Microbial Fermentation is the action of fungi, bacteria, and yeasts on tea leaves during post-processing — the defining process of dark teas (heicha) including puerh, producing earthy and mellow flavours.

In-Depth Explanation

The action of fungi, bacteria, and yeasts on tea leaves during post-processing — the defining process of dark teas (heicha) including puerh, producing earthy and mellow flavours. This entry provides a comprehensive look at microbial 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.