What are semi-fermented teas? Semi-fermented tea refers to tea that undergoes an oxidation process during production, but stops short of full fermentation. It combines the refreshing crispness of green tea with the sweet aftertaste of black tea. Generally speaking, semi-fermented tea is known as oolong tea, a popular style of tea originating from Fujian and Guangdong in China, as well as Taiwan. Among them, the following varieties are the most well-known:
Da Hong Pao (Big Red Robe): Primarily produced in Fujian Province, China, and is a type of Wuyi rock tea. It features tightly twisted strip leaves that brew into a vibrant green-brown liquor. It is recognized as one of China’s Top Ten Famous Teas.
Tie Guan Yin (Iron Goddess of Mercy): Produced in Anxi County, Fujian Province, China. The tea leaves are tightly curled, heavy, and vibrant in color with a frosty white appearance on the surface. It is one of China’s Top Ten Famous Teas.
Pouchong Tea: Produced in northern Taiwan. It has strip-shaped leaves with a vibrant green color. When brewed, it offers a distinct aroma, a light green liquor, and a delicate, elegant flavor. It is a representative tea variety of Taiwan.
Taiwanese Oolong: A semi-balled pouchong tea. It features a tightly rolled, semi-spherical shape that brews into a golden-green liquor with a sweet, lingering aftertaste. It is Taiwan’s most famous semi-fermented tea.
High Mountain Tea: Also a semi-balled pouchong tea, harvested from plantations at altitudes of 1,000 meters and above. It typically undergoes a light roasting process, resulting in a fresh, crisp, and naturally sweet taste.
▲Lishan High Mountain Tea is a lightly fermented oolong tea.
Oriental Beauty Tea: A semi-fermented tea with a higher level of oxidation. Its defining characteristic is that the tea leaves must be bitten by small green leafhoppers to develop its signature natural fruity sweetness. It is a unique semi-fermented tea native to Taiwan.