"Tea is grouped into three classes based on levels of oxidation, with green teas the least exposed, oolongs processed somewhat longer to create a yellow-brown brew, and black teas oxidized the longest.
Teas in all three categories are further graded based on when the leaves are picked -- with tender spring leaves most prized -- and the prevalence of stems in the mix. Young hyson is the highest grade of green tea, followed by sencha. Souchong, which means "small" or "scarce," is the choicest grade of black tea.” [1]
1. When Japan Filled Our Teacups
Heller McAlpin. Wall Street Journal, Eastern edition; New York, N.Y. [New York, N.Y]. 14 Dec 2021: A.17.
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