In article >,
says...
>

> The ONLY tea type that is "fermented" is pu-erh. Green tea, oolong tea
> and black tea are "oxidized" by cooking at high temperature. The longer
> they are cooked, the darker they become due to oxidation. White tea is
> a type of tea that is NOT cooked at all. It is only dried and has no
> further processing.
>
> Fermentation is a process which uses bacteria or mold to transform and
> process a substance. This is done for things like wine, cheese and
> pu-erh tea.

Yes, you are right.
Unfortunately, term fermentation is frequantly used
for tea oxidation in context of tea processing.

Various temperature and humidity conditions
serves to the opposite purposes.

To accelarate oxidation
To stop and prevent oxidation.

Green tea is in fact not "cooked" to get oxidized,
but to prevent oxidation.
It does not undergo hot and wet conditions to accelerate oxidation.

Note that different treatment is not the only difference
between green and white one. From leaves used for green tea
cannot be done white tea, AFAIK.
--
Poutnik

The Chinese use their character for fermentation to apply to all
teas. Only in the West has the chemical concept of oxidation
evolved. I havent done the research but I would guess oxidation
became part of the vernacular when tea came to India.

Jim

>>Cooking at a high temp?
Many teas are oxidized at warm and moist temps.

Indian tea and terminology: the processing of ctc and orthodox,
the term "fermentation" is used and understood as oxidation, and also
both terms are used.

for Puer we use the term:
post€“fermentation 後發酵

enzymatic oxidation酶促氧化
fermentation 發酵
oxidation 氧化

Classification分類:
The four classifications of tea according to fermentation å†�把é四大分類細分：
non-fermented tea : green tea and yellow tea ä¸�發酵茶，å�³ç¶*茶：
post€“fermented: Puer tea and dark tea 後發酵茶 å�³æ™®æ´±èŒ¶ï¼Œå�³é»‘茶：
partially fermented tea: oolong tea and white tea 部分發酵茶，�發酵茶，���
茶
completely fermented tea: black tea 全發酵茶，�紅茶 ：
icetea8