Introduction to the Four Major Categories of Fermented Tea_Tea News

Fermented tea is a type of tea processing method. It refers to tea leaves that undergo withering, rolling, fermentation, drying, and other primary processing steps to produce raw tea, which is then refined into finished tea. The following introduces the classification of fermented tea.

1. Lightly Fermented Tea

Lightly fermented tea refers to tea that does not undergo a fermentation process, such as green tea. Because it is not fermented, this type of tea has a natural aroma and a refreshing taste.

2. Semi-fermented Tea

Tieguanyin, Wuyi rock tea, and others are semi-fermented teas. In the production process, the chlorophyll in the tea leaves is destroyed, and the degree of fermentation ranges from 20% to 70%, making them semi-fermented teas.

3. Fully Fermented Tea

Fully fermented tea is 100% fermented. After brewing, it presents a bright red or deep red color, which is very distinctive. The aroma released from deep in the throat after drinking gives a refreshing and comfortable feeling. However, it leaves heavy tea stains, so it is best to brush your teeth after drinking.

4. Post-fermented Tea

Among China's six major tea categories, dark tea belongs to the post-fermented tea category. Post-fermented tea has a unique mellow and smooth taste profile, as well as health benefits such as weight loss and lowering blood pressure and blood lipids.

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