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.
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Which variety of black tea is the best to drink black tea and milk tea? authentic Hot Tea, HK Style recipe
Most of the customers who come to my store usually drink tea without milk or sugar. However, there are also many people like to drink milk tea. This tea book often explains that milk protein binds to tea tannins, so black tea tastes more mellow and less astringent. Others explain that in some places, such as Britain, the water is very hard, so tea is not as good as straight tea. The concept of adding milk is for
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The Historical Development track of Tea the Development History and Culture of Chinese Tea Trade
Many years ago, the whole tea production process from leaves to cups was in the hands of the Qing government. Foreign countries know nothing about tea varieties or production technology, and all they have is the power to buy and sell tea. During the Qing Dynasty, China was not only the country with the largest tea output in the world, but also the country with the largest tea export. With the tea in the European royal family
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