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.
