Fermentation is an important process in forming the quality of Gongfu black tea.

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The purpose of fermentation is to promote profound changes in the content and prepare the matrix for the formation of the unique color, aroma and taste qualities of black tea.

The fermentation of Gongfu black tea actually begins with rolling, but the real fermentation process can only complete its endoplasmic changes under optimal conditions to improve the quality of the tea.


The essence of black tea fermentation is a chemical change process centered on the profound oxidation of polyphenolic compounds.

After fermentation, polyphenolic compounds have undergone profound changes, and the water-soluble part can enter the tea soup, which has a direct impact on the quality of the tea; part of the oxidation product theaflavin is an important factor in the height of the tea soup, the freshness and intensity of the aroma, and thearubigins are the main body of the red concentration of the tea soup, with weak convergence and low irritation. Only when the content levels of theaflavins and thearubigins are high and the proportion is appropriate can excellent quality be achieved.

According to the "Cloud Tea Ceremony", when black tea is fermented, a series of chemical change conditions suitable for polyphenolic compounds as the main body must be provided, such as temperature, humidity, ventilation, etc.

First of all, temperature, including air temperature and leaf temperature. If the leaf temperature is too high, the oxidation will be too violent, the tea will have a low aroma, taste, and dark color. On the contrary, if the temperature is too low, the oxidation reaction will be slow and fermentation will be difficult. Therefore, the suitable temperature of the fermentation room should be 25°C-28°C.


Next is humidity. The fermented leaves themselves contain moisture and there is relative humidity in the air. The moisture content of the fermented leaves itself affects the concentration of the tea juice. If the concentration is too high or too low, its chemical effects will be inhibited, resulting in insufficient or uneven fermentation. Relative humidity can maintain the moisture in the leaves and prevent the surface of the fermented leaves from drying out due to rapid water evaporation, which will affect normal fermentation. Therefore, the relative humidity of the fermentation room should be maintained above 90%.

The next step is ventilation. The oxidation of substances during fermentation requires the consumption of a large amount of oxygen. Under conditions of lack of oxygen, fermentation cannot proceed normally. The fermentation site must maintain fresh air circulation. The thickness of spread leaves affects ventilation and leaf temperature. The thickness of spread leaves is generally 8-12 cm. Young leaves are spread thinly and old leaves are thicker. Spread thickly when the temperature is low and thin when the temperature is high to maintain good ventilation, fresh air and sufficient oxygen supply.


The last step is the degree of fermentation. Generally, it is fermented until the grassy smell disappears, and the unique aroma of fermented leaves appears - a fresh and strong floral and fruity aroma; the leaf color is yellow-red in spring tea, red-yellow in summer tea, young leaves are evenly red, and old leaves are red with green inside.

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Good fermentation leads to good tea.