Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

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Default Green, Oolong, and Black Tea

The Chinese use their character for fermentation to apply to all
teas. Only in the West has the chemical concept of oxidation
evolved. I havent done the research but I would guess oxidation
became part of the vernacular when tea came to India.

Jim
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Default Green, Oolong, and Black Tea

>>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:
postfermentation 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 再把四大分類細分:
non-fermented tea : green tea and yellow tea 不發酵茶,即*茶:
postfermented: Puer tea and dark tea 後發酵茶 即普洱茶,即黑茶:
partially fermented tea: oolong tea and white tea 部分發酵茶,半發酵茶,即烏龍

completely fermented tea: black tea 全發酵茶,即紅茶 :
icetea8
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