muscatel teas are produced only in the second flush period within a time span of 10 days when a certain insect bites the leaves and the leaves tend to curl up a bit - this can be seen in the fields and the maximum muscatel teas that a tea estate can produce in one year is 2000 kilos (a garden producing 200,000 kilos in total.)muscatel teas taste diffrent from other teas - the taste is disticnt and the muscatel flavor prominent - normally the time of plucking for these leaves is between the last week of may and the first two weeks of june.. varies from one plantation to other..
the insect that gets onto the leaves are thrips .. they tend to suck out juice from the leaves of the tea leaf making it curl up - these curled up leaves are known to produce the really expensive world class muscatel teas.. i think it is the same effect in
taiwan -but i am not sure..
these thribs are rare and only come for a very short time in the second flush ... the leaves cannot be left too long also or the damage can be too much causing the made tea to be bad.. a lot of factors involved.. to make a pure muscatel tea is really a very hard job. everything needs to be perfect right from the time of plucking to the manufacturing .. the firing temperature also plays a very important role..
Guang as quoted by hop_goblin wrote:Si Cha are mostly used for tea oil production