Lightly fermented tea is a type of tea leaf that undergoes mild fermentation processing, experiencing a series of chemical changes during fermentation.
Lightly fermented tea undergoes a mild fermentation process that results in a series of chemical changes. During fermentation, the tea leaves are primarily influenced by oxidative enzymes. These enzymes interact with the polyphenolic compounds in the tea, leading to the oxidation of these substances, due to strict control conditions during fermentation, the oxidation level of lightly fermented tea remains relatively low, and the fermentation process is shorter.
The chemical changes during the fermentation process impart a unique flavour to lightly fermented tea. Through these changes, the polyphenols in the tea are oxidized, producing various volatile compounds characterized by floral and fruity aromas. Additionally, substances such as theanine and tea peptides are formed, enhancing the refreshing taste and sweet flavour of the tea.
Compared to other types of tea, lightly fermented tea has a lower degree of fermentation, resulting in a fresher and crisper flavour, while retaining the original aroma and nutritional components of the leaves, often with obvious herbal, floral or fruity aromas. Compared to heavily fermented teas, lightly fermented teas have a milder flavour, often with a subtle sweetness and a clear finish. Lightly fermented tea has a bright tea colour, usually light green or yellow-green, very bright and translucent, which reflects a lower degree of oxidation. Like, one of the most famous Taiwanese oolong teas: Wenshan Baozhong tea, is widely appreciated for its fresh and crisp flavour.
