All you have to do is post a thread about yellow tea and mention the
leaf and color is brown because the lighting isn't right and your
teapot isn't clean, the leaf is thin and wispy like a bean sprout, and
leave out the fact it might taste fishy like some rancid cooked puerh.
My local tea shoppe owner is meticulous as they come. I put him on the
spot when I asked where it came from like it escaped his mind but I
walked away with some and didn't have to wait for it to hit the
shelves. I trust him enough so I don't have to call back like a pest
and will eventually find the origin and in the meantime reply on this
group for the particulars of yellow tea. Recently he is adding more
eclectic teas for the connoisseur. I don't think the purple teas
whatever that is can be far behind the Indian oolongs whatever that is.
I broached the subject of a tea tasting from my pu collection but I
could tell he wasn't comfortable because he admitted the tastings are
still for neophytes who have been drinking tea less than 5 years with
more group think than individual experience.

Jim

Michael Plant wrote:
> Jim, you are getting a lot more milage out of your yellow tea than I ever
> did. It sounds like a gold mine of comeradery (sp???) there. I lived in
> Germany for some short time long ago, and I found the people rather more
> meticulous than we as a people are here in the USA. So, why not with tea?
> Finally, congratulations on your first yellow tea. Have you tried the new
> rare purple teas?
>
> major snippage
>
> Michael