Delicate, light liquor with hints of muscatel.
Origin: India (Darjeeling)
For green tea production, the new leaves are hand picked and immediately transported to the factory where they are slowly wlthered to reduce their water content. The leaves do not have time to oxidize as they are then cooked in a pan to lock in the flavor. You can see that these teas are machine produced because the appearance of the leaves is somewhat mixed and the end product was not hand sorted (which would result in the appearance of whole leaves and buds). Pan-cooked tea has more body than Steamed Green Darjeeling because during the rolling phase a little bit of oxidation occurs - hence the slightly more pronounced body.