Ever wondered why your green tea tastes fresh and grassy while your black tea is bold and malty? It’s all thanks to oxidation—tea’s magical glow-up process. Oxidation is what transforms freshly plucked tea leaves into the wide variety of teas we know and love. From the delicate floral vibes of white tea to the rich, malty depth of black tea, this natural process is the key player. In this week’s Tea Term Tuesday, we’re spilling the tea on how oxidation works, how it shapes your favorite brews, and how to taste the difference. Ready to dive in? Grab your cup and join us for a fun, flavorful journey! 🌿☕
