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JEEVANRAM CTC TEA 250GM
115 Per 250GM
30 Kilogram (MOQ)
Green Tea
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The distinct flushes will yield different results in taste, color, and aroma. As the tea ferments, flavonols in the tea leaves combine with oxygen in the air. It is this process that differentiates the black, oolong, and green tea varieties. Darjeeling black tea has undergone full fermentation, oolongs are semi-fermented, and Darjeeling green tea is not fermented at all. Although this tea originated in China, it is now widely produced in almost every tea growing region of the world with some of the best kinds now being made in India. The traditional method of processing these teas involves light withering (although not practiced widely) followed by heating (also referred to as ‘fixing’), rolling, and drying. To manufacture green tea, freshly plucked tea leaves are heated at a very high temperature for a fixed period of time followed by rolling and drying. However, fresh leaves can be heat-treated in a variety of ways, depending on the style of green tea desired. For instance, artisanal production makes use of sun-drying, charcoal firing or pan-firing as a technique for fixing the leaves while modern green tea producers make use of oven-drying, tumbling, or steaming as a preferred fixing technique. Green Tea Grades- Whole Leaf- YH (Young Hyson) & FYH (Fine Young Hyson) Broken- GP ( Gun Powder), H (Hyson) & FH (Fine Hyson) Fanning- SOUMEE Dust- DUST
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Green Tea
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AS PER REQUIREMENT Box (MOQ)
