Chinese Tea Processing Chart
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This is awesome! Thanks for sharing.
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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.