Ok

With the milk oolong another poster said its' uniqueness was due to a
specific cultivar being more 'sappy'.
Would most milk/silk oolongs be made from this specific cultivar?

Coming into work this morning I realized something, and yes, i am
slow :)

I always wondered how so many varieties of tea could be made from a
"tea leaf", white, yellow, green, oolong, black, puerh. I always
thought it was one "leaf" type and the processing was the key.
Withering, roasting, etc were the reason for the differences.

Now, after reading the post on milk oolong, and the reply from space
cowboy and lew, and the mention of a cultivar, a light came on in my
head. Yes, it took a day to come on.

I now assume that like grapes varieties, where the tannin, aciditiy,
aroma, sugar content etc are influenced by breeding, that tea leaf
varieities over the thousands of years have been developed into leaf
used for specific teas.

sjones12@cogeco.ca writes:

That's my understanding, but it's hard to be sure of this.