The Key Process Of Black Tea Fermentation

Update:08 Jan 2021

　　As we all know, there are six major teas in my country, all of which are distinguished and defined by the degree of fermentation. The fermentation of tea is mostly a process of oxidation of phenolic organic compounds in tea, and only dark tea with the participation of microorganisms is unique. Therefore, "fermentation" here is strictly an oxidation reaction, which is completely different from fermentation in industry and even in the microbial world. The wrong name comes from traditional cognition. Hubei white tea manufacturers remind you that you need to know this.

　　After understanding the principle of tea fermentation, drinkers should realize that once tea leaves are damaged by the rolling process, they will ferment. Therefore, although green tea is called non-fermented tea, it will still be fermented somewhat. Generally, a level below 5% meets the standard. Black tea is different. Process: manual participation, the kneaded tea leaves are placed in wooden barrels or bamboo baskets, pressed tightly, and covered with a damp cloth.

　　Principle: After the leaves are twisted, the structure of the tissue cell membrane is damaged, the permeability increases and the polyphenols are in full contact with the oxidase to produce an oxidation reaction. Purpose: When the chemical composition changes, the green tea leaves become red, forming the unique properties of the "torn, soup red, and bottom red" of black tea; reducing the smell of grass, transforming it into various tea aromas, and enhancing the taste. Black tea is a fully fermented tea with a degree of fermentation between 70% and 80%. So, how to control the fermentation of tea? Simple, temperature. Now that it is understood that the fermentation of tea is involved in the role of its oxidase, is it possible to grasp the degree as long as the enzyme activity is reduced? So black tea is made, after the fermentation process, it is dried. The high temperature is used to inactivate the oxidase and its activity is greatly reduced, and the fermentation process can be cut off.

　　Speaking of this, I have to admire the wisdom of the ancients. I don’t understand the principle. After personal experimentation, I can make a good cup of tea that is good for my body. Because of the deeper fermentation of black tea, the phenolic organic matter is reduced, and it is transformed into new organic matter such as theaflavins and thearubigen.