半发酵半發酵
Term · Classification
partially oxidized
Literal meaning
half + fermentation
Definition#
'Semi-fermented', the conventional Chinese label for oolong in the 'degree of fermentation' scheme (green = unfermented, white = slightly, oolong = semi, black = fully fermented). Chemically the process is enzymatic oxidation by the leaf's own enzymes, not microbial fermentation; true microbial fermentation occurs in ripe pu'er and other dark teas. The label is entrenched in Chinese, German and Russian usage.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | partially oxidized partly oxidized (traditionally 'semi-fermented') translation |
Also acceptable
Avoid semi-fermented (without process context) In tea processing, fermentation conventionally also means enzymatic oxidation. Specify that sense when it could be confused with microbial fermentation. |
| Deutsch | teiloxidiert teilweise oxidiert (traditionell „halbfermentiert“) translation |
Also acceptable
Avoid halbfermentiert (ohne Erläuterung) In tea processing, fermentation conventionally also means enzymatic oxidation. Specify that sense when it could be confused with microbial fermentation. |
| Русский | частично окисленный частично окисленный (традиционно «полуферментированный») translation |
Also acceptable
Avoid полуферментированный (без пояснения) In tea processing, fermentation conventionally also means enzymatic oxidation. Specify that sense when it could be confused with microbial fermentation. средней ферментации (без пояснения) In tea processing, fermentation conventionally also means enzymatic oxidation. Specify that sense when it could be confused with microbial fermentation. |
| 简体字 | 半发酵 | |
| 繁體字 | 半發酵 | |
| 日本語 | 半発酵 | Also acceptable
|
Common confusions#
- German Wikipedia's Oolong article says oxidation and fermentation are interchangeable here; its Da Hong Pao article calls the tea 'halbfermentiert'.
- Russian shops speak of «сильная ферментация» for heavily oxidized yancha, mixing oxidation with roast level.
- A TeaForum translation of a Chinese critique argues that only microbially processed teas (shou pu'er, Anhua heicha, Anhui An cha) deserve 发酵.