Fully-Fermented Tea Market
As a result of fermentation, part of the insoluble substances of the plant tissue of the tea leaf turns into soluble and easily soluble. These substances give tea taste, odour and color. And the longer the fermentation process takes place, the stronger they are. Fermentation time is temperature dependent. The higher it is, the faster the fermentation. But as dangerous are too high temperatures, and too low, at which the fermentation takes much longer than usual. Optimum temperature - plus 22 - 26 degrees. At below plus 15, the process stops, at above plus 30 degrees, part of the soluble products that give strength to the infusion passes into an insoluble state, thereby deteriorating the quality of tea. Black teas are fully fermented. Tea from Black tea leaves have a dark red color and a sweet aroma of malt sugar. This report contains market size and forecasts of Fully-Fermented Tea in global, including the following market information: Global Fully-Fermented Tea Market Revenue, 2...