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【茶類家族解碼】




【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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