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@asterix2k10, it seems to me it is not the caffeine in tea that keeps you alert. That is because the green teas you have previously ordered and some of the Phoenixes should have similar, if not more, caffeine than Lapsang Souchong Pristine. I cannot say for sure, but I suspect it is what I call in TCM term “dampness” toxins that is giving you difficulties after black teas. Black teas are generally more dampness conducive, second only to new shengcha puers and the very green versions of Tieguanyins and other similar style Minnan/Taiwan oolongs.
If you allow me to be straightforward, and I have only good intention, normally when the physique of a person is already in the “dampness-ridden” condition that such a tea would trigger the effect. Dampness causes irritability.A capable TCM herbalist maybe able to prescribe according to his diagnosis a formula of a few common herbs. Coupled with perhaps a change in diet and life-style, the balance of your energies could very well be restored and there will be no more avoidance of any teas.Meanwhile for tea, I recommend the use of bouquet style Phoenixes, lighter or medium baked Wuyi or classic style Phoenixes (in this same order of ranking). Use a bit more leaves so you can use shorter infusions for good taste, and can repeat more times. The effect, in terms of health, is more effective in driving out dampness toxins.A vast majority of what is called dan cong in the market, particularly in the west, is produced outside of the Phoenix region, if that is the back up you talk about. As for Phoenix hong cha, it would be unwise for farmers in the authentic region to turn their produce into hong cha rather than their traditional oolong, in production management consideration, as well as cost effectiveness terms. A few other neighbouring regions have been traditional hong cha producers.
There is another thing that I am interested in finding out in your writing. You said the Lapsang Souchong was too strong for you. I am wondering since you have taken on the stronger Phoenix oolong, what is it that in the Souchong that makes the taste too strong? One thing in tea that mislead novices in the beginning is often the great differences in density, i.e. 3 gm of Souchong does look a lot less tealeaves than 3 gm of Phoenix. If it is not that, perhaps you can share the details in your tea experience so we learn too.
I am glad that you have progressed to a new level in tasting. It’s interesting that you mentioned balancing blood sugar with Phoenix. Back in the last century, one of my importers in Japan told me she was able to withdraw from her diabetic prescription since she began to drink Phoenix habitually. Once in a flight to Hong Kong, she almost fainted after eating the on board meal because she had not had any real tea that whole day. The attendants transferred her to rest in first class and asked if she had the needed medication. She gave them a small packet of Phoenix tea and asked them to make it for her. She was so energetic to tell me the story when she came into the office the next day, I could have thought that she lied about it had I not known the potency of the tea.
According to a number of reports, tea does have that capability of blood sugar regulation. It’s just wondrous to witness how potent certain Phoenix oolongs are. This is one of my research topics and I hope before long, some initial writings will appear in this site.@zachno, you really don’t need to drink green tea after food for the bowel assistance effect. I actually advise people green tea should not be the tea after proper meals. Try it in the morning or in the afternoon, or even with milk and sugar.
Other than puer, another tea great for the purpose is the category of greener oolongs, including green style Tieguanyin and Taiwan oolongs, bouquet style Phoenix, light fire Wuyi etc. No need to drink them gongfu way. The 1 to 100 desktop mug will do.Let me know if there is progress.I like it both ways! As Longjing 43 puts it well, the gongfu way is good when you are able to make yourself to make time for it. Otherwise, a good Longjing always has its place in the mug on my desk!
Spraying with such things, likely to be something with H2O2, is minor if you understand how some of such products are produced outside of official visits or invited tours. Some so-called properly matured products could be piled next to pig-sties and sprayed with dirty water for moulding. They are then sprayed with mould-killers, wiped with dirty wet cloths and then baked dry again. Whatever imitation old wrapping paper and labels are produced by a large army of proficient forgery industry. The margin for such products is simply ridiculous for the over-populated criminals on the Chinese soil not to do things nasty to get the bucks.
FYI, While the term Dancong refers to single bush processing, it has been so over-abused nowadays that even the most mass market imitation Phoenix oolongs are called by that name.
Three years ago when it happened it was due to an extreme fluctuation of weather, when it was warm in late March and early April so the leaves were growing faster than normal. Before they were ready for plucking a frost suddenly came to kill almost all shoots and young leaves. After the weather normalised young leaves on the whole mountains sprouted and opened almost simultaneously. Production through put speed could never have catch up for such an influx. Those leaves that were plucked but could not be processed in time simply got laid there to wither. The only tea processing these poor leaves could go through was that of the black, although none of the production masters there were proficient in it. Nor were they properly set up for it. That is why the black tea coming out that year were not properly rolled like other black teas and the fermentation depths were not even. I had a few samples of those even now. They are a constant reminder of how fragile agriculture is, and what miracles those fine quality teas actually are. When I witness the power of Nature over whatever human intelligence, experience or mastery, I can’t help but feel humble and grateful of whatever I am able to enjoy.
