Tea plucking done by tea pickers at Puttabong Tea Estate, Darjeeling. The less tightly controlled methods of it in the past resulted in the creation of " yellow tea " when the tea leaves were over-steamed for fixation or were not quickly spread out, doused with water and cooled. The innate flavour of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. The processing technique used to process fresh tea leaves was to immediately steam the fresh tea leaves and dry them for preservation, which is likely the most ancient Chinese form of tea leaf processing. Da Hong Pao tea , an Oolong tea. The technique for producing black tea was first developed during the late Ming Dynasty Wuyishan, Fujian , either resulting from the over-oxidation of tea-leaves during the manufacture of oolong tea  or indirectly from the methods of manufacturing green and white teas. The Tang Dynasty was also the period when oolong tea was first developed in the Fujian province. In its most general form, tea processing involves different manners and degree of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. Steaming and pressing pu-erh tea into tea bricks.
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