He explains that the fine flavor of high-mountain oolong teas, with a 3 – 5 % degree of fermentation, is not necessarily suitable for every-one: some people get a “ tea buzz ” after drinking, while others may experience stomach aches. On the other hand, black tea that has achieved a 97 % degree of fermentation is more readily accepted by the general public.
他表示，發酵程度只有 3～5 % 高山烏龍茶，雖然香氣、回甘都很好，但不見得人人適合，有些人喝了會「茶醉」，有些人則因茶葉「寒性未除」會犯胃痛；相對的，發酵程度達 97 % 的紅茶，其實是更為一般人接受的茶飲。