大家知道綠茶和青茶是不一樣的茶嗎？就像不同地區和品種，不同烘焙法的咖啡豆，會有不同的風味一樣。不同品種茶樹的葉子，採下來後，隨著製程的不同，會成爲不發酵茶（綠茶），或是全發酵茶（紅茶）。在這中間的部分發酵茶，有白茶，青茶，黃茶，而黑茶，則屬於後發酵茶。
茶葉的發酵其實是一種是種由「氧化酶」帶動的「氧化」過程。發酵程度越低，兒茶素越高，茶湯喝起來越有植物的味道。而發酵到了製茶師要的程度，則會利用加熱茶葉來中斷發酵作用，這個步驟就叫做「殺青」，過去常用鍋炒，現在則常利用滾筒式殺青機。日本的綠茶喝起來不太一樣，也是因為殺青的方式的不同：不是用「炒」的，而是用「蒸」的。其實茶葉的發酵程度與分類是很複雜的，但全世界有一種比較簡易的分法，利用製程把茶分成六大類，我們說的青茶其實就是烏龍茶，包括PinCha的珠露茶，紅烏龍，還有鐵觀音，翠玉，四季春，東方美人，凍頂烏龍等等，都算是烏龍茶哦！
As coffee would deliver different flavors because of coffee beans' origins, species, and processions, tea would change its tastes with these factors, especially with fermentation. For example, green tea is non-fermented tea, and black tea is completely fermented, while white tea, oolong tea, and yellow tea are all partially fermented, and dark tea is the post fermented tea.
Triggering by oxidase, the fermentation is actually the process of oxidation of tea leaves. The lower degree tea leaves are fermented, the closer their flavor to plants, and the higher catechin is contained. Once the tea maker experiencedly ferments the tea to an appropriate degree, he or she will heat the tea leaves to wrap up the process of fermentation. Recently, the tea maker used roller fixation machines to instead pans in this process. In addition, Japnese tea makers use steam fixation rather than stir fixation so the green tea from Japan has unique flavors compared to that from other areas. In fact, the classification of tea is a complicated philosophy. It has a more general and global version to help us understand the tea system easily: the six tea genres. As the graph shows that oolong tea would be the most complex and skillful tea to make and I would be very proud to say that the best oolong tea makers and skills are from Taiwan, exporting to the world! Don't miss PinCha's Zhulu tea and Ruby Oolong tea when you visit Taiwan!
