At the origin of tea, there is one and the same shrub, the Camellia sinensis. However, in the world of tea, we see all the colors: green tea, white tea, black tea... there are dozens of different teas! But how do we get them? Thanks to the oxidation of the tea leaves, and sometimes to their fermentation. If we often confuse the two processes, it is not the same thing and it changes everything in terms of taste! Quai Sud explains the intricacies of tea making to make you knowledgeable about the fermentation and oxidation of tea.
Fermentation or oxidation of tea?
As soon as the tea leaves are picked, they begin to deteriorate under the effect of light, humidity and heat. They wilt and then turn black, like the flesh of an apple in the open air: it is oxidation. In the early industrialization of tea, this natural process was called " fermentation “… Wrongly, but the term has remained in the profession! Oxidation gives a more or less pronounced taste to the tea and influences the color of the infusion. The more the tea is oxidized, the blacker it is and the more its infusion takes on a brown tint.
To fully understand, make way for manufacturing! After the harvest, the tea leaves are dried: this is withering, a stage during which they take on a light vegetal scent. Then comes driving, to release essential oils and facilitate enzymatic reactions during oxidation. This is where the serious stuff begins. Oxidation time, temperature, humidity… Everything is tightly controlled, until the leaves are exposed to dry heat to destroy the enzymes and stop the process; it is desiccation, or kill-green (kill the green)! The tea is then sifted, sorted according to its quality, then packaged.
50 shades of tea
Not all teas undergo all the manufacturing operations. They therefore do not have the same oxidation rate and this is what modifies their color. There are 6 colors of tea:
Green tea
It is not or slightly oxidized (less than 10% oxidation). After withering and rolling, the tea leaves are quickly dried at high temperature. That's why it keeps its bright green color.
Yellow tea or imperial tea
(10-20% oxidation) is actually fermented green tea that has turned yellow because it was not dried quickly.
White tea
It is just picked, withered and dried in the sun. No rolling, no oxidation. Its oxidation (20 to 30%) is natural. This is the most delicate tasting tea.
Blue or blue-green tea
it's Oolong or wulong tea (black dragon in Chinese), the one that alone justifies our 50 shades of tea! It is a semi-oxidized tea that changes color depending on its degree of oxidation (from 30 to 70%). As a result, it combines the virtues of green tea and black tea. Nuanced, complex, both unique and multiple, its taste palette varies from vegetable to grilled. Oolong tea can even be infused several times… Just amazing!
Black tea
is called red tea in the Orient for its beautiful coppery hue when brewed. Not to be confused with our red tea, Rooibos! It is an oxidized tea at more than 80%, whose power is very popular with Westerners. Very aromatic, black tea is almost as varied as the Oolong: floral, full-bodied, fruity, malty, smoky... A delight for the taste buds!
Pu Erh tea or post-fermented tea
is 90% oxidized. It is a black tea that has undergone fermentation.
But then, does fermented tea exist?!
Well yes ! We often confuse oxidation and fermentation, but yes, fermented teas do exist. In fact, there are only two: yellow tea and Pu Erh tea. They are both oxidized teas that have also undergone a fermentation phase. Concretely, the process is the same as for a "classic" oxidized tea, but instead of using dry heat to stop the oxidation, the tea leaves are placed under a damp and airtight tarpaulin in order to accelerate their "aging". » and the proliferation of micro-organisms.
yellow tea is similar to green tea, it is little oxidized and fermented slowly for 3 days. It then loses its herbaceous taste and develops floral and sweet aromas, close to pear, with a slight iodized touch; it takes on a beautiful sunny yellow color. Pu-erh tea is a highly oxidized tea that has fermented for over 50 days. Its taste is very different from tea, mellow, with intense aromas of undergrowth; it improves over time and can be kept for years… a bit like a good wine!
All these teas, oxidized as fermented, have incomparable virtues for our health, do not hesitate to try them all... And discover our delicious range of teass to vary the pleasures during your tea break!
