Tea leaf fermentation is a meticulously managed procedure crucial in defining the taste, aroma, and hue of tea. The duration of oxygen exposure allows for the categorisation of tea into white, green, oolong, and black variants. Understanding how fermentation intensity influences tea’s attributes can aid aficionados in selecting and savouring their preferred drink more effectively.
White and green tea: minimal fermentation.
Among all tea types, white and green teas undergo the least fermentation. Regarded as one of the most refined and natural options, white tea experiences minimal to no fermentation. To retain its vibrant flavour and colour, green tea is gently dried post-harvest, inhibiting any further fermentation.
Oolong: moderate fermentation.
Oolong tea, undergoing partial fermentation ranging from 10% to 70%, presents a broad spectrum of flavours and aromas. These can range from light and fresh to deep and full-bodied. The variability in the fermentation process of oolongs unveils complex notes—floral, fruity, and sometimes smoky. Merging the properties of both green and black teas, oolongs offer an exceptional blend of intricacy and scent.
Black tea: complete fermentation.
Characterised by its dark leaf colour and profound flavour, black tea is subject to complete fermentation. This process leads to the conversion of leaf sugars into theobromine and theophylline, contributing to the invigorating quality of black tea. Depending on its origin and how it is processed, black tea’s taste can range from sweet and fragrant to bold and full-bodied.
Pu-erh: post-fermentation tea.
Pu-erh stands out as a distinct tea variety, undergoing an extra stage of post-fermentation after drying and shaping. This extended phase, lasting from a few months to several years, imparts a rich, earthy flavour and numerous health benefits. Renowned for its ageing potential, pu-erh progressively enhances in quality, offering a complex and evolving tasting experience.
Fermentation is pivotal in the tea universe’s diversity. From the delicate and floral nuances of white and green teas to the opulent and vigorous flavours of black and oolongs, each type brings forth distinct sensory pleasures. Delving into various fermentation levels enables tea enthusiasts to explore new tastes and embrace the genuine artistry of tea appreciation.
I first came across IVA Plants and Alex their founder at my local monthly Artisan market and decided to try the Sleep Well tea and the Rose Garden Tea. I was very impressed with the lovely aroma and the quality of the ingredients. There is an online shop but I thought I would head down to the market again to stock up. This time I bought dried Chamomile flowers, Rose buds and a Houjicha roasted greentea that she suggested for me as it is lower in caffeine. I would highly recommend all of the purchases I have made.