When I look at the Chinese pages Ive always wondered why sometimes
they incorrectly use fermented and red tea seemingly in the same
sentence when they should use oxidized. I like the word. I think it
gives the correct connotation that something is happening at the
microbe level. It is used in the culinary West to describe what
happens to certain food products like wine and cheese. Everybody
understands yeast.

Jim

On Dec 18, 11:30 am, niisonge > wrote:
> > Why is that. The difference is apparent.
>
> In China, they always say (in books, and common speech) "fermented
> tea" as opposed to "oxidized tea". But tea teachers are quick to point
> out the difference between real fermentation and the process of
> oxidation that tea goes under.