Foreword: Continuing from the above, this article starts from the perspective of fermentation of oolong tea, and tells you in detail what are the characteristics of the "semi-fermentation" of oolong tea? How do we face up to the semi-fermentation of oolong tea?
Oolong tea is the only tea in China's six major tea categories that exerts the enzymatic oxidation reaction of tea to the extreme through human intervention. There are many varieties of oolong tea, the variety of categories, the degree of fermentation is very large, in general, the degree of fermentation of oolong tea is about 20%-70%.
Since the degree of fermentation of different oolong teas is different, the degree of oxidation of the components contained in them is also different. This has led to the fact that although it belongs to the same oolong tea, the raw material varieties are different, the process fermentation is different, thus forming the characteristics of "different quality of tea, different performance, and different flavors", so it has the reputation of "one hundred kinds of oolong and one hundred incense".
Oolong tea is known as "semi-fermented tea", many people think that half of the fermentation is "fermentation 50%" meaning, in fact, it is not. The degree of fermentation of tea is actually a general concept, such as "unfermented" green tea, in fact, strictly speaking, there is slight fermentation when withering, but the degree is very low and negligible; such as "fully fermented" black tea, its fermentation degree is only about 70%-90%, not completely fermented. From this point of view, the "semi-fermentation" of oolong tea should also be just a general concept, which means moderate fermentation, between "micro-fermentation" and "full fermentation", the cage is called "semi-fermentation", in fact, only 20%-70%.
The essence of oolong tea is still fermentation using enzymatic oxidation reactions. Unlike other teas, oolong tea is the only tea that attempts to stimulate the activity of oxidase to the extreme through artificial intervention, repeatedly urging it to continue to ferment, which is somewhat similar to "squeezing toothpaste". Through the squeezing of toothpaste by "squeezing dry" or "squeezing dry", the contained substances are fully utilized to form the characteristics of oolong tea with extreme high fragrance and complex fragrance.
Oolong tea to do green environment, we are generally divided into shake green and cool green (standing) two steps, the purpose of the former is to "walk water", the purpose of the latter is "yang", so many tea people will be oolong tea to make green technology, empirically called "walking water back to yang".
The purpose of "walking water": on the basis of mild dehydration (withering) of fresh leaves, with suitable temperature and humidity conditions, the tea green leaves are continuously shaken, rubbed and collided by multiple shakes, and the leaf margin cells are gradually damaged and evenly deepened, inducing enzymatic oxidation gradually. The leaves collide with each other to cause water loss, amplify the oxidation products and other intrinsic components to transform the products continuously, forming a green leaf red trim.
The purpose of "returning yang": the link of shaking the green can only act on the inner components of the leaves, while the internal components of the infarction are not affected. To make the most of the inclusions of the infarction, it is necessary to cool (stand) for a while after each shake. Experience shows that the evaporation rate of leaf water is greater than the speed of water transported to the leaf by the stem, so once it is standing, there will be water in the stem and the phenomenon of soluble substance fragrant leaf flesh cell transport, so that the leaf can regain its "vitality" again and soften again, which is "yang". After the sun is returned, the fresh leaves need to be shaken again, and the newly added leaves are removed from the water and re-enzymatic oxidation, so repeat until it is appropriate.
The unique "making green and fragrant" process of oolong tea is a sign that oolong tea can start another stove outside the other five major tea categories, and it is also a key means to form semi-fermentation. At the same time as the drastic and complex changes in the biochemical components of the green leaves in the process of greening, the state, color and smell of the green leaves also change significantly, forming the quality characteristics of oolong tea with mellow taste, strong aroma and resistance to brewing. And because there are many types of oolong tea, the fermentation interval is very large, after the semi-fermentation process, the characteristics of different varieties will be forcibly enlarged, forming a variety of phenomena that belong to the same genus of "one tea, but the shape and spirit are different", and the playability is very high.
The next part is about "How to face the full fermentation of black tea?" "Those who like the author to talk about tea can pay attention to and forward, which is convenient for communication and learning tea."
Finally, I am also saying that my personal experience is limited, if there is a mistake, I welcome you to correct it in time and give me suggestions, thank you