Effects of fermentation degree on the quality of black tea

In the last five years,production and sales of black tea developed very rapidly in China attracting more and more tea comsumers.Fermentation is a very important step in processing of black tea,and fermentation degree affected the quality of black tea.This paper discussed the effect of fectors including raw material,fermenting humidity,fermenting time,oxygen and leaf thickness on the black tea quality.Optical factors for producing a high quality black tea were suggested.