Chinese Tea Processing Chart
I thought you might find this interesting:
I just have a guess, though I’m sure someone could give a more informed answer — kill green means they kill the enzyme that causes oxidation, through steaming (usually Japanese) or frying (usually Chinese).
With Chinese tea, black tea isn’t what we call black tea – their black tea is puerh, what we know as black tea (ie keemun, yunnan black, etc.) the Chinese call red tea.