How about we stop the fermentation process at the middle? We pick different tea leaf and then skillfully roll it. Then let is sit and roll it again and let it sit, repeat and repeat this process. The tea farmer they we’re using heat method at different time so they were making the Paso Leaf fermentated tea or the most common name is called Urong tea. So may be I’ll show you these two teas. These two teas also are Urong teas that you will find that distinct, the aroma or the colors are totally different, right?
Now with this greener and that is more browner, browner Ulong. So for the greener one, tea farmer usually let is sit for shorter time just roll it, let it sit but may be 4 hours later they will heat it to stop the fermentation process so it’s still ring a little bit. But for the browner one, may you can imagine that they let it sit for longer time so it becomes to a higher fermentation level.
So but, may be you will ask that why to do I have to tell you about the fermentation level or the colors of the tea leaf. It seems quite boring right, but actually tea leaves, the colors of the tea leaves can tag to something so the simple word is, for the more greener color, tea leaves we use the lower temperature to make it. But for the deeper color one, we’re using higher temperature water on it so don’t mess this up otherwise there are two ways out there we’re using to get it.
One is the tissue is too pitcher, it vasonate it on the green tea or just mint green tea but if the water is not hot enough, the tea will not be strong enough for you. For example this green tea, I’m just using 70-degree water on that, but for this green Ulong I need to use 80-degree but brown Ulong is 90 to 95. Before that one I need to use hot, warm water because that is where it’s totally dark in colors. So remember to use watch-the-temperature watcher on your tea it would be very helpful.
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