Which type of tea undergoes full oxidation during processing?

The type of tea that undergoes full oxidation during processing is black tea. This process involves withering, rolling, and then allowing the leaves to oxidize fully, which transforms their chemical composition and flavor profile. The oxidation process causes the leaves to turn dark and contributes to the robust, rich flavors commonly associated with black tea.

In contrast, white tea is minimally processed and only slightly oxidized, making its flavor lighter and more delicate. Green tea is not oxidized at all; instead, the leaves are quickly heated to prevent oxidation, preserving their green color and fresh, grassy flavors. Post-fermented tea, such as pu-erh, goes through a different aging and fermentation process rather than full oxidation, leading to unique flavors and characteristics. Therefore, black tea stands out as the only type in this context that undergoes complete oxidation.