Lacto-Fermentation is a fermentation process driven by lactic acid bacteria — used in some traditional tea preparations and increasingly in experimental tea processing for unique sour/fruity profiles.

In-Depth Explanation

A fermentation process driven by lactic acid bacteria — used in some traditional tea preparations and increasingly in experimental tea processing for unique sour/fruity profiles. This entry provides a comprehensive look at lacto-fermentation within the broader context of tea culture, production, and appreciation.

Related Terms

See also entries linked from the description above and the broader tea glossary for related concepts.