What is post fermented tea and what is post fermented tea

Post-fermented tea is the tea leaves that have been sunburned, killed, and dried, and then fermented under the action of damp heat, such as the important process of black tea is heavy pile fermentation, which is to stack tea leaves under humid and hot conditions to promote physical and chemical changes in tea leaves, and form the quality characteristics of black tea.

Black tea is a general term for "post-fermented tea", which is named because of its black color. According to the "Chinese Tea Classic", six major varieties of Pu'er, Liubao, and Hunan black tea are all black teas, and the representative variety is Pu'er. The "favored" black tea referred to in this tea fair mainly refers to the Hunan black tea in Yiyang.

Hunan black tea is only one of the black teas, and its quality is generally inferior to Pu'er.

The situation of oolong is more complicated, and there are broad and narrow senses. Oolong in a broad sense refers to green tea, which is a general term for "semi-fermented tea", including the well-known Tieguanyin, single fir, narcissus, and Dahongpao, so Tieguanyin can also be called oolong; Oolong in the narrow sense refers to the unique variety of green tea, which is produced in Anxi, which is the kind that is often drunk in teahouses. Taiwan also produces oolong, commonly known as frozen top, with a high grade and is not easy to see in restaurants.

There are many varieties of tea in China, and the personalization of tea names is a unique phenomenon of tea culture, but the division of categories is very clear. Based on the fermentation process, tea is divided into seven categories ———

Black tea: post-fermented tea, such as Pu'er, Liubao tea, Sichuan side tea, etc. The natural ripening of Pu'er is "Shengpu", and the stuffy ripening is "Ripe Pu".

Black tea: fully fermented tea, divided into husband black tea (Qi Hong, Yunnan Hong, Ning Hong, etc.), small black tea and black broken tea.

Green tea: semi-fermented tea, also known as oolong tea, there are many varieties, which can be simply divided into northern Fujian oolong (such as Wuyi rock tea, narcissus, Dahongpao, cinnamon), southern Fujian oolong (including Tieguanyin, Qilan, narcissus, **gui, etc.), Guangdong oolong (phoenix single fir, phoenix narcissus, Lingtou single fir, etc.), Taiwan oolong (frozen top, Bao Chong).

White tea: Slightly fermented tea, divided into white bud tea and white leaf tea, such as silver needle Baihao, white peony, Shoumei.

Yellow tea: lightly fermented and then stuffy yellow, such as Junshan Silver Needle, Mengding Yellow Tea, Guangdong Big Leaf Green.

Green tea: non-fermented tea, and it is divided into four categories according to the difference of frying, drying, baking and steaming, such as Longjing, Maofeng, Biluochun, and melon slices.

Reprocessed tea: formed by pressed tea or flowering, there are roughly three types of pressed tea (such as brick tea, round tea), flower tea and fruity tea.

Post-fermented tea is a type of dark tea. Black tea is one of the most familiar and well-known of post-fermented teas.

Types of post-fermented teas.

The most famous and familiar is black tea.

The earliest black tea was produced in Sichuan, which was made from green hair tea and steamed tea. In ancient times, because the tea from Sichuan had to be transported to the northwest region, the transportation was inconvenient and difficult to transport, so the volume had to be reduced and autoclaved into lumps. In the process of processing into lumps, it takes more than 20 days of wet billet accumulation, so the color of hair tea gradually turns from green to black.

The color of the finished lump tea is dark brown and forms the unique flavor of the tea, which is the original origin of black tea. Black tea is also a type of tea made by fermentation of bacteria. Because the raw materials of black tea are relatively coarse and old, they often have to be stacked and fermented for a long time during the manufacturing process, so most of the leaves are dark brown, so they are called "black tea".

According to the different production areas and technological differences, black tea can be divided into Hunan black tea, Hubei old green tea, Sichuan side tea and Yunnan Gui black tea. For those who are accustomed to drinking light green tea, it is often difficult to taste black tea at first, but as long as you continue to drink it for a long time, people will love its unique rich flavor.

Black tea is popular in Yunnan, Sichuan, Guangxi and other places, and is also loved by Tibetans, Mongolians and Uyghurs, and black tea has become a necessity in their daily lives.

Black tea belongs to post-fermented tea, which is a unique type of tea in China, with a long history of production, mainly made into pressed tea for side sales, mainly produced in Anhua County, Hubei, Sichuan, Yunnan, Guangxi and other places in Hunan. The main varieties are Anhua black tea, Hubei Laobian tea, Sichuan Tibetan tea, Guangxi Liubao loose tea, Yunnan Pu'er tea, etc.

Post-fermented tea is a tea that continues to ferment during storage after the workmanship is completed, and Pu'er is a post-fermented tea. Beijing Chaoyangmenwai Street Chaowai SOHO B Block three-layer rock tea monopoly, you have the opportunity to come to taste tea exchange.

Post-fermented tea is a process of natural aging and fermentation of semi-fermented tea in the process of storage, and it will continue to ferment with the year, and there will be changes in the taste every year, indicating that the quality of this tea is very good.

1. Oolong tea.

Oolong tea, also known as green tea, semi-fermented tea and fully fermented tea, has many varieties and is a tea category with distinctive Chinese characteristics among several major tea categories in China. Oolong tea is a high-quality tea made after picking, withering, shaking, frying, rolling, and roasting.

