Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 A few years ago, before gou qi zi became popular with laypeople, I would make plain gou qi zi tea just to have as a beverage. Lately the gou qi zi I've been getting seems less ripe: it's not as deep a red, not as sticky and the tea is not as red-more yellow and not as tasty. Has anyone else noticed this? I want to blame it on higher demand leading to suboptimum harvesting . .. . Anyone know more? Thanks, Marian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 I have a patient who gave me a brochure for go-ji juice. A gou qi zi product that, of course, heals everything. Esp. promoted for arthritis! Marketed like Noni juice. Cara > A few years ago, before gou qi zi became popular with laypeople, I would > make plain gou qi zi tea just to have as a beverage. Lately the gou qi zi > I've been getting seems less ripe: it's not as deep a red, not as sticky and > the tea is not as red-more yellow and not as tasty. Has anyone else noticed > this? I want to blame it on higher demand leading to suboptimum harvesting . > . . Anyone know more? > > Thanks, > > Marian > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 I was told by Andy Ellis at Spring Wind Herbs that the less deep red color and lack of stickiness was because this gou qi zi is not died or preserved with sulfur dioxide. The red dye and sulfur dioxide are what give the bright red color and stickiness to the gou qi zi you remember, I'm afraid. Many chinese markets still sell the shiny bright red stuff. On Feb 4, 2006, at 12:12 PM, Marian Blum wrote: > A few years ago, before gou qi zi became popular with laypeople, I > would > make plain gou qi zi tea just to have as a beverage. Lately the gou > qi zi > I've been getting seems less ripe: it's not as deep a red, not as > sticky and > the tea is not as red-more yellow and not as tasty. Has anyone else > noticed > this? I want to blame it on higher demand leading to suboptimum > harvesting . > . . Anyone know more? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2006 Report Share Posted February 4, 2006 , Cara Frank <herbbabe wrote: > > I have a patient who gave me a brochure for go-ji juice. A gou qi zi product > that, of course, heals everything. Esp. promoted for arthritis! Marketed > like Noni juice. I noticed that supermarkets in Beijing sell a variety of gou qi zi wines, which appear to actually be a fermented beverage from gou qi zi itself (rather than simply rice wine with berries soaked in it). They are about 12% alcohol and a bit too medicinally-flavored for the average non-herbal enthusiast unless you mix it with cranberry juice. And of course, it cures everything. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 Ok, Z'ev, but does that account for it being less tasty, though? Unsulphured raisins don't get less tasty. ann I was told by Andy Ellis at Spring Wind Herbs that the less deep red color and lack of stickiness was because this gou qi zi is not died or preserved with sulfur dioxide. The red dye and sulfur dioxide are what give the bright red color and stickiness to the gou qi zi you remember, I'm afraid. Many chinese markets still sell the shiny bright red stuff. On Feb 4, 2006, at 12:12 PM, Marian Blum wrote: > A few years ago, before gou qi zi became popular with laypeople, I > would > make plain gou qi zi tea just to have as a beverage. Lately the gou > qi zi > I've been getting seems less ripe: it's not as deep a red, not as > sticky and > the tea is not as red-more yellow and not as tasty. Has anyone else > noticed > this? I want to blame it on higher demand leading to suboptimum > harvesting . > . . Anyone know more? ---------- Version: 7.1.375 / Virus Database: 267.15.2/251 - Release 2/4/06 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 , <snakeoil.works wrote: > > Ok, Z'ev, but does that account for it being less tasty, though? > Unsulphured raisins don't get less tasty. I think that the tastiness (or lack thereof) of gou qi zi has a lot to do with its freshness. Most unpreserved gou qi zi is sold in a pretty dry state, presumably because the moist natural product would tend to mold with prolonged storage unless preserved. To make unpreserved and dry gou qi zi a tasty snack, you should soak it in water briefly and then dry it slightly in an oven or wok at low temp. This will give you nice moist gou qi zi to eat and it also makes the snack a bit more hygenic. Most people will feel like cooking or at least washing their gou qi zi before eating it if they have seen how far those berries travel and their conditions along the way. