Fermentation of tea - biooxidation

Reply Thu 28 Sep, 2017 02:52 am
It is often said that Chinese tea divided into six classification in accordance with the degree of fermentation and comprehensive system. But as the fermentation, in the usual language context of Chinese tea, is completely different from the above microbial fermentation. In the tea, the same piece of green leaves is processed by controlling the biological oxidation of green tea, black tea, oolong tea, etc., this process has also been mistakenly called fermentation. This process is more like a series of enzymatic reactions, and perhaps should be called biooxidation. The biooxidation of tea is a series of oxidation processes that promote the catechins in the cell wall after oxidative enzymes are damaged in the cell wall.
  • Topic Stats
  • Top Replies
  • Link to this Topic
Type: Question • Score: 0 • Views: 1,078 • Replies: 3
No top replies

Reply Thu 28 Sep, 2017 10:36 am
More weird tea spam.
0 Replies
Reply Thu 28 Sep, 2017 01:20 pm
Tell ya what, if I drink tea, I don't give a flying fig about oxidation or fermentation. Just enjoy it for what it is.
0 Replies
Reply Thu 28 Sep, 2017 04:54 pm
Talk about sciencing the fun out of something!
0 Replies

Related Topics

The able2know Tea Room:: Now Open:: - Discussion by tsarstepan
The best sites to buy tea - Question by quicknss
Orange Pekoe Tea - Question by Bella Dea
Loose tea flotsam... - Question by tsarstepan
tea drinkers united against theists - Discussion by dyslexia
How does matcha taste? - Question by Peterbor
tea bag or loose-leave tea - Discussion by sareneo
  1. Forums
  2. » Fermentation of tea - biooxidation
Copyright © 2023 MadLab, LLC :: Terms of Service :: Privacy Policy :: Page generated in 0.03 seconds on 12/06/2023 at 08:27:44