:?:Can anyone help me please.
Oolong is semi oxidised unlike black tea which is fully oxidised. Why is darjeeling first flush black considered a black tea when it clearly has lots of green unoxidised leaf. Why is this artially oxidised leaf considered black rather than wulong due to partial oxidation.
Secondly, in the manufacture of tie guan yin, the bruised oxidised edges are knocked off and discarded leaving the green unbruised part of the leaf i.e. the unoxidised part. It therefor is still a green tea?
Thirdly, in ball oolongs, the leaves are squashed in a cloth bag or machine compressed to exude juices onto the leaf surface. The tea ball is then broken, dried and the process repeated several times. This leaves flavour chemicals on the leaf surface and these flavours chemically oxidise, whilst those inside the leaf continue, albeit at a reduced rate, enzymatically oxidising.
What the defines an oolong tea?
Be good if someone could please help.
Owes its flavors to oxidation levels between green & black tea.