(It is this partial fermentation that distinguishes oolong tea from green tea, which is unfermented, and black tea, which is fully fermented.) "As the tealeaves are fermenting, the flavor is constantly changing," explains Lin Ching-liang. At this time everything depends on the nose and experience of the tea farmer in order to control the aroma of the tea.
「茶葉發酵時，味道時時都在改變，」林清良解釋，這時完全靠茶農的嗅覺和經驗，才能掌握住茶香。