Fermentation Produces Four Classes of Tea
Simply said tea is the beverage made from the young leaves of the Camellia bush or tea plant. Beyond that, there are traditional choices and options. Tea leaves are fermented for different periods of time. The length of time is carefully chosen, for it will determine the tea’s colour, taste, aroma and character. A short fermentation brings green and yellow tones to the tea. Longer periods produce a red tea – and if also baked, a deep red srong tea will result. Logically, the most natural tasting teas (green teas) are not fermented and baked.
Non-fermented: Green Tea – Lung Ching (Dragonwell), Pi Lo Chun, Shen Cha
Semi-fermented: (Light) Oolong, Chincha, Jasmine (Medium) Donting, Ti Kuan Yin, Suei Shen & Wu Yi
Heavily-fermented: Mandarin Oolong Penfun (or Oriental Beauty) & Pu Ehr
Fully-fermented: Black Tea
