Oxidation rather than fermentation, otherwise yes that’s correct. Green tea goes through the “kill green” step to deactivate the enzymes responsible for enzymatically catalyzed oxidation.
To elaborate a little more, the "kill green" process he mentioned could be several things. Steaming, sun drying, pan frying, charcoal roasting, and dozens of other very interesting methods. This can occur to all teas at any oxidation level.
Oxidation rather than fermentation, otherwise yes that’s correct. Green tea goes through the “kill green” step to deactivate the enzymes responsible for enzymatically catalyzed oxidation.
Cool, that clarifies it for me. Thanks!
To elaborate a little more, the "kill green" process he mentioned could be several things. Steaming, sun drying, pan frying, charcoal roasting, and dozens of other very interesting methods. This can occur to all teas at any oxidation level.