“Next we do not hold it for fermentation/oxidation but immediately take the leaves into the drying chamber. Once the leaves are dry it is ready to be sorted and packed. This is why, because of very little oxidation, the first flush takes such a greenish appearance.”
Is Darjeeling first flush then a black tea? Going by the general convention it is still referred as black tea, however, essentially it is more like a lightly oxidized unroasted oolong. No wonder there are some similarities in the character profile of such oolongs, especially the ones from Taiwan, with Darjeeling.