Why is Darjeeling spring tea soup light in color? Is picking tea in spring the difference between picking tea in spring and picking tea in summer

Why does Darjeeling spring tea look so green? This is a common problem that appears in the mind of every tea lover. Although Darjeeling spring picking tea is black tea, its appearance makes it look like green tea. Why is this? Experts say it is precisely because of the manufacturing process of spring picking tea that this unique performance is created. Let's see what it is. How the manufacturing process gives green fresh tea is picked and transferred to the factory, where they wither 60-65%. Now, because the first red leaves bloom in spring, they are silky and soft. Then the leaves roll for 10 to 15 minutes under minimum pressure. The primary leaves are not oxidized; they are taken to the drying chamber. Once they are dry, the leaves are sorted and packed. Because it is rarely oxidized, the first tea is green. Therefore, Darjeeling spring-picked tea is an unoxidized oolong tea mixture. Now, this method of partial oxidation is a "new concept" for the local tea industry, and the tea industry is not familiar with the tradition of oolong tea. That's why this first brew of mixed tea is called "black tea" in traditional terms.

What is the difference between Darjeeling summer tea picking and spring tea picking? The leaves of Darjeeling summer picking tea and Darjeeling spring picking tea are more juicy and harder than Darjeeling spring picking tea. These leaves roll under hard pressure for about 40 to 50 minutes and are completely oxidized. How to change the mode of tea production? Did you know that the original way of making tea was different from what it is now? In the early days, Britain was the main market for Darjeeling mixed tea, and they liked to drink tea with sugar and milk. As a result, highly oxidized blends are produced. However, with the departure of the British, their influence on Darjeeling tea industry has also diminished. The Germans have begun this change in the processing of water tea for the first time. They influenced the owners of the tea garden in Darjeeling and made them adopt a more unique method in the production process. The Germans realized that the beneficial flavor of the mixture was wasted because of standardized production. They suggest planting some plants to reduce oxidation and rolling and increase wilt. This produces a kind of tea with light texture and strong aroma. Due to the change of production technology, the mixed tea from different Darjeeling tea areas has gained its own unique taste. In the end, this tea processing method produced Darjeeling Tea's new standard.

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