| Not a dumb question. And a difficult one to give a straight answer to. water plays such a strong part in the quotient, lots of minerals or hardness, color food,
all cause the head to discolor and the red to continue to encroach. A nice big RO machine would help insure stability...then there is also the case made for heridity. In some of the old Rinko's and Nichirin's there are pictrures of some pretty big asagi's that held their way for a long while but they are far and few between. There are many what i call transistional color varieties that have their place in the sun for a few years than passs thru their period of zenith. koromo
immediately comes to mind...asagi and kohaku....combination. then tend to get darker more quickly in American and european waters. | 
03-26-2006
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