Editing Tea (section)

===Developments===
[[File:Tea with ingredients.jpg|thumb|right|Tea with ingredients, China]]

Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form,{{sfn|Mair|Hoh|2009|pp=39–41}} while in the [[Song dynasty]], loose-leaf tea was developed and became popular. During the [[Yuan dynasty|Yuan]] and [[Ming dynasty|Ming]] dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the [[Redox|oxidation]] process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, [[oolong]] tea, in which the leaves are allowed to partially oxidize before being heated in the pan, was developed.{{sfn|Benn|2015|p=42}} Western tastes, however, favoured the fully oxidized [[black tea]], and the leaves were allowed to oxidize further. [[Yellow tea]] was an accidental discovery in the production of green tea during the Ming dynasty, when apparently careless practices allowed the leaves to turn yellow, which yielded a different flavour.{{sfn|Mair|Hoh|2009|p=118}}