Tea leaf

Leaves fermented by microbes rather than oxidised, such as pu-erh and lahpet.

18 entries listed here.

Compare them

Ferment	Region	Main step	Temperature	pH
Awa-bancha	Naka and Kamikatsu	14–28 days		4.1–5.4
Batabata-cha	Asahi	30–40 days	70 °C
Black and oolong tea "fermentation" (enzymatic oxidation)	China, India, Sri Lanka, Kenya and more	8–12 h
Doncha / cheongtaejeon (Jangheung coin-shaped post-fermented tea)	Jangheung, South Jeolla, Korea	6 months – 20 years
Fu brick tea (Fuzhuan)	Anhua, Hunan	21 days	at least 25 °C
Goishi-cha	Ōtoyo, Nagaoka District, Kōchi Prefecture, Shikoku, Japan	10–20 days
Ishizuchi-kurocha	Saijō, Ehime, Shikoku, Japan	7–14 days		4
Koporye tea / Ivan-chai (fermented fireweed leaf tea)	Koporye near St Petersburg	24 h – 3 days	29.5–30.5 °C
Lahpet	Myanmar	14 days – 12 months		4.4–4.7
Liu Bao tea (Liupao)	Liupao	10–12 h	22–26 °C
Miam / suan cha (Blang and De'ang pickled sour tea)	Xishuangbanna	30 days – 2 years		4.8–5.2
Miang	Northern Thailand	7 days – 12 months	26–30 °C	5 → 4.7
Other Chinese dark teas (heicha)	China	2–25 years	5–32 °C
Pickled sun-dried green tea (re-fermented lahpet)	Myanmar	6–7 months		4.4–4.7
Raw pu-erh (sheng)	Yunnan, China	12 months – 21 years	20–30 °C
Ripe pu-erh (shou)	Yunnan, China	30 days	51.5–62.9 °C	6–7
Ripe pu-erh, industrial wet-pile (Xiaguan Tuocha protocol, 2020)	Dali, Yunnan, China	7–10 days	51.5–62.9 °C	6–7
Ya'an Tibetan tea / zangcha (Sichuan southern-route border dark tea)	Ya'an, Sichuan	12 months – 10 years

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made