>I would prefer to think of 'que she' (sparrow tongue) as an indication of
>the shape of the tea than the way it is processed.

Of course, but I don't know how to translate it, so I figured saying it
translated directly into bird tongue would be ok.

>How did you find the taste of the tea? I once bought a tea called 'Zao Chun
>Huang Ya' (Early Spring Yellow Bud), but it turned out to leaned towards
>green tea rather than yellow tea!

It's hard to say, but I think my que she tastes a little more like
yellow tea than green tea. I know this doesn't do anything
classification wise, but it does turn the water yellow instead of
green; thus the bosses explanation that it's yellow tea, I guess. I do
wish I had some that were fresh enough to drink now, though. I have
about a fourth of a kilo of the stuff left, but it's too old to drink.


I know a guy that holds a doctorate in tea (whatever that means) from
Sichuan, so I guess I can try to get ahold of him and ask him about it.
I'll get back to you on this one.