Recently there has been a trend in Darjeeling, where tea masters are applying the old fashioned (not green) processing of oolongs to Tea grown in those areas. The result is usually an opened leaf tea with a very complex taste. Wide range of flavors, nutty, smokey, sometimes chocolatey, but always end in that signature Darjeeling taste. Some estates that have been known to produce such rarities are Rohini and Makaibari. Opinions, comments?