英和和英

出典:『Wikipedia』 (2011/03/29 20:52 UTC 版)

英語による解説

引用

Post-fermented teas (後發酵茶) are a class of teas that have undergone a period of "aging" in open air, from several months to many years. The exposure of the tea to microflora, humidity and oxygen in the air causes it to undergo further oxidation through auto-oxidation, fermentation, and possibly some reactivated oxidative enzymes in the tea. This alters the smell of the tea, and typically mellows its taste, turning previously astringent or bitter teas into products that are thick and unctuous, with pleasant mouthfeels and aftertastes. In Chinese and Chinese-influenced East Asian cultures, post-fermented teas are collectively referred to as "dark tea" or "black tea" (黑茶, hēi chá) due to the dark brown infused liquors from this class of teas. This should not be confused with the black tea commonly referred in Western culture, which in East Asian cultures is called "red tea."