Part 5: Fruit – When tea sings the sweet voice of nature
If tea is a song, then the fruity note is the sweetest song – both familiar and surprising.
This is the most complex layer of aroma, because it does not come from a certain point in time, but is the crystallization of the entire tea-making process – from picking to drying.
🍃 Fermentation stage – where the fruity aroma begins to bloom
As soon as the tea buds are picked, biochemical reactions inside the leaves begin. At that time, enzymes and polyphenols (antioxidants) in the tea begin to interact with oxygen in the air – creating an oxidation reaction.
This process is called “fermentation” (although more correctly “oxidation”), and it is this that creates the first notes of fruit.
– At a light fermentation level (10–30%) as in green Oolong tea, the tea retains the fresh, elegant fruit aroma of orange, peach, pear, etc.
– When increasing to medium to high fermentation (40–80%), as in red Oolong tea, oriental beauty or royal tea, the ripe fruit aroma begins to be more obvious: such as plum, apple, longan, etc.
– In black tea (100%), fully fermented, the fruit aroma is sweet, rich, and layered like raisins, orange peel, and even has an aftertaste like jam.
🍃 The meticulousness in fermenting – choosing the right time, creating the right scent
Controlling this process is extremely delicate. The tea maker must rely on the scent, color and softness of the leaves, to “lock” the right moment when the scent changes from “green” to “sweet”.
A minute of slowness can cause the fruit aroma to be overwhelmed by a harsh, astringent or coarse smell. A minute too early, and the scent is blocked before it has time to bloom.
At Tri Viet, tea lines such as Red Oolong, Oriental Beauty, and Noble Consort are all hand-fermented, allowing the fruity aroma to naturally unfold according to the tea leaves’ natural rhythm.
🍃 Concentrating the aroma by drying and refining
After fermentation, the tea will be dried to set the aroma – this process “fixes” the aroma, preventing it from disappearing.
– With brewed tea, such as Earl Grey black tea, Tri Viet combines thorough drying, light roasting, adding notes of dried or lightly ripened orange peel, suitable for fruit tea dishes
– Deep-dried black tea will have an additional layer of raisins, dried apples, a rich and thick flavor, suitable for mixing with milk or brown sugar.
🫖 When you drink a cup of tea with the aroma of ripe plums, peach oranges or raisins – don’t think of it as “added aroma” – but the whole journey of life and transformation of the tea leaves, preserved by the craftsman.
And if you have ever experienced the fruit tea line at Tri Viet, try to guess: what flavor is it in the natural fruit garden?
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