writes:

[...supposedly cooked and raw maocha never get blended...]

This theory seems logical, until the appearance of V93 cooked tuocha -
which is fermented "al dente" - not as thoroughly fermented as some of
the previous Menghai cooked pu'er; and the theory is not so firm after
all - if they can do a light fermentation on cooked maocha, why not a
blend? they would in theory try to achieve the same result.

One method I would use (though not exact) would be to examine the
brewed leaves. If on a single leaf there appears to be fermentation
on one half but green on the other half, then I would guess that it is
spray-mist fermentated. If most of the leaves are fully fermentated
with other half green, then it might be a blend...

But couldn't individual leaves that are part-green and part-brown be
the result of sun-drying? I know I've read that sun-drying causes
uneven partial oxidation.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html