Spiral-shaped green tea

Hi,
I'm looking for the name of a "strange" tea I purchased in Shanghai
some years ago. I've searched the Internet but can't find a tea that
looks like this one.
It seems to be a single big leaf of green tea, rolled to make a
cilinder of 0,5 cm of diameter, which is then bended to form a
spiral approx. 5 cm long and 1,5 cm thick. I think it was a green
tea, although the two leaves I still own have turned brownish. I was
told that this tea is usually reused at least two times.
Any idea?

Thanks in advance

- Claudio

On Feb 3, 12:31 pm, Shen <ilu...@> wrote:
> On Feb 3, 8:29 am, Claudio Telmon <clau...@telmon.org> wrote:
>
> > Hi,
> > I'm looking for the name of a "strange" tea I purchased in Shanghai
> > some years ago. I've searched the Internet but can't find a tea that
> > looks like this one.
> > It seems to be a single big leaf of green tea, rolled to make a
> > cilinder of 0,5 cm of diameter, which is then bended to form a
> > spiral approx. 5 cm long and 1,5 cm thick. I think it was a green
> > tea, although the two leaves I still own have turned brownish. I was
> > told that this tea is usually reused at least two times.
> > Any idea?
>
> > Thanks in advance
>
> > - Claudio
>
> It's most likely Bi Luo Chun. If it is a longer leaf, it could be Jin
> Si Luo or rolled into a ring, Nu Er Huan.
> You can usually infuse a good green several times.
> Shen

You can also usually infuse a bad green several times, though you're
less likely to want to. Toci

that looks like it is knotted like in a braid,

maybe its a sort of display tea...

>> Lew, I have drunk kundingcha not rolled leaf as you would expect, but in
>> a very Bi Lo Chun like small snaily twist. It was properly bitter.
>> Whether this is another form of processing the same plant or a different
>> plant entirely I know not, but the taste was nearly identical. Having
>> said that, I'll go look at the picture as science requires. Michael

> Right, I've had it in this form too. I find it puzzling that kudingcha
> exists in two such radically different configurations. But real tea has
> lots of puzzlements too, and I suppose I prefer to spend my attention on
> good old C. sinensis.

Likwise. Agreed. I got it in a neighborhood teashop that didn't quite hit the mark, but deserved support nonetheless. Unfortunately, they quickly went out of business. Such is life in Brooklyn.
Michael

Shen wrote:

> I am pretty sure this is Jin Si Luo, after seeing the photos and
> following the discussion.
> Bi Luo Chun is more delicate and that suggestion was made prior to
> seeing the pictures.
> Shen

Yes, it looks like it. The silver part of the leaf may be the one
that is now the darkest.

Many thanks to everybody

- Claudio

snip

...I got it in a neighborhood teashop that didn't quite
>> hit the mark, but deserved support nonetheless. Unfortunately, they
>> quickly went out of business. Such is life in Brooklyn. Michael

> Brooklyn? (Applause from the '40s and '50s audience.) I live in the
> borough of homes and churches too. I feel compelled to ask if there are
> any worthy teashops still in business there?

Hi Ozzy,
Unfortunately, I know of none. In addition to the shop Lew mentioned, there is a Ten Ren up close to 60th Street on Eighth Avenue in which two/three years ago I had an unusually positive experience -- unusual for Ten Ren, that is. I've heard rumors of a new place in Park Slope, but I haven't visited yet.
Michael

Michael Plant <mplant@pipeline.com> wrote in
news:281947.EMKLTSMG@news.east.:

...
> Hi Ozzy,
> Unfortunately, I know of none. In addition to the shop Lew mentioned,
> there is a Ten Ren up close to 60th Street on Eighth Avenue in which
> two/three years ago I had an unusually positive experience -- unusual
> for Ten Ren, that is. I've heard rumors of a new place in Park Slope,
> but I haven't visited yet. Michael

Thanks Michael. I'm tempted to say any positive experience in a Ten Ren is
very unusual indeed, but that would be unfair, I suppose, and involve
overgeneralization :)

Ozzy