juliantai > writes:

> [...]
>
> It's interesting to know that EGCG and ECG tastes more astringent
> than the other catechins. That's the reason why more matured leaves
> (which has less of EGCG and ECG) are used to make oolong and black
> tea.

I'm not so sure about this argument. It's hardly unusual for
black/red tea to be made from young shoots. And the main reason
oolong is made from mature leaves, I think, is that they hold up
better under the kneading and rolling during manufacture.

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