Tea production related

Introduction to GABA White Tea

Submitted by yiguo2000 on Fri, 11/22/2024 - 12:52

Academic journals or reports from professional tea research institutions indicate that white tea is a beneficial drink choice for the body, particularly rich in antioxidants. Tea polyphenols can help combat free radicals and slow the aging process.

White tea is considered cooling mainly due to its lighter processing, which retains more natural components. Compared to other tea types (like black tea and oolong tea), white tea has lower warming properties. Therefore, some believe that drinking white tea in cold winters may make the body feel colder, especially for those with a colder constitution.

However, the good news is there is a GABA fermented white tea available. GABA (γ-aminobutyric acid) is increased in the tea leaves through a long withering and anaerobic fermentation process. This component is believed to have relaxing and soothing effects.

Due to the anaerobic fermentation, the resulting tea leaves have a brown color similar to black tea, with a flavor that combines the classic floral sweetness of white tea with the enchanting aroma of marigold from the GABA fermentation. In winter, it can be paired with warm foods, allowing you to still enjoy the refreshing aroma and health benefits of white tea.

What reactions occur during the fermentation of Oolong tea?

Submitted by yiguo2000 on Fri, 11/15/2024 - 17:17

Fermentation Process of Oolong Tea

During the fermentation process of Oolong tea, exothermic reactions are primarily caused by the activity of oxidizing enzymes and chemical reactions. These reactions include:

1. Oxidation of Phenolic Compounds

In the fermentation process of Oolong tea, the polyphenolic compounds in the tea leaves (such as catechins) react with oxygen to form oxidized products, releasing heat, which is part of the exothermic reaction.

2. Maillard Reaction

As the fermentation progresses, the reaction between amino acids and reducing sugars leads to the occurrence of the Maillard reaction, which also releases heat and forms brown compounds and flavor compounds, enhancing the aroma and taste of the tea.

3. Microbial Activity

In some fermentation processes of Oolong tea, the activity of microorganisms (such as yeasts and bacteria) also generates heat, further promoting the reactions.

These exothermic reactions not only affect the flavor and aroma of Oolong tea but also have a significant impact on the color and texture of the tea leaves. Therefore, controlling the temperature and time during the fermentation process is crucial for producing high-quality Oolong tea.