The Processing Difference

The Processing Difference

Green tea and black tea come from the same plant. Although certain strains of that plant are preferred for each type, the chief difference lies in processing. The main types tea are black, which undergoes a process of oxidation, called fermentation; oolong, which is oxidized about half as long (semi-fermented); and green tea, which is not fermented. This process should really be called oxidation, for that is what happens to the leaves. They are not fermented, or worked on by biological microorganisms.

What in the West is know as black tea is "red tea," hongcha, in China. Some authorities say the name derives from the red edges on the leaves after fermentation, while other claim it refers to the red tint of certain black teas when brewed, such as the "Keemun Red" tea. Mainly green tea is drunk by Chinese, whether in or outside China.

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