Thanks to Phyll Sheng, I came across this great article over at CHA DAO on some of the biochemistry behind Darjeeling and oolongs. If you're interested in this sort of stuff, definitely check it out-- there's a lot more info there than in my previous post about astringency and polyphenols.
Notes on the Biochemistry of Tea
A Postcard from the Fragrant Port
1 day ago