Fermentation is actually the process of softening tea, so that people can drink smooth, smooth, soft and sweet tea in a short time.
Heavy fermentation: The tea soup only shows the thickness and smoothness, but the tea flavor will be weak or even gone. Ripe tea produced by the re-fermentation process is more suitable for drinking now, and the taste will be sweeter and smoother. It can be drunk after a few months of aging, but the value of later aging will be relatively small.
The degree of fermentation is above 70% (this standard is not an official standard, it is about equal to it), which belongs to full fermentation, and the degree below this level is lightly fermented tea. Heavy fermented tea usually refers to cooked tea with a fermentation degree of more than 90%. Medium-fermented tea leaves have less substances that can be transformed, and the color of the bottom of the leaves will be dark brown.
The cooked tea produced by the light fermentation process will retain some characteristics of raw tea. For example, if there is sweetness, body fluid, and bitterness, the tea soup will not be as rich and smooth as fully fermented cooked tea, and the color of the bottom of the leaves will be lighter, which will look a bit like old raw tea that has been stored for more than ten years.
The lightly fermented cooked tea is only similar to the old raw tea in the smoothness of the tea soup and the bottom of the leaves, but there is a big difference between the two.
Manufacturers need to understand the suitability of tea when making tea. According to the characteristics of raw materials, heavy fermentation should be done instead of heavy fermentation, instead of imposing light fermentation on every tea, which is what we call Moderate fermentation, moderate fermentation does not mean 80% fermentation or 8.50% fermentation, which is a vague concept of fermentation degree, but piles and ferments according to the characteristics of each tea, so as to fully display the characteristics of the tea.
