Sunday was our first tea tasting so I thought I'd write about tea. A major differentiation in teas is their level of oxidation. The more oxidized a tea the darker it looks. Many use the term "fermentation" when speaking about tea oxidation levels, technically, this is incorrect. Fermentation is a totally different thing usually involving yeast and booze. Most common tea one comes across is black tea (fully oxidized). Green tea (unoxidized) tea is also popular. If the tea is oxidized to a level between black and green (semi-oxidized) this is oolong tea, unless it is only slightly oxidized in which case it is often referred to as "Pou Chong" or "Ti Kuan Yin".