Michael wrote:

> The discussion between you and him, not to mention that his revelation regarding
> Chinese tea, must have been fascinating. And it sounds as though he learned
> as much from you as you did from him.

All I can say is that he was 100% concentrated on the job, Nepali way
that is, he was joking and laughing all the time.
Heck, I was born and raised in Germania, one more reason I LOVE the
people here.
Back to the tasting, we probably spent most of our time bowed over the
leaves, discussing the way they might have been grown manufactured. I
bought this special Oolong in Kunming, the seller sold it as Tie Guan
Ying, but the leaves are only slightly fermented, the taste constantly
changes between two poles, a fairly spinachy, sweet Gyokuro taste and
that of peaches. My friend was pretty confused that the aftertaste
lingered for more than 5 minutes.

> Are you using those heavy white cylindrical tasting contraptions with the
> lid thing you turn over for the spent leaves?

No, just one of my gaiwans.

BTW: has anybody heard of a shade grown oolong ?

Karsten /Darjeeling