2. Assam black tea.

Assam black tea is a tea produced in northeastern India, the shape of the tea leaves is thin and flat, and the color is dark brown; The color of the soup is dark red and slightly brown, with a faint malt aroma and rose fragrance, and the taste is strong, which is a strong tea.

3. Pu'er tea.

Pu'er tea is divided into two types: raw tea and cooked tea due to different fermentations. Pu'er ripe tea is a tea made from Yunnan large-leaf sun-dried Qingmao tea as raw material and processed by Wudui fermentation and other processes. The color is brownish red, the taste is pure, and it has a unique aged fragrance.

4. Ann tea. Ancha, a specialty of Qimen County, Anhui Province, is a national geographical indication product. Ancha is between black tea, green tea between the late semi-fermentation and pressing of the traditional craft tea, with the leaves, bamboo basket packaging, its shape is tight and even, the color is black and brown is still moist, the aroma is high and long betel nut fragrance, the soup color is orange and bright.

5. Liubao tea.

Liubao tea, a special product of Wuzhou City, Guangxi Zhuang Autonomous Region, is a product of China's National Geographical Indication. Liubao tea belongs to the black tea category, which is a black tea with unique quality characteristics by selecting the fresh leaves of Cangwu County group species, Guangxi large and medium leaf species and their separated and bred varieties and strains.

Fermented tea is divided into semi-fermented tea, fully fermented tea, and post-fermented tea.

1.Semi-fermented tea (partially fermented tea) (scientific name: green tea):

a.Light fermented tea (also commonly known as "Baochong tea"): white tea, Wenshan Baochong tea (clear tea), Yilan Baochong, Nangang Baochong, Xiangpian, Mingde tea, Frozen top tea, pine and cypress evergreen tea, Tieguanyin, Wuyi, Narcissus.

b.Re-fermented tea: Oolong tea.

Note: Commonly known as semi-fermented tea is "oolong tea". The real "oolong tea" is the Oriental Beauty Tea, that is, Baihao Oolong Tea, or also known as Ponkan Tea, but the commonly known oolong tea has actually been confused.

2.Fully fermented tea (scientific name: black tea):

According to the variety: small-leaf black tea, Assam black tea (large-leaf species) according to the shape: strip black tea, crushed black tea and general black tea.

3. Post-fermented tea: (scientific name: dark tea).

Pu'er tea: Pu'er tea is made by fermentation after the pre-processing of non-fermented tea, and then fermented by Wudui, which belongs to the category of black tea.

From the fermented tea to see the six major tea categories in China.

Fermented tea refers to the tea that has undergone the fermentation process in the production of tea, and the six major tea categories can be divided into non-fermented tea (green tea) according to the degree of fermentation; lightly fermented tea (white tea, yellow tea); semi-fermented tea (green tea); Fully fermented tea (black tea), post-fermented tea (dark tea, ripe Pu'er tea).

Tea fermentation refers to the process of enzymatic oxidation of tea to form dark positive substances such as theaflavins and thearubigins. Fermentation takes place in a dedicated room that controls temperature and humidity. There are many factors that affect fermentation, such as temperature, humidity, and the moisture content of the leaves.

After fermentation, the tea will change to the red direction due to the light or heavy degree of fermentation, and the heavier it is, the redder it becomes. Its soup tomato is reed-colored, and the leaf color is roughly the same. Therefore, looking at the tea soup, you can basically speculate the degree of fermentation of the tea.

The less fermented the tea, the closer it is to its original taste, and the most prominent is the bitter and astringent taste; On the contrary, the bitterness is getting lower and the taste is getting more mellow.

Tea fermentation is a simple oxidation process that causes a series of biochemical changes in the fresh leaves. Tea fermentation is actually a process of contact with oxygen. The process of using microorganisms such as bacteria and yeast to degrade sugar molecules to produce energy by enzymes under anaerobic conditions.

The boiling phenomenon is caused by the degradation of sugars in the leachate under anoxic conditions, resulting in carbon dioxide production. In biochemistry, the process of anaerobic respiration of yeast is called fermentation.

The "fermentation" of tea is actually a series of oxidation processes carried out by oxidases present in the cell wall after the cell wall is damaged. This process is more like a series of enzymatic reactions, perhaps more appropriately called "biological oxidation". In tea cells, catechins are present in the cell fluid, while oxidases are mainly found in the cell wall, not mainly in microorganisms, so the cell wall needs to be damaged.

This naturally explains the fact that tea leaves need to be rolled for "fermentation". According to the degree of oxidation of polyphenols, "full fermentation", "semi-fermentation" and "light fermentation" are distinguished. In black tea, the degree of polyphenols oxidation is very high, which is called "full fermentation"; The degree of oxidation of polyphenols in oolong tea is about half, and it is called "semi-fermented".

Tea fermentation is a biochemical reaction, which refers to the oxidative polymerization of polyphenols in tea under the action of enzymes, and other chemical components also change accordingly, and finally form the quality style of tea. Trace rent talks.

The fermentation of tea leaves has two meanings:

It refers to the process of tea quality from fresh leaves to finished products, through the action of microorganisms and enzymes, to promote the oxidation and transformation of certain polyphenols in fresh leaves of tea plants into tea polyphenols, caffeine touches, proteins, amino acids and aromatic substances in tea soup, so that the color, aroma and taste of tea soup and other characteristics change.

It refers to the fermentation in the process of tea production, that is, the use of microorganisms to rot and ferment the organic substances in the tea leaves, so that the tea can form a unique quality.