The tea shoots, also called tea tsai, fermentation continues from the
time picking starts to finally pan-roasting, and during the process of
sun-drying, hot air drying, “indoor drying and stirring.” In order to suit the
habits of various areas teas can be divided into non-fermented green teas,
fully fermented black teas, and semi-fermented Qing tea.
Non-fermented tea
The scientific name is green tea, such as Longjing,
Biluochun, Mingchun Hsiamu, Gunpowder tea, Chunmee tea, and Sencha; generally
green teas all are non-Fermented teas.
Semi-fermented teas
The scientific name is qing tea, lightly fermented teas (Baozhong
teas) for example Wenshan Baozhong tea (a.k.a Qing tea), Ilan Bazhong, Nangang Baozhong,
Dongding tea, Songbo Evergreen tea, Mingte tea, Tieguanyin , Wuyi, and Shuixianetc;
and also more heavily fermented teas such as Oolong tea, Puerh tea, etc.
Fully Fermented teas
The scientific name is black tea, according to species it
can be divided into two types: little leaf black tea, and
Assam
black tea
(big leaf). According to shape it can be divided into “strip black tea” and
“broken black tea.”
*Fermentation means the air enters into the
cells of the leaves, triggering a complicated chemical reaction, resulting in
the various flavors of different teas. It is especially important for semi-fermented
teas. When producing tea, the main action that brings on fermentation is
“stirring,” using the hands to stir the leaves, allowing the leaves to have
friction with each other, causing damage to the cells around the edges, and
allowing the air to enter into the leaves. |