Oolong Chain Bio 1 kg

This tea was first developed as "Oolong Black Tea", it was decided to give it a new unique name, "Oolong red tea", because of the characteristics of the tea leaves, which take a very beautiful bright red color as time passes after the time. Infusion.

For this tea, the withering operation is paramount. This is the process of leaving tea leaves harvested in a dark and well-ventilated place so that they wither slightly, which promotes internal enzymatic micro-fermentation. Waster is also the most important process for producing the aroma. If the stem is defined as a micro-fermentation, "third growth" tea leaves, which are collected later in the season, are more suitable for aroma production than young tea leaves, which are extremely rich in amino acids because the amount of Amino acids decreased slightly and has been replaced by polyphenols.

This tea is characterized by changes in the catechins due to fermentation. The raw materials of the Oolong Tea Warts in the Kagoshima prefecture were sent to a company in the city of Shimada, in the Shizuoka prefecture, which has a patented manufacturing process.

Pressure has been applied to raw organic oolong tea while applying steam to a temperature of between 160 and 200 ° C to artificially reproduce a process similar to the fermentation of Oolong tea. Thanks to this process, the gallate epigallocatechin, the main component of the catechin contained in tea, is transformed into gallow acid and polyphenol polymerized.