a chinese native speaker would certainly be a precious help
meanwhile i looked it up on babelcarp and it says:发酵 (Fa1 Jiao4): literally Fermentation (发酵 or 發酵 or 髮酵), the oxidation under the influence of enzymes in raw tea not yet killed by Sha Qing
which would pretty much correspond to (edit: meant following>>) enzymatic oxydation typical of wulongs eg.
(not hou fa jiao =>shu cha, hei cha)氧化 (Yang3 Hua4) = (氧化) Oxidize[d] or Oxidation
which would correspond to wulongs.
chinese terms correspond appearently to specific processes applied to tea, so our words in translation don't always match totally
I buy from 2 asian vendors, one chinese one taiwanese and they speak of "fermentation" although they are very aware of the word "oxydation" and the process it describes. ginkoseto
wrote about these terms on her blog if i remember right, (edit:
no I was not remembering right, there are posts with discussions about terms but it was about pu er
about the naming of wulongs:
wulong seems to be a taiwanese term that has extended.
what we call green tea (like zhu ye qing, long jing...) is lu cha
different terms meaning "green" or refering to different shades of green can apply to any tea that has not been processed and is still of green color, and in this case the term refers to the color more than/as much as to a kind of tea (can also apply to a green wulong, fully processed but of green color). Add to that there may be different habits of langage in different regions... that teas are so varied variety in terms is likely to happen too...and, mostly, add to that even with years of tea drinking I don't guarantee my information""...
you can have a look at babelcarp for the terms on green and wulong Legend
mentioned, as he wrote the characters it is helpful (thanks Legend for the accuracy), but best source is a native speaker I guess.