The difference between Darjeeling black tea and Yunnan Pu'er tea is that Darjeeling Tea is freshly drunk by year.

Darjeeling, India, and Xishuangbanna, Yunnan, both have an average altitude of more than 1500 meters.

However, the manufacturing focus of Darjeeling is black tea, while the main axis of Yunnan is Pu'er tea, which is classified as one of the black teas. There are great differences between them in production technology and taste.

Simply according to the production process, whether black tea, Pu'er tea, are more heavily fermented tea, the color becomes more red, the color is darker.

Darjeeling in the black tea world belongs to black tea with different color, spring-picked tea harvested in spring is more delicate, almost all of them are fine buds, white hair tip, golden leaf core, and most of them belong to light fermentation process; while the flavor of summer picking is relatively rich, classic harvest ripe fruit.

Compared with black tea, the Pu'er system derived from Xishuangbanna, Yunnan Province, is also divided into raw tea and cooked tea, the former is more refreshing, lighter in color and needs to be stored, while the latter is darker in color, mellow in taste and can be drunk directly.

In the system of Pu'er tea, there is also an industrial consensus, which is also a special axis. ─ "years" is the concept of aged tea. Since the necessary condition for aging tea is that tea needs to contain rich substances and be provided to microorganisms for slow transformation, more mature raw materials of more than 3 or 4 grades will be extracted when making tea, rather than all bud tips and tender leaves. In other words, Pu'er tea will pay attention to the age, the tea should be put in a suitable preservation environment, so that the long-term change will gradually become mellow.

However, Darjeeling black tea does not put "storage aging" as the focus of the evaluation, tea is the fresh drink, good to taste as the mainstream market-oriented. Although the international taste of black tea is based on fresh manufacture and fresh drinking, sometimes it will be left for half a year to two years or so after it is finished, and it is actually a smarter professional practice to wait for the tea to fade and become stable before drinking it.