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Green, Oolong, and Black Tea
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Green, Oolong, and Black Tea
The Chinese use their character for fermentation to apply to all
teas. Only in the West has the chemical concept of oxidation evolved. I havent done the research but I would guess oxidation became part of the vernacular when tea came to India. Jim |
Green, Oolong, and Black Tea
>>Cooking at a high temp?
Many teas are oxidized at warm and moist temps. Indian tea and terminology: the processing of ctc and orthodox, the term "fermentation" is used and understood as oxidation, and also both terms are used. for Puer we use the term: postfermentation 後發酵 enzymatic oxidation酶促氧化 fermentation 發酵 oxidation 氧化 Classification分類: The four classifications of tea according to fermentation 再把四大分類細分: non-fermented tea : green tea and yellow tea 不發酵茶,即*茶: postfermented: Puer tea and dark tea 後發酵茶 即普洱茶,即黑茶: partially fermented tea: oolong tea and white tea 部分發酵茶,半發酵茶,即烏龍 茶 completely fermented tea: black tea 全發酵茶,即紅茶 : icetea8 |
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