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| Image: Foojoy Lungching Green Tea (screen capture via Amazon.com) |
White tea: Tea leaves are dried and steamed briefly, without rolling or oxidization, making this the least processed tea.
Green tea: Fresh tea leaves are allowed to wither, and then are pan-fired or steamed and later rolled and dried. Green tea leaves do not undergo oxidization.
Oolong: Leaves for Oolong teas are allowed to oxidize only partially, and Oolongs range in color from a golden brew to deep amber, depending on the amount of oxidization and the extent of firing.
Black tea: Black teas...comes from the same plant as green teas, but leaves for black teas are allowed to oxidize fully, resulting in chemical changes that produce a dark amber color.
About Pu-erh from the In Pursuit of Tea website: Pu-erh tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu-erh in Southwestern China. Pu-erhs have a strong earthy taste that gains complexity over time.
Taken from http://notesontea.blogspot.com/
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