Decomposition

 When it comes to tea, people often talk about "fully fermented," "semi-fermented," and "lightly fermented." Is this the same kind of fermentation as in common "fermented foods" like yogurt, wine, and vinegar? What are their differences? Today, let's explore the mysteries of tea "fermentation" together! | What is Fermentation The term "fermentation" generally refers to a certain decomposition process carried out by organisms. The phenomenon of fermentation has long been recognized by people, but understanding its essence is a matter of only the past 200 years. According to microbial physiology, "fermentation" is strictly defined as the process by which organic substances are oxidized and degraded into oxidation products, releasing energy, and this is collectively referred to as biological oxidation. In industrial production, "fermentation" - "industrial fermentation" - is broadly defined as all industrial production that relies on the life activities of microorganisms. This includes processes like beer brewing and monosodium glutamate (MSG) production. "Fermentation" in food refers to a class of food products that are processed using beneficial microorganisms, possessing unique flavors. Examples include yogurt, cheese, sweet rice wine, pickled vegetables, soy sauce, rice vinegar, fermented soybeans, yellow rice wine, beer, and wine. | "Fermentation" of Tea - Biological Oxidation…