/8/04

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>> I don't know if I would say that. While Darjeeling is neither green nor
>> black, it isn't quite "Oolong" either, unless processed that way. Some of
>> the growers are processing an Oolong style Darjeeling tea and it's really
>> nice IMHO.
>>
>
> Well, I guess it depends on the definition of "oolong". I was thinking of
> it rather simplistically: if the oxidation for green tea is (say)0-10% and
> the oxidation for black is 90-100%, then everything in between is oolong.
> But your statement "...unless processed that way" implies that there are
> other steps in the process that are unique to oolong. What makes oolong
> unique?

I think you gotta "gotcha" he I'm not 100% sure. Having said that, I am
given to believe that the production of Oolong usually entails multiple and
progressive "short" dehydrations, poundings, rollings, and otherwise
manipulatings that collectively can go for days. It's labor intensive,
leaving great room for variation leading to the great variety of Oolong
styles and tastes. This in no way contradicts your definition which many
people use as a working definition.

As I'm learning more and more, tea taxonomies and "systematics" need to be
taken with a grain of salt. My current favorite oolong teadrinkingplace --
Big Apple on Howard Street in New York City's Chinatown --
refers to green Oolongs (apart from Bao Zhongs, mind you) as green teas.
It's hard to follow, but, ultimately, who cares. I guess.

Are there any growers, garden managers, or garden owners from India around
who could help with this?

Michael