For quite a while I've noticed that for lots of teas (e.g. young raw
Pu'er, most oolong, first flush Darjeeling) the color of the leaves
changes radically over the course of multiple steeps. Leaves that
when dry are some shade of brown (most of the above) or multicolored
(FFDJ, Oriental Beauty, some young shengs) gradually reach a uniform
shade of green. This shade of green differs from tea to tea, but the
direction of change over many steeps is the same.

I've never read anything about this, let alone an explanation. Is
there a clue, someone?

/Lew
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Lew Perin /
http://www.panix.com/~perin/babelcarp.html
recent addition (thanks, corax): tianxia chacang