发酵發酵
Term · Processing
fermentation
Literal meaning
ferment
Definition#
In Chinese tea usage a broad word covering both enzymatic oxidation (as in 'fully fermented' black tea) and true microbial fermentation (as in wodui). In pu'er contexts it usually refers to microbial post-fermentation; the ambiguity drives much mistranslation.
Translation and usage#
| Language | Use | Alternatives & cautions |
|---|---|---|
| English | fermentation oxidation or microbial fermentation depending on context translation |
Also acceptable
Avoid fermentation (without process context) In tea processing, fermentation conventionally also means enzymatic oxidation. Specify that sense when it could be confused with microbial fermentation. |
| Deutsch | Fermentation Oxidation bzw. mikrobielle Fermentation, je nach Zusammenhang translation |
Also acceptable
|
| Русский | ферментация окисление или микробная ферментация, по контексту translation |
Also acceptable
|
| 简体字 | 发酵 | |
| 繁體字 | 發酵 | |
| 日本語 | 発酵 |
Common confusions#
- Black tea 'fermentation' (oxidation) and pu'er fermentation (microbial) are routinely conflated in all three languages.
- In tea terminology, fermentation may refer either to enzymatic oxidation or to microbial activity. These are different processes; the intended sense depends on the tea and the production stage.
Terms#
Entries that use this term 3#
白茶
White tea báichá
Tea chiefly made by withering, drying and sorting, without green-tea fixation. Traditional forms are unrolled; Fuding new-craft white tea adds light rolling.
sourced
乌龙茶
Oolong wūlóngchá
Umbrella for partly oxidised teas made by bruising the leaf (做青); grouped by origin as Minbei, Minnan, Guangdong (Chaozhou) and Taiwan oolong.
sourced
台湾蜜香红茶
Taiwan honey-aroma black tea Táiwān mìxiāng hóngchá
Taiwanese black tea made from leafhopper-affected shoots, with a naturally honey-like aroma developed through manufacture.
sourced