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2006 Report Share Posted February 5, 2006 So you mean if you buy dried gou qi zi, you should wash them (I assume you mean rinse) before eating them as a snack instead of brewing? In other words, the process you are describing of soaking and drying in oven or wok is done with the dried berries you buy? Or is that done just after the berries are picked...by the purveyor? , <snakeoil.works wrote: > > Ok, Z'ev, but does that account for it being less tasty, though? > Unsulphured raisins don't get less tasty. I think that the tastiness (or lack thereof) of gou qi zi has a lot to do with its freshness. Most unpreserved gou qi zi is sold in a pretty dry state, presumably because the moist natural product would tend to mold with prolonged storage unless preserved. To make unpreserved and dry gou qi zi a tasty snack, you should soak it in water briefly and then dry it slightly in an oven or wok at low temp. This will give you nice moist gou qi zi to eat and it also makes the snack a bit more hygenic. Most people will feel like cooking or at least washing their gou qi zi before eating it if they have seen how far those berries travel and their conditions along the way. Eric ---------- Version: 7.1.375 / Virus Database: 267.15.2/251 - Release 2/4/06 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 , <snakeoil.works wrote: > > So you mean if you buy dried gou qi zi, you should wash them (I assume you mean rinse) before eating them as a snack instead of brewing? > In other words, the process you are describing of soaking and drying in oven or wok is done with the dried berries you buy? Or is that done just after the berries are picked...by the purveyor? Yep, I'm talking about the dried berries that you buy at a pharmacy, not the behind-the-scenes preparation by the purveyor. If you wash your gou qi zi, you'll be amazed at how dirty the water can be. If you have seen enormous bags of gou qi zi sitting in the wholesale markets of guangzhou prior to export, you'll want to boil it vigorously or wash and bake it at the very least. Eric Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 Hi friends, I remember in Hangzhou there being a big yard where Gou Ji Zi were dried on these big straw mats. They would be out there for days - with a lot of traffic and pollution going on all around them. Students would come into the yard, with their white coats on (!), on their bikes to shake the mats and turn the berries - but also trucks came in - all day long I have to say - with your comments and my memories I'll wash and bake a batch a week before absentmindedly nibbling on them ..... all the best Verena www.giftofhealth.com - " Eric Brand " <smilinglotus Wednesday, February 08, 2006 3:25 AM Re: gou qi zi > , <snakeoil.works wrote: >> >> So you mean if you buy dried gou qi zi, you should wash them (I > assume you mean rinse) before eating them as a snack instead of brewing? >> In other words, the process you are describing of soaking and drying > in oven or wok is done with the dried berries you buy? Or is that done > just after the berries are picked...by the purveyor? > > Yep, I'm talking about the dried berries that you buy at a pharmacy, > not the behind-the-scenes preparation by the purveyor. If you wash > your gou qi zi, you'll be amazed at how dirty the water can be. If > you have seen enormous bags of gou qi zi sitting in the wholesale > markets of guangzhou prior to export, you'll want to boil it > vigorously or wash and bake it at the very least. > > Eric > > > > > > Chinese Herbal Medicine offers various professional services, including > board approved continuing education classes, an annual conference and a > free discussion forum in Chinese Herbal Medicine. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2006 Report Share Posted February 25, 2006 Sorry for the late reply. I'm about a month behind in reading these postings. Regarding Gou Qi Zi, the crunchy light orange-yellow berries are the ones that have been sulfured. The red ones are higher quality, but their source needs to be checked. Some Gou Qi Zi is actually organic. Check with the quality bulk herb suppliers to confirm their sources and non-truck-traffic drying methods. Sulfur dioxide causes colors to be lighter. That's why sulfured Dang Gui is lighter in color than unsulfured. " Golden " raisins have also been sulfured, which is why their color is so light. - Bill Schoenbart > > A few years ago, before gou qi zi became popular with laypeople, I would > > make plain gou qi zi tea just to have as a beverage. Lately the gou qi > zi > > I've been getting seems less ripe: it's not as deep a red, not as sticky > and > > the tea is not as red-more yellow and not as tasty. Has anyone else > noticed > > this? I want to blame it on higher demand leading to suboptimum > harvesting . > > . . Anyone know more? > > > > Thanks, > > > > Marian > Quote Link to comment Share on other sites More sharing options...
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