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Degree of Fermentation | Lesson 1.4
All Tea division by types, green, white, red, yellow, dark tea, and oolong, originate from tea production technology. We will talk about technology later, now will we focus on the degree of tea leaf fermentation.
It is important to understand the brewing process and tea ware used for tea flavor distribution. Bear in mind that when it comes to tea, first under fermentation we mean enzymatic oxidation process.
While processed, the tea leaf brakes, secreting the tea sap, which in contact with air, oxygenates and ferments leaf. Changing its chemical composition and respectively the properties and the flavor of the leaf.
The fermentation may be either controlled or uncontrolled. When controlled, the tea sap is fermented deliberately, for the delivery of leaf flavor properties. Uncontrolled implies that the sap secrets and oxygenates as it is impossible to prevent it in the production process. In other words, it is not desired but happens anyway.
How does this affect brewing?
The higher the degree of fermentation, the higher is the temperature of brewing. With oxidation over 10%, the temperature of water should be 90°C , if over 20% may be easily brewed in 100°C water.