ChnTeas - yellow tea fermentation
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link: https://chnteas.org/tag/yellow-tea-fermentation/
items: Which Tea Is Completely Non-Fermented? A Webmaster's Guide to Green, White, and Yellow Tea

Which Tea Is Completely Non-Fermented? A Webmaster's Guide to Green, White, and Yellow Tea
type: item
date: 2026-02-19T14:40:00+00:00
description: Which Tea Is Completely Non-Fermented? A Webmaster's Guide to Green, White, and Yellow TeaWhen tea lovers first start learning about tea, one question comes up often: What exactly is "fermentation" in tea, and which type is completely non-fermented?Some say it's green tea. Others think white tea. And then yellow tea gets thrown into the mix. The conflicting information can be confusing.As someone who has answered this question countless times, let me clear it up once and for all. After reading this, you'll be able to explain it with confidence.I. The Bottom Line: Only Green Tea Is Truly Non-FermentedLet's be direct: Among the six major tea types, only green tea is truly "non-fermented" in the strict sense.All other teas, regardless of how light they seem, undergo some degree of fermentation:Green Tea: 0% fermented—completely non-fermentedWhite Tea: 10-20% fermented—lightly fermentedYellow Tea: 10-20% fermented—lightly fermentedOolong Tea: 30-60% fermented—semi-fermentedBlack Tea (Red Tea): 80-90% fermented—fully fermentedDark Tea: 100% fermented—post-fermentedHere's where confusion often creeps in: Many people assume white and yellow teas are also non-fermented because they look similar to green tea. But strictly speaking, they are lightly fermented teas, not "completely non-fermented".II. The Deep Dive: What Does "Fermentation" Really Mean in Tea?To understand which tea is non-fermented, we first need to understand what "fermentation" means in the tea world.1. Tea "Fermentation" Is Actually OxidationWhen beginners hear "fermentation," they often think of microbes—like making bread or brewing alcohol. But tea fermentation is different.In tea, "fermentation" refers to the oxidation of polyphenols (especially catechins) when they come into contact with air. When tea leaves are damaged, polyphenols react with oxygen, causing the leaves to darken and the flavor to mellow. This process is technically called enzymatic oxidation.Here's a simple way to remember: Tea ferment…