Darjeeling Green Tea
Just like Black tea, White tea and Oolong tea, Green Tea comes from the leaves of camellia sinensis. The difference in the art of making Green Tea is the process of fermentation and oxidation it undergoes. In the case of Darjeeling Green Tea, processing is somewhat similar with white tea.
Darjeeling Green Tea is a product of Darjeeling India. Cultivated in the best conditions of the mountains of Mahabharat Range or Lesser
Himalaya at an average elevation of 6,710 ft (2,050 m) above sea level, which is the most natural habitat for plants. This environmental condition ensures only high quality tea leaves are being produced.
Processing of Darjeeling Green Tea begins by carefully handpicking the tea leaves and then letting them air dry for some time. After they are completely dried, the leaves are allowed to wither for at least 8 to 24 hours to let excess water to evaporate. Once they are completely dried they are steamed or pan fried, this process prevents oxidation and neutralizes the enzymes. After steaming, the leaves are rolled up in varying tightness and are finally set aside to dry in place. This method of preparation does not let oxidation to take place making the leaves retain its green color; the antioxidants and polyphenols kept for their health benefits.
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