Teas are classified by their degree of fermentation into non-fermented, semi-fermented, fully fermented, and post-fermented teas, and by their roasting level into lightly roasted, medium-roasted, and heavily roasted teas. Taiwan’s tea production focuses primarily on semi-fermented teas, along with small quantities of black and green teas.
Below are the fermentation and roasting levels of common Taiwanese teas. Please note that fermentation levels can vary slightly and are not absolute.
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Taiwanese Tea Fermentation and Roast Levels
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Tea Type
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Roast Level | Fermentation Level |
| 0 | 0 | |
| 0 | 0 | |
| Light | 15 | |
| None to Light | 20 | |
| Light to Heavy | 30~40 | |
| Light to Heavy | 40~50 | |
| Light to Heavy | 70 | |
| Light to Heavy | 100 | |
| Light to Heavy | 100 | |