As a good hunter-gatherer Roy does not want to disclose his hunting grounds.
Also he carefully monitors his teas during aging and makes adjustments, so
the final result is as much a function of the quality of the original tea as
his efforts to age it properly. I believe that this is his strategy and I
think its a good one. One can sell a brand name with reputation or one can
create a trade house reputation. He is doing the latter - you buy teas from
ITC and you never sorry (in my experience). Would I want to know more?
Certainly. And very often Roy would tell you things when you meet him
face-to-face. He is not that open over the net and I certainly understand
why.

Sasha.


"Danica" wrote in message
ps.com...
He doesn't ever say, not quite sure why. I know he inherited some from
a big factory. But I believe they are of good quality because of
taste, clarity, and also his very passionate stance about the teas. He
is not always so passionate, even about teas he carries. I know he
buys them in Yunnan, he is an expert and he also does a puerh tea tour
of Yunnan province every few years where he matches the food to the
teas.

Shen wrote:
Yes. I agree. Both seemed well aged and cooked. I was just wondering
about their heritage. I do know that it is very difficult to get exact
information from Mr. Fong