dry "high mountain king of oolong"
dry "cold high top oolong"
wet "cold high top oolong"
while i tried to white-balance the picture, they may not be accurate in color, theyre also different zoom levels.
Your pics basically proves what I was saying above. I see roasted, partially roasted, and "qing xiang" tea thrown in together. You see that some of the nuggets are much darker compared with the rest of them? Also, there are leaves and stems, which fall into the 2/3-leaf,
1 stem configuration, that looks like the Taiwanese tea while there are also a bunch of nuggets that are stemless.Grab bag of stuff. I would have no idea how to classify that tea.
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