【茶類家族解碼】
茶的品種和發酵程度往往輔予茶不同特性，一般可分謂5大類。
🔸不發酵茶
維生素和抗氧化物的含量較其他茶類高
🔸半發酵茶
多指烏龍系的茶葉，其香氣和氣味較易受產地影響
🔸全發酵茶
茶葉經全面發酵後由原來的綠色變為紅色
🔸後發酵茶
全發酵茶再經熱能或高溫蒸製後，由紅色轉為黑色
🔸花茶
多以不發酵茶或半發酵茶加入曬乾後的花蕊而成
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【Decoding The Tea Family】
The characteristics of tea depends on the variety of tea leaves and the degree of fermentation, resulting in 5 categories.
🔸Non-fermented tea
The content of vitamins and antioxidants are generally higher than other teas
🔸Semi-fermented tea
Mostly refers to oolong tea, the aroma and smell are easily affected by the place of origin
🔸Fully fermented tea
The tea leaves turn from green to red after full fermentation
🔸Post-fermented tea
The tea leaves turn from red to black after being steamed with high heat
🔸Flower tea
It is mostly made from none-fermented tea or semi-fermented tea and added dried flower
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