The most famous Darjeeling Black Tea Brand the correct brewing ratio of Darjeeling black tea to water

The withering process of spring picking tea in Darjeeling is the same as that of oolong tea.

The main purpose of withering is to activate enzyme oxidation naturally by dehydration. As a result, the tea leaves wither to produce a very sweet flower fragrance. In fact, oolong tea is made in the same way. We met several tea real estate managers in Darjeeling, who dared to say that spring tea picking in Darjeeling is a kind of "oolong tea". In any case, Darjeeling spring-picked tea is a kind of semi-fermented tea. Its color is too green and the degree of oxidation and fermentation is too light to be classified as black tea. The main difference between Darjeeling spring picking tea and oolong tea lies in its processing sequence.

The process of oolong tea

Withering (fermentation) → heating (killing enzyme) → rolling → drying

The process of black tea

Withering → kneading → fermentation → heating (killing enzyme) → drying

When making oolong tea, the tea is heated immediately after the shrinking process to prevent enzyme activity. The spring-picked tea in Darjeeling is not heated after withering. It is replaced by a kneading process, and then the tea ferments itself on a tray.

Taiwan oolong tea is made through a technical and arduous withering process, with a very refreshing "green tea" flavor. Once the withered tea begins to produce the desired flavor, it is immediately heated to prevent further oxidation of the enzyme. As for the spring-picked tea in Darjeeling, the tea is not heated after withering. Then, after the withering process, it rolls and ferments immediately. Due to the fermentation process after withering and rolling, its taste becomes thicker and smoother (more mature).

The Future Development of Spring picking in Darjeeling

Darjeeling spring picking tea produced the same flower fragrance in the process of withering. The dehydration of leaves causes the oxidation of enzymes. What if the tea is immediately heated to prevent enzyme oxidation? This may create a mixed tea with the characteristics of green tea and oolong tea. I don't want Darjeeling to produce this kind of mixed tea. But it is also possible to produce such tea in the future.