What does 'full fermentation' mean and how does it change the tea's flavor?

Full fermentation is a processing step where tea leaves are exposed to oxygen after picking, which triggers enzymatic oxidation. This changes the leaf color from green to dark brown and transforms the flavor compounds. The result is a tea with naturally mellow, less sharp characteristics compared to unfermented green teas. You will notice warm, naturally sweet undertones that can resemble dried fruit, along with a soft baked quality reminiscent of warm pastry, and gentle caramel-like sweetness in the finish.

This fermentation level makes the tea more stable for storage and gives it the deeper, rounder profile that many people prefer for a comforting daily drink. The process does not involve any artificial fermentation agents; it is a traditional oxidation method used in Chinese red tea production.