Medium-fermented tea is a type of tea that undergoes moderate fermentation, resulting in a distinct change in flavour.
During the fermentation process, the tea leaves are affected by oxidase enzymes. These enzymes interact with the polyphenols in the tea, leading to the oxidation of these compounds. However, the degree of fermentation in medium-fermented tea is moderate, and the fermentation process is relatively short.
The chemical changes during the fermentation process give medium-fermented tea its unique flavour profile. As the fermentation progresses, the polyphenols in the tea are oxidized, producing various volatile compounds characterized by light or ripe floral 'Floral' aromas and light or ripe fruit 'Fruity' scents. It also generates substances such as theanine and tea peptides, enhancing the tea's refreshing mouthfeel and sweet taste.
Compared to other types of tea, medium-fermented tea is positioned between lightly fermented and heavily fermented teas in terms of the degree of fermentation, offering a balanced flavour. Relative to the freshness of lightly fermented teas and the richness of heavily fermented teas, medium-fermented tea features both refreshing qualities and a certain robustness and depth. This balanced flavour profile arises from the moderate degree of fermentation, which lends the tea both freshness and a certain complexity and layeredness.
Therefore, medium-fermented tea is widely loved for its balanced flavour and rich mouthfeel.
Jin Xuan Oolong tea, which has a fruity and milky aroma, and Tieguanyin tea, which has a slight osmanthus flavour, are all classic teas among medium-fermented teas.
