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Tea fermentation refers to the oxidation process that tea leaves undergo after they are picked. This process can vary in degree, resulting in different types of tea. Lightly fermented teas, like white tea, undergo minimal oxidation, preserving their fresh and grassy flavors. Semi-fermented teas, such as oolong, have a moderate level of oxidation, giving them a balance of floral and fruity notes. In contrast, fully fermented teas, also known as black teas, undergo a complete oxidation process, resulting in a rich, dark color and a robust flavor profile. This full oxidation enhances the tea's complexity, offering a smooth, full-bodied taste that is beloved by tea drinkers around the world.