Fermented tea

Fermented tea

Black tea

Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed). The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea.
The fermentation of tea leaves alters their chemistry, affecting the organoleptic qualities of the tea made from them. Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste. The microbes may also produce metabolites with health benefits.

Shen Nong

https://en.wikipedia.org/wiki/Fermented_tea

Lu Yu

2737BC

Shen Nong

Rights to preserve
Rights to sell and buy

Chinese Tea culture research institute
Tea Museums

Physical medium

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Physical Object

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