Black tea, with its rich and mellow aroma and sweet and refreshing flavor, is popular all over the world. However, have you ever wondered what kind of a marvelous transformation journey lies behind this cup of fragrant tea? The unique flavor of black tea comes from its delicate fermentation process. Today, let's explore the mystery of black tea fermentation and enjoy the charm of this traditional technique!
Black Tea Fermentation
Black tea, a fully fermented tea, undergoes the key steps of withering, kneading, fermentation and drying in its production process. Among them, fermentation is the key to the formation of the quality of black tea, which gives black tea its unique color, aroma and flavor.
The Nature of Fermentation: A Waltz of Enzymes and Oxygen
Black tea fermentation is, in essence, a series of chemical changes in the substances contained in tea leaves under the action of enzymes and oxygen. Fresh tea leaves are rich in polyphenols, which will gradually oxidize and polymerize under the action of enzymes to form larger and more complex molecules. At the same time, the aromatic substances in the tea leaves will also be transformed during the oxidation process, resulting in a unique floral, fruity and honeyed aroma.
Fermentation conditions: a delicate balance of temperature, humidity and oxygen
The fermentation process is very sensitive to conditions such as temperature, humidity and oxygen. The appropriate fermentation temperature is generally 20-30℃, while the humidity needs to be maintained between 80%-90%. Too high a temperature will lead to rapid deterioration of tea leaves, while too low a temperature will inhibit the fermentation process. Oxygen is an essential factor in the fermentation process, providing the necessary conditions for enzyme activity. However, too much oxygen can lead to over-oxidation of the tea and produce a bitter taste.
Degree of fermentation: the key to different flavors
The degree of fermentation of black tea directly determines its final quality. The deeper the degree of fermentation, the darker the color of the tea leaves and the mellower the taste. Generally speaking, the degree of fermentation of Gongfu black tea is higher, while the degree of fermentation of black crushed tea is lower.
Black Tea Fermentation Process: Inheritance and Innovation of Traditional Techniques
Black tea fermentation process, after thousands of years of inheritance and development, formed a unique regional characteristics and technology schools. Among them, the Keemun black tea "pile" process, with its unique "smothering - wake up" fermentation, creating a unique "honey" Keemun red. The "strip fermentation" process of Gongfu black tea emphasizes the control of the shape of the tea leaves, making the tea leaves tight and beautiful.
In recent years, with the progress of science and technology, black tea fermentation process is also constantly innovating. Controlled temperature and humidity fermentation technology makes the fermentation process more controllable and the tea quality more stable. The microbial inoculation fermentation technology, on the other hand, provides new possibilities for the creation of black tea flavor.
Tasting Black Tea: Feeling the Charm of Fermentation
A cup of high quality black tea is not only the enjoyment of taste, but also the inheritance of culture and skills. When you savor a cup of fragrant black tea, what you feel is not only the taste of tea, but also a long history and exquisite skills.
concluding remarks
Black tea fermentation is a key process in tea processing and a treasure of Chinese tea culture. Understanding the mystery of black tea fermentation can not only help us better taste black tea, but also let us have a deeper understanding of Chinese tea culture.
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