RateTea Publishes Resource On The Oxidation of Tea, Including Green, Black, Oolong, and Others

RateTea has published a new resource on the topic of the oxidation of tea, exploring questions about the level of oxidation in various teas, and the relationship between oxidation and classification of tea as black, green, oolong, etc.
By: Alex Zorach / Merit Exchange LLC
April 5, 2012 - PRLog -- RateTea, an interactive website where anyone can rate and review teas, has published a new resource on the topic of the oxidation of tea (historically also called "fermentation"), covering both the topics of controlled oxidation during tea production, and additional oxidation during storage and/or aging of teas.

Moving past oversimplified generalizations about tea and oxidation:

There are numerous resources, available in books, from tea companies, tea bloggers, and on various informational websites, which provide simplified general information about tea and oxidation.  Most of these boil down to the simple statements that black tea is oxidized, green tea is unoxidized, and oolong teas are semi-oxidized, somewhere in between.

RateTea explores the topic of oxidation in more depth, giving examples of teas that are exceptions to these rules, and explaining how the various classes of tea (green, black, oolong, etc.) are not fully characterized or defined by their oxidation level alone, but rather, are defined by their production process as a whole.

Visit the new page on the oxidation of tea:


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RateTea is the web's authoritative resource on tea, a community where anyone can rate and review tea and herbal teas, with a database of teas classified by brand, style, and region, and articles on tea, health, sustainability, and related topics.
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Tags:Ratetea, Tea, Oxidation, Research, Education
Industry:Food, Education, Consumer
Location:Philadelphia - Pennsylvania - United States
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