fermented tea

What is fermented tea?

Tea is diverse. What most people don't realize is that green tea, black tea, white tea, oolong tea, and yellow tea can all be obtained from a tea plant, or even better, a tea leaf.

Suppose we pick a tea leaf from a plantation with an absolutely identical character. From this sheet it would then be possible to develop the varieties mentioned above, depending on the processing.

Only purple tea is a mold and represents an exception. A purple spiced tea leaf can therefore never be processed into green or black tea etc. The type of tea and the enjoyment of the tea thus depends on the various production methods.

Fermented tea stays alive longer

Tea that has been fermented generally has a longer shelf life/enjoyability. He keeps "his soul" over a longer period of time. Without fermentation, the tea often does not remain tasty for longer than 14 months. Fermented tea stays alive longer and has a unique taste.

 

Is fermented tea healthier?

In the case of fermented purple tea, it can be seen that the fermentation contributes more to preservation than to conscious health promotion. Nevertheless, the molecular chains change and with it the effect of non-fermented purple tea to fermented purple tea.

More tannins develop. These are called tannins and occur as polyphenols. These are secondary plant substances that also determine the color of agricultural products and also fulfill an important function with regard to health purposes. However, the context must be taken into account as to whether it can also be used as a medicinal product.

• Fermented tea has a high tannin content
• Tannins provide structure and have an antioxidant effect
• Tannins belong to the secondary plant substances .
• They are also called tannins
• Purple tea ferments, partially converting catechins into higher molecular weight compounds such as theaflavins or thearubigins

POSITIVE

They have anti-inflammatory, antihypertensive, cholesterol-lowering and astringent effects. Good for stomach ache.

NEGATIVE

Tannins hinder the absorption of iron, calcium, magnesium, phosphorus and some medicinal substances. Not seriously, of course, but only if you are being treated for this. Certain proteins in the intestine, which are responsible for the water and mineral balance of the intestinal cells, no longer react after consuming tannin.

 

After being picked, the tea leaves are first dehumidified and then rolled. When we harvest and process the tea on our farm, we first wither the tea in a dry room for 14 to 18 hours. This is the first step in removing the moisture from the purple tea leaf.

After this process we start rolling. The rolling doesn't have an aesthetic purpose, even though tea leaves look nicer that way. The rolling of the tea leaves causes the tea cells to rupture and the essential oils to ooze out of the cells.