I’d love to tell you where to get the tea, Marian, but it would not be appropriate. I hope some other readers will do the favour. I agree with you that a fine champaign oolong is very impressive and makes one want more. 

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. 

I witnessed some closed down because of bad business. 🙁 Have you tried the area between Roppongi Hills and Azabujuban? I remembered sitting in a couple which owners I do not know near there and some decent tea service, with acceptable quality tea. Forgot the names now. Sorry

Provided that the temperature of water used and the duration of infusion are both about the same, then the amount of catechins dissolved should be proportionally lessened in each round. Alexargon suggested that it should be more towards latter rounds maybe because usually the tea is more bitty, tar, or bitter towards the end. That is a matter of the proportion of dissolvable matters in the tea. The sugars, amino acids, aromatic substances etc are much less than catechins in tea, particularly green, oolongs etc so they are used up in the prior rounds of infusion. Not much left proportionally to the catechins. The tea thus tastes more spiky.