一、探索茶叶发酵的艺术：从绿到黑，品味茶文化PPT课件中的物品故事

2.1 茶叶的六大类与发酵方式

不发酵：绿茶

微发酵：白茶、黄茶

半发酿：乌龙茶

全发酨：红茶

后发酨（部分全熟）：黑茶

2.2 发酵工序详解：

白茶萎凋法，让新鲜采摘的叶子在阳光下自然放置，促进微生物活动。

黄茶闷黄法，将炒过的叶子包裹在纸中，以控制温度和湿度进行半自然发酵。

乌龙香青法，通过摇青机使叶片破壁释放内含物质，加速氧化过程。

红茶堆积法，将炒好的新鲜制成的粉末堆积于一起，使其完全氧化至深红色或黑色。

黑tea渥堆后再次加湿加温，使其完成后续的一定程度的氧化。

3.1 茶汤颜色的变化与对应级别：

绿色代表不发生任何化学反应，没有经过任何类型的处理或风干后的初期状态。

金黄色表示微量酸性和甜味开始显现，是生长期转变为收获期的一个关键点。

红褐色表明已经进入了完全氧化阶段，随着时间推移可能会变得更深沉，更接近黑色。

4.1 发酵程度对身体感受与品质影响：

tea leaves undergo a series of chemical reactions that produce unique flavors and aromas, which can be influenced by the level of oxidation.

5.1 控制红tea 的适当程度：

6.1 如何压紧红tea during fermentation:

The process of red tea fermentation is crucial for its color, aroma, and taste.

7.1 Factors affecting the shade and moisture levels during red tea fermentation:

To ensure proper conditions for oxidation to occur.

8.1 Three methods of red tea fermentation:

9.1 The importance of killing green in red tea production:

Killing green helps to stop the enzymatic reaction that would cause further oxidation.

10.1 The role of rubbing in shaping the final product:

11.1 Mechanical vs manual sorting:

12.2 Understanding different levels of maturity through visual inspection:

13.xiomai's observations on temperature control during drying process:

14.Xiaoming's reflections on how weather affects leaf thickness before pressing:

15.The artistry behind controlling factors like temperature, humidity, time duration for each stage in making black teas.

16.Learn about different techniques used across various regions & cultures around world!