Is black tea fully fermented or semi-fermented?

Black tea belongs to fully fermented tea with a degree of fermentation of 80%-90%. It is characterized by light tea, red soup and red leaves, sweet and mellow. Black tea varieties include Zhengshan, Jinjunmei, Qimen, yunnan black tea, Rizhao, Yingde, Berlin Gongfu, Jiuqu Hongmei, Sichuan, Tan Yang Gongfu and so on, which are all fermented teas. As the second largest tea in China, black tea is deeply red in color and slightly dark red at the bottom of leaves after brewing. The tea soup tastes pure and fragrant, and the taste is rich and mellow.

In the classification of the six major teas in China, oolong tea belongs to semi-fermented tea, because there is a process of shaking green in the technological process of oolong tea. By shaking the green leaves, the edges of the leaves will break and start to ferment red, which is the famous red edge of green leaves. At this time, the edge of the leaf is fermented, but the thicker part in the middle of the leaf is not fermented. Now when it comes to the classification of tea, we often blurt out six kinds of tea, such as green tea, yellow tea and white tea, which is also one of the well-known tea classification methods. One of the reasons is that there is no unified classification method in China at present. If it is based on other classification methods, there will be different classifications.

Completely fermented tea has a high degree of fermentation. In tea, black tea is completely fermented tea. In the process of rolling, the cell wall of tea is destroyed, releasing plant enzymes, leaf cellulose, theaflavins and other substances are oxidized. After black tea is fermented, theaflavins in tea wither for 24 hours, and tea turns red under the action of enzymes. Black tea soup oolong tea belongs to semi-fermented tea, and the degree of fermentation is 10%.

Black tea is a fully fermented tea with a degree of fermentation of 100%. It is a kind of warm tea, which is refined through various processes such as withering, rolling, fermentation and drying.