On Aug 13, 6:52 am, cha bing > wrote:
> Thank you so much, Ankit. That is a lot of great information, even if
> it doesn't really make my project simpler per se. In fact, I think
> your post has made me doubt even more my attempts to simplify the tea
> making process into simple discreet categories and limited variables.
> There is a lot of really vital information behind the most outer layer
> of the onion that I am trying to grasp. But posts like yours are
> invaluable to people like me, who are trying to understand how
> everything works without the benefit of being able to visit a tea
> plantation. I doubt I will ever be able to taste a tea and be able to
> tell whether there was a hard or soft wither in the process, but it
> all contributes to my appreciation of the beverage and I hope to
> continue understanding how tea is made. I think I will save your post
> and put it in a file somewhere.
>
> Also, thanks to Julian Tai, whose web page has a good primer on the
> production of oolong tea, which is what I really had in mind when I
> made my initial post (because that is what I have been drinking
> lately). (seehttp://www.amazing-green-tea.com/oolong-tea-processing.html).

Glad that you found the article informative - i will try and write
something more simpler for you soon.

Thanks