Topic: Warming vs. Cooling Qualities in Chines Red Tea vs. Darjeeling Tea
I know this is not a particular scientific concept, nor am I well-versed in the concept's use in traditional Chinese medicine, but I perceive Chinese Red Tea or Hong Cha(紅茶) to generally have a warming quality. I find this to be true of Keemun(祁门), of Dian Hong(滇红), and of various Congou / Gong fu red teas.
On the other hand, I also drink "black teas" from Darjeeling, and I find that these teas, especially the lighter first flush teas, but often even the darker teas as well, consistently have a more cooling quality to me.
I am curious if there is any theory or justification for this observation, in harmony with traditional Chinese medicine's theory of warming and cooling qualities, and I am also curious if there are any red teas produced in China that exhibit more of the cooling qualities that I find characteristic of Darjeeling teas. And has anyone else made this sort of observation about the distinction between Darjeeling teas and Chinese hong cha?