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VA breakdown
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<blockquote data-quote="deepbass9" data-source="post: 273284" data-attributes="member: 1589"><p>So, I see lots of descriptors used for VA. Some I know, some I ain't so sure, as they say...</p><p></p><p>Stoved - this is heated and kinda ferments.</p><p></p><p>Red - not real sure, other than a type of leaf like orange or lemon (I see black, too...). Or are they the colors resultant of some processing? How do the types differ?</p><p></p><p>Ripe - often used with Red, but not real sure what it means.</p><p></p><p>Matured - is this another way of saying stoved? Not real sure here either.</p><p></p><p>Bright - I take this to mean the <em>grassy, hay-ish, citrusy</em> flavor of, say, OGS...</p><p></p><p>Young - is this another way of saying bright?</p><p></p><p></p><p></p><p></p><p>Can someone help a brother out and spell it out for me? :?: :drunken: :?:</p></blockquote><p></p>
[QUOTE="deepbass9, post: 273284, member: 1589"] So, I see lots of descriptors used for VA. Some I know, some I ain't so sure, as they say... Stoved - this is heated and kinda ferments. Red - not real sure, other than a type of leaf like orange or lemon (I see black, too...). Or are they the colors resultant of some processing? How do the types differ? Ripe - often used with Red, but not real sure what it means. Matured - is this another way of saying stoved? Not real sure here either. Bright - I take this to mean the [i]grassy, hay-ish, citrusy[/i] flavor of, say, OGS... Young - is this another way of saying bright? Can someone help a brother out and spell it out for me? :?: :drunken: :?: [/QUOTE]
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