tag:blogger.com,1999:blog-16115542.post112750075253885661..comments2024-03-16T11:51:28.412-04:00Comments on CHA DAO: Kali Cha: Darjeeling or Oolong?coraxhttp://www.blogger.com/profile/03645573592247798140noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-16115542.post-1127503994688499542005-09-23T15:33:00.000-04:002005-09-23T15:33:00.000-04:00cindy, your query [in boldface here] points up a v...cindy, your query [in boldface here] points up a very interesting problem. whence the essential nature or profile of a tea? is it the provenance of the leaf, or the method of the processing? or a combination of both?<BR/><BR/>you are right that <A HREF="http://www.taooftea.com/shop.php3?id=&scc=5" REL="nofollow">taooftea.com</A> lists this under oolongs and not under darjeelings. [of the latter, as of today, they seem to list only two.] moreover, it looks to me as though this 'kali cha' is their proprietary offering -- am i right about that? that they work in tandem with a darjeeling garden to produce this? in any case, they have 'decided' that this is principally an oolong. <BR/><BR/>but this detail may only tell us that we are caught in the web of history: until recently, oolong process was something only contemplated [and practised] by the chinese. as tea-culture becomes more global, might we not eventually see darjeeling -- or assam, or ceylon -- puer teas? after all, puer is already produced elsewhere besides yunnan.coraxhttps://www.blogger.com/profile/03645573592247798140noreply@blogger.com