will also need to take place, along with research undertaken by scientists. From what I can tell so far, the basic way to determine these things is just empirically, trying different varieties of tea for ourselves (part of the fun, I suppose).
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