普洱生茶有没有发酵
1. 普洱生茶在 *** 期间确实会经历一定程度的发酵。这类发酵不同于红茶的完全发酵而是轻微且自然的过程。
2. 普洱生茶的 *** starts with fresh leaves from the Yunnan large-leaf tea variety. After being harvested, the leaves undergo a process that includes withering, rolling, and sun-drying. This initial processing results in a greenish-yellow tea that is not fully fermented.
3. After the initial processing, the green tea is then rolled and shaped into bricks, cakes, or other forms. This sun-dried green tea is known as Sheng Cha or raw tea.
4. The fermentation process of Sheng Cha is not fully controlled like in the production of black tea. Instead, it occurs naturally over time as the tea leaves are stored. This natural fermentation process can take years to reach maturity.
5. As the raw tea ages, the fermentation process continues, transforming the tea's flavor, aroma, and color. With time, the greenish-yellow color may darken slightly, and the taste may become *** oother and less bitter.
6. It's important to note that the fermentation process of Sheng Cha is not as significant as that of fully fermented teas like black tea. The level of fermentation can vary between different batches and regions, adding to the tea's diversity and character.
7. The natural fermentation of Sheng Cha is a key factor in its aging potential. With proper storage, sheng cha can continue to develop and improve over time, making it a highly sought-after commodity in the tea market.
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