- posted 12 years ago
Ever since I started drinking Darjeeling black teas, I've noticed they always seem ot contain a variable mixture of dark brown and green leaves. Looking more carefully at the unfurled leaves last weekend, I found I could easily also pick out many partially oxidized (red-edged green) leaves. This confuses me a bit, since I thought that black tea was supposed to be completely oxidized and thus should have an even dark brown colour like what we see in black teas from China or other places in India.
Or is Darjeeling black tea supposed to be a mix of un-oxidized, partially oxidized, and fully oxidized leaves? Or is it the climate in Darjeeling that contributes to the a special colour of a fully oxidized Darjeeling black tea?