That’s right, basically most Darjeeling productions fall into that category. The non-uniformity of oxidation typical in Darjeeling has actually become its virtual: its unique taste character. However, the non-uniformity is caused both by the change of temperature during its longer fermentation time (in comparison with Assam), and the piled condition. I’ll have a tea review on it in the next update or two. It seems that I am owning you a long queue of articles now. 
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