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There are three distinct methods of
processing tea leaves: black, green and
oolong:
Black tea is created when fresh
green leaves are withered after plucking,
spread out to dry and then crushed by
rollers to bring out the aromatic oils.
The crushed leaves then oxidize, or ferment,
and assume their characteristic brown
color.
Green tea is produced by firing
or steaming the fresh leaves immediately
after picking, a step that prevents the
leaves from oxidizing and precludes the
natural fermentation that would otherwise
occur.
Oolong tea is prepared like black
tea but its leaves are allowed to ferment
for a short time before drying and turn
only partially brown, acquiring a flavor
that combines that of both black and green
teas.
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