- This topic has 2 replies, 2 voices, and was last updated 14 years, 2 months ago by
.
-
Posts
-
-
I found very interesting the article that gives the basis of distinction between wulong and semi-fermented teas. I would ask if teas from Darjeeling fall in the latter category or not. I know their processing is the same as red tea but what’s really change are the conditions of the oxidation, in that it is not controlled (in terms of temperature uniformity) as Chinese red teas are, so giving differences in the oxidation percentages among tealeaves of the same tea. Is it correct? If so, what’s more?
-
That’s right, basically most Darjeeling productions fall into that category. The non-uniformity of oxidation typical in Darjeeling has actually become its virtual: its unique taste character. However, the non-uniformity is caused both by the change of temperature during its longer fermentation time (in comparison with Assam), and the piled condition. I’ll have a tea review on it in the next update or two. It seems that I am owning you a long queue of articles now.
-
-
- You must be logged in to reply to this topic.
