What are the different “colored” teas?

The colors of tea follow from how tea leaves are processed after they are collected from the bushes. The main process here is oxidation. Green tea is not oxidized at all. White tea naturally oxidizes lightly in the open air slightly (less than 10%). Oolong tea is partially oxidized, and the degree of oxidation in different grades varies between 10-85%. Black tea is 100% oxidized. Darjeeling is typically black tea, but due to the nature of tea leaves, they never oxidize completely, leaving the degree around 85%. For this reason, Darjeeling tends to be lighter, more delicate and more delicate than other black teas. Pu Erh is the darkest type of tea. It is fermented biochemically, thanks to which it has a lot of probiotics that are good for the stomach. The production process of today’s pu erh takes a couple of months, but traditional aged pu erh do not count as mature until the age of thirty years and, like the best wines, they get better as they age.