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.
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.
Talk about sciencing the fun out of something!