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Lewis 12/2/04
> It's autumn, and thoughts turn to decay. Specifically, I've been
> thinking about how delicate green teas are. Seems to me that, as a
> first approximation, Chinese greens are a whole lot less delicate than
> Japanese greens in the sense of how rapidly they become dull or bitter
> once the airtight package has been opened.
>
> I've been thinking about why this might be, and the answer seems so
> obvious that ... how could it be right? Chinese greens are usually
> whole-leaf teas, and senchas are almost always chopped. Could that be
> all there is to it?
Lew,
Crunch up some Chinese green leaf, repack it, then wait and see. I actually
think there might be more to it than that. But, my "thinking" is *not* based
in science, as I'm sure you're by now aware.
Michael
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