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Darjeeling Green Tea begins by carefully handpicking the tea leaves and then letting them air dry for some time. After they are completely dried, the leaves are allowed to wither for at least 8 to 24 hours to let excess water evaporate. Once they are completely dried, they are steamed or pan fried as this process prevents oxidation and neutralizes the enzymes. After steaming, the leaves are rolled up in varying tightness and are finally set aside to dry in place. This method of preparation does not let oxidation take place and enables the leaves to retain its green color with the antioxidants and polyphenols kept intact for their health benefits.