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Oolong: More Than Mid-Oxidized
Tea Geek: The Book Continues
The science and nomenclature of tea processing. Part 2: Microbial ripening.
The science and nomenclature of tea processing. Part 1: Enzymatic browning.
Bug-bitten teas: why are leafhoppers only sometimes a good thing?

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Oolong: More Than Mid-Oxidized - Tea Geek Blogs on The science and nomenclature of tea processing. Part 1: Enzymatic browning.
An Attempt at Creating a Rosetta Stone of Primary Tea Biology – The Rhyming Leaf on The science and nomenclature of tea processing. Part 2: Microbial ripening.
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Mike Loeb on The science and nomenclature of tea processing. Part 1: Enzymatic browning.
Friday Round Up: February 26th - March 4th - Tea for Me Please on The science and nomenclature of tea processing. Part 2: Microbial ripening.

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afterteainhistory

Me talking with an audience member after giving “A History of the World According to Tea”

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Posted on 21 October, 2008Full size 996 × 604

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Published inNorthwest Tea Festival 2008

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