Comments
I have assumed it has to do with poly phenol levels and the terroir in India, perhaps coupled with a difference in camellia sinensis assamica as opposed to camellia sinensis sinensis varietals. Processing may play a part, because Ceylon greens don’t bother me, and I like low grown Ceylons fine and they don’t seem to bother me, either. If a tea is very astringent it will also bother my stomach.
Ashmanra are you wearing a lab coat right now because that sounded really scientific. :) Assams are the biggest offenders for me. Yunnans seem to be the least tormenting of the black teas. Fortunately I love them best anyway. I have never read an explanation before and your’s seems quite logical.
Don’t you just love plantation names? (Poor owners must cringe listening to me mangle them.) I am currently pronouncing Ba-dam-TAM like a bad comedy rimshot.
Weird! I wonder why they do that and not other teas.
I have assumed it has to do with poly phenol levels and the terroir in India, perhaps coupled with a difference in camellia sinensis assamica as opposed to camellia sinensis sinensis varietals. Processing may play a part, because Ceylon greens don’t bother me, and I like low grown Ceylons fine and they don’t seem to bother me, either. If a tea is very astringent it will also bother my stomach.
Ashmanra are you wearing a lab coat right now because that sounded really scientific. :) Assams are the biggest offenders for me. Yunnans seem to be the least tormenting of the black teas. Fortunately I love them best anyway. I have never read an explanation before and your’s seems quite logical.
My tummy loves puerh! It makes the angry go away.
Poo makes my tummy rumble in a good way!
That’s how my hubby asks for shu puerh. “Make the stuff that makes me rumble!”
Don’t you just love plantation names? (Poor owners must cringe listening to me mangle them.) I am currently pronouncing Ba-dam-TAM like a bad comedy rimshot.
LOL!