When you pluck a tea leaf, it begins to oxidize. Permit that oxidation operate its system and you get a malty black tea with an abundance of tannic astringency. Quit that oxidation the moment it starts and you'll preserve the leaves' vivid inexperienced qualities for green tea. On the other https://raid-5-daten-wiederherste47912.thechapblog.com/23749521/5-tips-about-oolong-thee-you-can-use-today