I think the most interesting thing about Ceylon greens, you can taste
the green before it becomes black. That is hard to do anywhere else
because all you get to taste is the oolong or black. You can find
specific cases in China like a light roast TGY versus dark roast. Ive
tasted Yunnan green and recently a white before it becomes red. Id
still like to know if I can taste the difference in fresh leaf. Nigel
says no. I disagree with him on that also.

Jim

On Jul 26, 12:23 am, mmm_yummy <mmm_yummy.
> wrote:
> I have to agree with you in that it's almost impossible to find a Ceylon
> green tea that can do justice to the name of green tea. However, on my
> recent travels there, I came across a nice, light refreshing green tea
> that left no harshness at the back of the mouth like Jim said. It
> didn't however have much of an aroma, but I'm hoping that this will
> improve with time.
>
> --
> mmm_yummy