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Tea leaf from China, India, Sri Lanka, Kenya and more
In black tea, and partly in oolong, the "fermentation" step is not done by microbes. Rolling breaks the leaf cells, and the leaf's own enzymes, polyphenol oxidase and peroxidase, oxidise the catechins into theaflavins and thearubigins while the leaf darkens. This is a boundary entry; only the dark teas, such as ripe pu-erh and Liu Bao, are truly fermented by microbes.
| Fresh tea shoots (Camellia sinensis), one bud and two leaves | Nothing else is added; the leaf's own enzymes do the work. The Yunnan study used one cultivar, Mengku dayezhong.[dang2026][samanta2015] |
| Air (atmospheric oxygen) | The step is enzymatic oxidation of the polyphenols in the presence of atmospheric oxygen, so the rolled leaf is kept in air[samanta2015] |
| Starter | none (the leaf's own enzymes) |
Total time across the recorded steps: 9.8 h – 19 h
What changes: Spread out indoors, the fresh leaves lose water and go limp
Output: withered leaf.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In black tea, and partly in oolong, the "fermentation" step is not done by microbes. Rolling breaks the leaf cells, and the leaf's own enzymes, polyphenol oxidase and peroxidase, oxidise the catechins into theaflavins and thearubigins while the leaf darkens. This is a boundary entry; only the dark teas, such as ripe pu-erh and Liu Bao, are truly fermented by microbes. Made in 4 steps over 9.8 h – 19 h. The longest step, wither the leaves, takes 8–12 h (Dang X 2026). None. The leaf's own polyphenol oxidase and peroxidase oxidise the catechins; no microbe is needed does most of the fermenting.
| Main step | 8–12 hReported[dang2026] | Wither the leaves |
|---|---|---|
| Temperature | 20–35 °CReported[samanta2015][hua2022] | Let the leaf oxidise in the air |
No microbe takes part: the change is the leaf's own enzymes working in the air, which is why tea makers call it fermentation and scientists call it oxidation. In the dark teas the green leaf is first heated to kill those enzymes, and then moulds and bacteria change it during pile fermentation, for about 35–40 days in one Yunnan study.
Black tea is dried after oxidation, and dried tea of any kind is kept at 4–6 % moisture for storage. A 2026 review of tea storage says moisture above 7 % substantially raises the risk of microbial growth and mould spoilage. These are general tea figures, not limits set for black tea (Guo 2026).
Every number is labelled with how it is known. How this atlas is made
Chinese tea classes still use the trade terms non-fermented (green), lightly fermented (white, yellow), semi-fermented (oolong), fully fermented (black) and post-fermented (dark) tea (Dang 2026).
