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Poutnik[_2_]

In article >,
says...
>

> The ONLY tea type that is "fermented" is pu-erh. Green tea, oolong tea
> and black tea are "oxidized" by cooking at high temperature. The longer
> they are cooked, the darker they become due to oxidation. White tea is
> a type of tea that is NOT cooked at all. It is only dried and has no
> further processing.
>
> Fermentation is a process which uses bacteria or mold to transform and
> process a substance. This is done for things like wine, cheese and
> pu-erh tea.

Yes, you are right.
Unfortunately, term fermentation is frequantly used
for tea oxidation in context of tea processing.

Various temperature and humidity conditions
serves to the opposite purposes.

To accelarate oxidation
To stop and prevent oxidation.

Green tea is in fact not "cooked" to get oxidized,
but to prevent oxidation.
It does not undergo hot and wet conditions to accelerate oxidation.

Note that different treatment is not the only difference
between green and white one. From leaves used for green tea
cannot be done white tea, AFAIK.
--
Poutnik