Do black tea, white tea, and Wuyi rock tea all have fruity aromas? It depends. Black tea with a high degree of fermentation, fruity aroma is the basic aroma type. Normal quality black tea, fruity aroma is common. But

Do black tea, white tea, and Wuyi rock tea all have fruity aromas?

It depends.

Black tea with a high degree of fermentation, fruity aroma is the basic aroma type.

Normal quality black tea, fruity aroma is common.

However, it is worth mentioning the cinnamon round fragrance of the small species of Zhengshan, as a characteristic fruity aroma, the aroma is particularly mature and delicious, and it is iconic.

In white tea, due to different tea-making processes and different degrees of fermentation, loose tea (whether new or old) does not have a fruity aroma, and only white tea cakes/tea bricks that undergo autoclaving operations have the opportunity to produce fruity aromas.

One of the most famous is jujube, which belongs to the dried fruit aroma and is commonly found in old shou mei cakes.

The old Shou Mei cake made by pressing alpine raw materials has a higher chance of appearing clear and deep jujube fragrance under the premise of good storage in the later stage.

In Wuyi rock tea, the fruity aroma is also the basic aroma type.

Some fruity aromas belong to the innate self-containment, such as the snow pear fragrance of bergamot.

The fruity aroma of most rock tea is inseparable from green fermentation.

Make green and ripe, and the probability of obvious fruity aroma and ripe fruit aroma is higher.

The most representative is peach cinnamon.

Peach aroma is a kind of fruity aroma, not the variety aroma of rock tea cinnamon, but the product of good quality green leaves, combined with specific green fermentation and other comprehensive factors.

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