>>Cooking at a high temp?
Many teas are oxidized at warm and moist temps.

Indian tea and terminology: the processing of ctc and orthodox,
the term "fermentation" is used and understood as oxidation, and also
both terms are used.

for Puer we use the term:
post€“fermentation 後發酵

enzymatic oxidation酶促氧化
fermentation 發酵
oxidation 氧化

Classification分類:
The four classifications of tea according to fermentation å†�把é四大分類細分：
non-fermented tea : green tea and yellow tea ä¸�發酵茶，å�³ç¶*茶：
post€“fermented: Puer tea and dark tea 後發酵茶 å�³æ™®æ´±èŒ¶ï¼Œå�³é»‘茶：
partially fermented tea: oolong tea and white tea 部分發酵茶，�發酵茶，���
茶
completely fermented tea: black tea 全發酵茶，�紅茶 ：
icetea8