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The reason why the taste and color of Darjeeling spring tea is similar to that of green tea oolong tea

Published: 2026-08-04 Author: World Gafei

Last Updated: 2026/08/04, The process of withering and picking is hard, but the freshly picked tea tastes as bitter as the picking process, like bitter grass. Its hundreds of flavors didn't appear until the tea maker extracted them. These smells are present in the plant to protect it from attack. The first line of defense is when the leaves are picked.

The process of withering and picking is hard, but the freshly picked tea tastes as bitter as the picking process, like bitter grass. Its hundreds of flavors didn't appear until the tea maker extracted them. These smells are present in the plant to protect it from attack. The first line of defense appeared after the leaves were picked. After being cut off from the root, the leaves begin to lose water and nutrients. In order to feed themselves, the leaves break down starch into glucose and proteins into amino acids. Scientists believe that leaves also convert fatty acids into aromatic compounds to remind other parts of the plant that they are in trouble. These alarms are the first taste, and in a process known as "withering" or dehydration, tea makers soften the leaves. The longer the leaves wither, the more aroma the final tea will produce. Green tea will only wither in the short distance from the field to the factory, just long enough to produce some lemon-flavored linalool and hexanol. Oolong tea and black tea withered longer.

Assam CTC tea is one of the least aromatic black teas because of its short withering time and the high humidity in tropical Assam, which makes it almost impossible to dehydrate. In contrast, alpine oolong tea, Darjeeling spring-picked tea and some tall Ceylon will wither for a few more hours-not only to stimulate aroma, but also to dry leaves and concentrate compounds. After such a long time, fatty acids continue to degrade into more aromatic compounds, such as geraniol scented by geraniums and methyl jasmonate scented with jasmine flowers. Methyl salicylate, an aromatic compound, gives Wuwa Uva Highland Ceylon black tea a unique mint flavor. In addition to fatty acid degradation, in black and dark oolong tea, pigment carotene begins to degrade into aromatic compounds ionone, Damascus ketone and Damascus ketone, forming a delicious fruity aroma reminiscent of apricots, peaches and honey. The fragrance of withered tea is unparalleled-the fresh scent of flowers is far more vibrant than that of brewed tea. Like the tea merchant's perfume counter, the harvest tea factory exudes the aroma of lemon, jasmine and apricot. It's a pleasure to have a drink.

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