• From: Philadelphia
  • Registered: 2010-09-22
  • Posts: 21

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?

cazort's Website

  • From: delhi
  • Registered: 2012-07-23
  • Posts: 1

Re: Warming vs. Cooling Qualities in Chines Red Tea vs. Darjeeling Tea

Darjeeling tea has lot many variety as per the flush season. Generally most of us drink tea in all seasons whether it is summer and winter. But we usually love to drink tea in winter as it make you feel warm

Thanks
Arnoy
  • k.min
  • New member
  • Offline
  • Registered: 2012-07-30
  • Posts: 1

Re: Warming vs. Cooling Qualities in Chines Red Tea vs. Darjeeling Tea

I have tasted Darjeeling Teas and like it very much but not Chinese Hong cha. But would say that may be china has a different treatment for tea leaves to cook that why it add up a different taste buds to it rather than our normal teas. I would like to check out for same.

  • Registered: 2012-07-25
  • Posts: 2

Re: Warming vs. Cooling Qualities in Chines Red Tea vs. Darjeeling Tea

k.min, have you tried Bailin Gongfu and Yunnan Gold? Darjeeling First Flush is very light, almost like an oolong, and I agree that the Chinese red teas have a woodier profile to it, but it has a subtle sweetness that I find really satisfying at the end.

I find the Chinese red teas warming too, I think it's because they're completely oxidized, whereas Darjeelings are always less than 90% oxidized? That would explain why Darjeeling tastes like oolong.

teaandmai's Website