Kakra effect on Darjeeling Muscatel

On an earlier post I asked for confirmation of a "double fermentation" situation where Muscatel tea from Darjeeling was concerned. Apparently this "effect" is not isolated to the Castleton plantation, but is common to second flush teas that bear the description "Muscatel" in the name of the tea, not to be mistaken for the general description of Darjeeling teas as having a muscatel flavor to them. No! I'm talking about teas that are called "Muscatel".

"kakra” in local language means dehydrated leafs and this dehydration takes place when an insect called green fly bites the tea leafs and the leafs starts oxidizing on the bush as pores are formed on it, the leafs are further plucked when the soil and climatic conditions are perfect for the harvest and when the tea is further processed."

So that's it. That's pretty cool I think. What an interesting way for such an awesome tea to get it's flavor. If I can find out exactly what this "green fly" is I'll share that as well. There's this strange bug that lives on tea bushes, and looks like a tea leaf, but it doesn't resemble a fly at all so I doubt that that is it, but it could be.