Fermented Tea is a type of tea production process, referring to tea made after the tea leaves have undergone withering, cutting, fermentation, and drying in the initial manufacturing steps to produce crude tea, which is then refined. Depending on the degree of fermentation of the tea leaves, fermented teas can be categorized into lightly fermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea.
Lightly Fermented
Lightly fermented refers to teas that do not undergo a fermentation process, such as Green Tea. This category of tea has a natural aroma and a refreshing taste. However, it is relatively cooling in nature, and while it can help reduce internal heat, it should not be consumed regularly over long periods.
Semi-Fermented
Semi-fermented refers to the process where the chlorophyll in the tea leaves is destroyed during production, and the fermentation degree ranges from 20% to 70%. Examples include Tieguanyin and Wuyi tea, which are considered semi-fermented teas. Semi-fermented teas contain higher levels of polyphenols, aldehydes, and alcohols, making them more likely to induce stomach problems for people with poor gastrointestinal function. Additionally, they contain Caffeine, active alkaloids, and various aromatic substances that can stimulate the central nervous system. People with neurasthenia, heart disease, or cerebrovascular disease should consume these teas in moderation. Insomniacs should avoid drinking too much, and it is not advisable to Drink these teas before bedtime or on an empty stomach.
Fully Fermented
Fully fermented refers to teas with a 100% fermentation degree. When brewed, fully fermented teas exhibit a distinctive bright red or dark red color. Drinking them produces a pleasant aroma that emanates from deep within the throat, providing a refreshing and comfortable sensation. However, the tea stains tend to be stronger.
Post-Fermented
Dark tea belongs to the category of post-fermented teas. After the fresh leaves are processed by fixation and rolling, they undergo a process called “wet-piling.” Wet-piling is a critical step in dark tea production, where the rolled tea leaves are not separated but instead kept warm and humid as they are piled up. During this process, a large number of microorganisms participate in the conversion of the internal components of the tea, resulting in the unique smooth and mellow taste profile of dark tea, as well as its Health benefits such as weight loss and lowering blood lipids. The primary functional component of dark tea is a complex polysaccharide compound, which is believed by the medical community to regulate sugar metabolism, lower blood lipids and blood pressure, prevent blood coagulation and thrombosis, and enhance immune function. Dark tea is also a low-caffeine healthy beverage (due to factors such as the maturity of the raw materials and roasting), and compared to cola and other types of tea, dark tea does not affect sleep and can be consumed throughout the day. Drinking it consistently every day can yield good results.
