RJP > writes:

> The FAQ recently posted has this as its Oolong list:
>
> > Oolong:
> > Ti Kuan Yin [Tai Guanyin] (Mainland China)
> > Formosa Oolong (Taiwan, many varieties)
> > Pu-erh (China)
>
> I don't get why Pu-erh is in there. Isn't Pu-erh oxidized much more
> extensively even than black teas?

I don't think so. The amount of oxidation varies a lot among Puerhs.

> Shouldn't it either be listed as a style of black, or in its own
> category?

I would vote for a separate category. Puerh gets oxidized by
different methods than oolongs and blacks, and the difference
definitely carries into the cup.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html