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In praise of purgative Pu'er tea that banishes aches and pains
By Ross Curtin |
December 30, 2009, Wednesday
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Print Edition
Print Edition
MEI Xinyu,
I congratulate you on your article in December 24's Shanghai Daily (The truth about Chinese tea: the best is sold at home to connoisseurs).
I have lived and worked in China for over six years and although I began to drink green tea in the West in the 1960s - I had never tasted the beautiful tea as produced in China until coming here in 2003.
I used to drink tea in the "English style" - small cup, milk and added hong cha (black tea). Not anymore - the thought of that mixture makes me ill.
I have visited many towns and cities in my business travels around China and of course love the Longjing tea from Meijawu (Hangzhou); the Oolong tea from Quanzhou and many other kinds of tea.
Recently I began to drink Pu'er tea and discovered to my delight that after one week the diuretic effects of the tea actually purged my muscle tissue of aches and pains.
I agree with your final paragraph wholeheartedly: China needs to create a new model, choosing product differentiation and a focus on higher-value teas for export (I'm sure even the tea that is not bought locally by connoisseurs is still far superior to teas from India and Sri Lanka).
Chinese tea is as yet an undiscovered treasure to most Westerners.
(Ross Curtin, CEO, WealthSpring, Shanghai)
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