January 2025: High Withered Autumnal Black Tea from India – Herbs & Kettles
FREE SHIPPING ON ORDERS OVER $80 | 20% OFF GIFT SETS - USE CODE LOVEBREW
High Withered Autumnal Black Tea from India

January 2025: High Withered Autumnal Black Tea from India

Teas Included : Darjeeling Winter Delight Black Tea, Donyi Polo Autumnal Special Black Tea, Meghalaya Autumnal Surprise Black Tea, Darjeeling Autumnal Wonder Black Tea

Subscribe To Fine Tea Club

Happy New Year! This January, we are excited to feature three plus one bonus, high withered autumnal black teas that we just got back from our recent trip to India. 

So, why is withering important? After the tea leaves are plucked, withering is the first step in tea processing, where the leaves lose moisture and become soft and pliable. This process triggers chemical changes that influence the aroma, flavor, and overall quality of the tea. High-withered teas undergo a longer withering period, resulting in more floral, fruity, and vegetal notes. While they can be compared to first flush Darjeeling, these autumnal high-withered black teas have a creamier, fuller body and less briskness due to their lower polyphenol content. A prolonged withering process plays a crucial role in developing the complexity and aromatic profile of these exceptional teas.

Darjeeling Winter Delight Black Tea

Darjeeling Winter Delight Black Tea
Darjeeling Winter Delight Black Tea

Crafted from the B-157 cultivar in late November, a hardy variety that thrives in the winter chill. This elegant black tea offers delicate floral notes of lilacs, complemented by wildflower honey sweetness and buttery richness. Hints of forest drizzle add to its layered complexity.

Steeping Instructions:
185°F | 5g | 4-5 oz water | 45s, 45s, 45s

Donyi Polo Autumnal Special Black Tea

Donyi Polo Autumnal Special Black Tea
Donyi Polo Autumnal Special Black Tea
Donyi Polo Autumnal Special Black Tea

Harvested in late November, this rare micro-micro--lot (we just received 200g) offers a unique experience. It opens with sweet, umami flavors reminiscent of Tieguanyin, with beautiful floral notes interwoven with the scent of rain-drenched moss, wet leaves, and a touch of freshly baked raisin bread.

Steeping Instructions:
185°F | 5g | 4-5 oz water | 40s, 35s, 50s

Meghalaya Autumnal Surprise Black Tea

Meghalaya Autumnal Surprise Black Tea

Harvested in early November from the AV2 cultivar, this absolutely gorgeous tea features creamy buds and olive-green, brownish whole leaves. The first steep delivers sugarcane sweetness with floral, creamy, and vegetal notes—lemon balm, lemon curd, and daisies—wrapped in a sweet perfume. The second steep becomes even more floral, reminiscent of wildflowers like azaleas, yellow roses, and daisies, with a citrus undertone and less creaminess. The third steep deepens with a woody note, like tree bark.

Steeping Instructions:
185°F | 5g | 4-5 oz water | 45s-1m, 50s-1m, 45-50s

Darjeeling Autumnal Wonder Black Tea

Darjeeling Autumnal Wonder Black Tea

Sourced during our trip to Darjeeling from Allan and Yanki, this high-withered AV2 black tea made in mid November. Rich, with a creamy mouthfeel, expect notes of wildflower honey, delicate florals, white grapes, nectarine, and a subtle undertone with fresh bark.

Steeping Instructions:
180°F | 5g | 4-5 oz water | 45s, 25-30s, 20s

What is Withering of Tea?

Withering is the first step in tea processing, where freshly plucked tea leaves lose moisture, thereby becoming soft and pliable. Withering can take place outdoors or indoors or a combination of both, and this process triggers important chemical changes that influence the tea's aroma, flavor, and overall quality. High withered teas, in simple terms, are teas that have been withered for a longer period than usual. These teas are more aromatic and boast complex floral, fruity, and vegetal notes.

First flush Darjeeling teas are typically high withered, while second flush Darjeeling teas undergo a normal withering process, while autumnal flush Darjeeling teas can be made either way. These autumnal teas have also undergone a high withering process, making them similar to first flush Darjeeling teas. They feature a lovely sweetness, a profusion of perfume, and superb floral, fruity, and vegetal notes. However, compared to first flush Darjeeling, these high withered autumnal teas have a bolder, creamier, and fuller body, lacking the brisk freshness typical of first flush teas. This reduced briskness is due to a lower polyphenol content in autumnal flush Darjeeling teas, as opposed to the higher levels found in first flush teas, which develop after a prolonged winter and slower growth of the tea plants.

Effects of Withering on Tea Leaves:

  • Moisture Reduction:
    Tea leaves lose 30-70% of their moisture content, depending on the tea type. This softens the leaves, making them easier to roll without breaking.
  • Flavor Development:
    The breakdown of complex compounds like chlorophyll and proteins enhances floral, fruity, and sweet notes. Enzymatic activity during withering affects oxidation, which in turn impacts the tea’s final taste.
  • Aroma Enhancement:
    The release of volatile compounds intensifies aromatic characteristics. Extended withering can create more complex, fragrant teas.
  • Chemical Changes:
    Polyphenols and amino acids concentrate, contributing to a richer taste. Theanine (an amino acid) increases, adding sweetness and umami. Cell walls break down, releasing enzymes like polyphenol oxidase. In high-withered teas, some enzymes are depleted, resulting in a lightly oxidized tea.

Types of Tea Withering:

  • Light Withering:
    Retains a fresher, greener profile (common in green and white teas).
  • High Withering:
    Leads to deeper, fruitier, and floral notes (common in oolongs and some black teas).

Withering Process Comparison:

Aspect

High-Withered Teas

Normal-Withered Teas

Moisture Loss

Higher moisture reduction (60-70%)

Moderate moisture reduction (55-60%)

Aroma & Flavor

More floral, fruity, and complex notes

Stronger, bolder, brisk flavors

Amino Acid Retention

Higher due to slower moisture loss

Slightly lower amino acid retention

Polyphenol Oxidation

Slower, allowing nuanced oxidation

Faster, leading to more oxidation

Leaf Appearance

Lighter, more delicate leaves

Darker, more robust leaves

Processing Time

Longer withering duration

Shorter withering duration

Common Tea Types

Darjeeling first flush, specialty black teas

Assam, Darjeeling second flush

Control in the Withering Process:

During withering, several factors need to be carefully controlled to achieve the desired chemical transformations and final tea quality:

  • Temperature:
    Optimal Range: 20-25°C (68-77°F). Higher temperatures speed up moisture loss but can damage delicate flavors. Cooler temperatures promote more complex aromas.
  • Humidity:
    Ideal Humidity: 60-70%. Lower humidity speeds up moisture loss but may over-dry leaves, while higher humidity slows withering and may lead to microbial activity.
  • Airflow:
    Consistent airflow ensures even moisture loss, preventing spoilage and uneven withering.
  • Duration:
    Normal withering: 12-16 hours. High withering: 16-20+ hours. Longer withering enhances floral and fruity notes.
  • Leaf Thickness on Withering Table:
    Leaves should be spread in a thin, even layer to avoid uneven withering.
  • Leaf Maturity & Quality:
    Younger leaves, with higher amino acid content, may require gentler withering, while older leaves need slightly longer withering.

Key Goals of Withering Control:

  • Balanced moisture loss (55-70% depending on the style)
  • Preserving amino acids & aromatics
  • Preventing over-oxidation or fermentation
Subscribe To Fine Tea Club

BACK TO TOP