【茶学英语】第九课之红茶发酵（Ⅰ）

        前日与友人喝茶，他们支离破碎地了解了一些关于发酵的信息，混淆不清。所以在今天的微课中，我们先简单的总结一下茶叶中发酵的主要类型：

        1 酶促氧化（内部）: Oxidation by internal enzymes,  both oxygen and enzymes are involved.

        2 微生物发酵（外部）: Fermentation by external microbes.

        在《红茶帝国》[1]中，笔者将绿茶比作静态的、黑白的饮料，而红茶就像油画一样。又是什么原因导致红茶这样绚丽多彩呢？对，氧化发酵[2]！在红茶中，则主要表现为酶促氧化。

        如果你还有印象，在第三课中，我们介绍了红茶的基本工艺: 鲜叶采摘→萎凋→揉捻→氧化发酵→（做形）干燥

Black Tea: plucking→withering→rolling→oxidation→(shaping)drying

        We describe black tea as fully fermented tea in general[3], what make the magical bio-reaction are enzymes, among which, the most important one is PPO[4]. 在红茶制作中，最主要的化学反应是：茶多酚→茶黄素→茶红素-→茶褐色[5]。

        茶多酚，Tea Polyphenol(TP), are the main compounds for its bitterness and astringency.

        茶黄素，Theaflavin(TF), are the partial oxides of tea polyphenols, bright orange color, is the main reason for the golden ring in black tea soup,  have the slightly astringent taste

        茶红素，Thearubigin(TR), are the main oxides of tea polyphenols and TFs, are brown red color in black tea soup,  taste mild and mellow.

        茶褐素，Theabrownine((TB), are the further oxides of TFs and TRs, are deep brown and make tea soup dull[6].

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