Husbandry of Beverages - SS1 Agriculture Past Questions and Answers - page 3

Green tea and black tea differ primarily in their processing methods. For green tea, freshly plucked leaves are quickly withered to reduce moisture content, then they are either pan-fried or steamed to prevent oxidation. This preserves the green color and fresh, grassy flavor. In contrast, black tea leaves are withered, rolled, oxidized (fermented), and then dried. The oxidation process turns the leaves from green to brown or black, giving black tea its characteristic color and robust flavor.