Semi-fermented Tea

Semi-fermented tea, also known as partially oxidized tea, refers to teas that undergo oxidation levels ranging from 10% to 70%. This category includes oolong tea, which typically has oxidation levels between 15% to 65%, and Raw Pu-erh (Sheng Pu-erh), which is naturally fermented over time. The degree of oxidation or fermentation determines the tea’s flavor profile, placing it between green (0% oxidation) and black tea (100% oxidation).

Green tea is unoxidized (0% oxidation), which keeps its fresh, vegetal flavors. Black tea is fully oxidized (close to 100%), resulting in deep, robust flavors. Semi-fermented teas like oolong (15-65% oxidation) and Raw Pu-erh (Sheng Pu-erh, naturally fermented) fall in between, offering a balance of the lightness of green tea and the rich depth of black tea.

Semi-fermented teas, such as oolong and Raw Pu-erh (Sheng Pu-erh), are packed with antioxidants. Studies suggest that oolong tea contains polyphenols, which can help reduce inflammation, improve heart health, and assist with weight management. Raw Pu-erh is known for its potential benefits in digestion and metabolism due to its probiotic content, particularly as it ages. The caffeine content typically ranges from 30-50 mg per cup, depending on the type and steeping method.

For oolong, store it in an airtight container away from light and moisture to preserve its flavor, ideally between 15-25°C (59-77°F). Raw Pu-erh (Sheng Pu-erh) requires airflow for aging, so store it in a breathable environment, with a humidity range of 60-70%. A cool, dark place, such as a pantry, is ideal for both.

For oolong, use water heated to 185-205°F (85-96°C), and steep the leaves for 2-5 minutes, depending on your taste preference and the tea's oxidation level. Lightly oxidized oolongs can be steeped for 2-3 minutes, while more heavily oxidized ones may need up to 5 minutes. Raw Pu-erh (Sheng Pu-erh) can be brewed with slightly hotter water, 205-212°F (96-100°C), and re-steeped multiple times, each time for about 10-20 seconds in gongfu-style brewing.

Yes, semi-fermented teas like oolong and Raw Pu-erh (Sheng Pu-erh) are known for their ability to be re-steeped multiple times, especially when using the gongfu brewing method. Oolong teas can typically be re-steeped 5-8 times, while Raw Pu-erh can be re-steeped 10-15 times, with each infusion releasing more complex flavors.

The taste of semi-fermented tea varies depending on the level of oxidation. Lightly oxidized oolong teas (15-30%) tend to have floral and fruity notes, while more heavily oxidized oolongs (30-65%) offer nutty, roasted, and sometimes creamy flavors. Raw Pu-erh (Sheng Pu-erh) often starts with fresh, vegetal notes and develops earthy, sweet, and sometimes slightly astringent flavors as it ages.

Yes, semi-fermented teas offer a diverse range of flavors, making them accessible for both beginners and tea enthusiasts. Lightly oxidized oolongs with delicate floral and fruity notes are great for beginners, while the complexity of Raw Pu-erh (Sheng Pu-erh) might appeal to more experienced drinkers.

Yes, we offer sample packs and smaller quantities of our teas so you can explore different blends before committing to a larger purchase. This is a great way to discover new favorites.

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