Green Teas, Pouchong Teas, Oolong Teas, and Black Teas
 It was thought at one time that Green Teas, Pouchong Teas, Oolong Teas and Black Teas came from different tea plants. However, it is only the processing of the teas that is different.
Green teas are often referred to as "non-fermented" or "unfermented" teas. As soon as the tea leaves are harvested and dryed, they are pan fried (or steamed) to stop the fermentation process.
Oolong teas are referred to as "semi-fermented" teas. They are shaken a bit after harvest and then allowed to dry until the leaves turn slightly yellow. The exposed bruised edges react to the oxygen and turn slightly red in color. After about two hours the leaves are pan fried to stop fermentation.
Pouchong Teas are fermented somewhere between Green Teas and Oolong Teas. Most Pouchong is made in Taiwan and used as a base for scented teas, like jasmine tea.
Black Teas are exposed to air for 3 to 4 hours and turn a coppery red while being exposed to oxygen before being pan fried to stop the fermentation process.
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