Partially Fermented Tea: A Unique and Complex Tea from Taiwan

Partially fermented tea is a highly sought-after type of tea in Taiwan and is known for its unique color, aroma, and taste. This type of tea falls between unfermented and fully fermented tea leaves in terms of the degree of oxidation. The production process for partially fermented tea involves a significant change in the tea leaves' production process, making it a complex process that requires careful attention to detail.

The degree of oxidation in partially fermented tea leaves is estimated based on the oxidation level of polyphenols, such as catechins, in the tea leaves. The tea leaves are wilted in sunlight or hot air and then wilted indoors, with even stirring during the wilting process to ensure uniform moisture loss and promote oxidation. This step not only determines the degree of oxidation but also plays a key role in determining the quality of the tea.

There are various types of partially fermented teas available, with each type having unique characteristics that cater to different tastes and preferences. Lightly fermented tea, such as white tea, has a degree of fermentation of approximately 10%, while more heavily fermented teas, such as Oriental Beauty, have a degree of fermentation of 50-60%. The degree of fermentation in other popular types of partially fermented teas, such as Tie Guan Yin, ranges from 40-50%.

The production process for partially fermented tea is heavily influenced by the characteristics of the tea leaves, environmental temperature, and humidity conditions. By emphasizing aroma and taste, partially fermented tea has special requirements for the quality of tea leaves. As such, the production process involves careful attention to detail, with the tea leaves being harvested and wilted in ideal conditions to ensure maximum quality.

In summary, partially fermented tea is a popular type of tea in Taiwan, known for its unique color, aroma, and taste. The degree of oxidation in partially fermented tea leaves is estimated based on the oxidation level of polyphenols, such as catechins, in the tea leaves. The production process for partially fermented tea is complex and requires careful attention to detail, with the tea leaves being harvested and wilted in ideal conditions to ensure maximum quality. With a variety of types available, partially fermented tea caters to different tastes and preferences and is highly sought after by tea enthusiasts worldwide.