Teas vary in how much oxidation takes place. When a tea leaf is broken, bruised or crushed, the enzymes in it are exposed to the air, resulting in oxidation.
Green tea
is not oxidized at all.
White tea
is similarly not oxidized but is picked before the leaf buds fully open.
Oolong tea
is only partially oxidized. Some oolongs are closer to black teas and some are closer to green.
Black tea
is fully oxidized, which turns the leaves a deep black color.
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