Green, black, and oolong tea

Key Takeaways

• A shared origin in *Camellia sinensis* underlies green, black, and oolong teas, with product characteristics determined by post-harvest processing rather than species differences.
• Green tea production includes steaming, pan-frying, and drying steps that prevent fermentation and preserve a minimally oxidized leaf profile.
• Black tea is fermented as part of standard manufacture, yielding a fully oxidized tea compared with green tea.
• Oolong tea is partially fermented, and its oxidation level is variable depending on the specific processing technique used.