Difference between oolong tea and black tea
In my previous blog, I explained that oolong tea and black tea are classified into oolong tea and black tea according to the progress of fermentation.
Oolong tea is semi-fermented and black tea is fully fermented.
This time, I will explain in detail what is semi-fermented and what is fully fermented.
Let's see how to make it first.
How to make oolong tea
Sun drought (exposure to the sun)
Indoor withering (moved indoors)
How to make black tea (orthodox method)
The biggest difference between oolong tea and black tea is when the tea leaves are killed.
Killing is to inactivate the oxidizing enzyme of tea by adding heat. To put it bluntly, any method of applying heat is fine. For example, steaming, blanching, roasting, etc. Anyway, it is important to apply heat at high temperature. If it's really a small amount, it's OK in the microwave or oven. (However, if you overdo it, it will burn.)
Oolong tea leaves are still green, and when the edges of the leaves begin to turn slightly red, they are killed. Of course, I didn't rub it at all before killing it. (shake it)
In the case of black tea, by rubbing the tea leaves before killing the green leaves, the cells inside the tea leaves will collapse and promote oxidation. As a result, the tea leaves turn red. After that, kill blue. If you don't kill it, the scent will gradually volatilize, and the tea will be empty with both flavor and aroma.
In other words, you can decide whether it will be oolong tea or black tea depending on whether you want to kill blue when fermentation has not progressed yet or when fermentation has progressed.
Tea can ferment (oxidize) itself. It starts from the moment the tea leaves are picked from the tea tree. From the tea farmer's point of view, it is a sign of yoidon. It is necessary to make the tea within the specified time so that the moisture in the tea leaves is removed or not.
How to make tea wonderful with the remaining time is the same as human life.