On 4 Apr 2005 09:53:12 -0700, "Ripon" > wrote:

>Darjeeling green teas can go through steamed or light roasting
>to kill the enzymes. This processing gives Darjeeling green tea a
>leafy, light grassy flavor.

Hey Ripon. It sure seems like a Darjeeling green, rather than a
Darjeeling black, but if the first flushes are light green, with a
light liquor, as mine is, than I guess it's a black.

Confused... :-)

Ian
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