Lightly fermented tea is a type of tea leaf that undergoes mild fermentation processing, experiencing a series of chemical changes during fermentation.
During the light roasting process, tea leaves undergo slight heating. In this process, moisture within the tea leaves gradually evaporates, reducing the moisture content. At the same time, some volatile components within the tea leaves are released under the influence of temperature, forming the unique aroma of the tea leaves. Additionally, the enzymatic activity within the tea leaves is partially preserved, and at the appropriate temperature, these enzymes continue to function, facilitating moderate chemical transformations within the tea leaves.
Light roasting imparts a gentle, refreshing taste and aroma to the tea leaves. This is mainly achieved through chemical changes within the tea leaves. During the light roasting process, enzymatic activity within the tea leaves is preserved to some extent. Unlike medium or heavy baking, these enzymatic components are not destroyed during light baking. Therefore, the bitterness of the tea leaves is relatively mild, resulting in a smoother taste. Additionally, volatile components within the tea leaves are released, creating a fresh aroma unique to the tea leaves.
Therefore, light roasting teas are relatively youthful and refreshing oolong teas, such as "Wenshan Baozhong Tea" from northern Taiwan and "Oriental Beauty Tea" from the Taoyuan, Hsinchu, and Miaoli regions.
