The type of tea considers how the tea was produced, and sometimes the variety, or cultivar, of the plants used. Some types of tea require a specific cultivar, while others can be produced using various cultivars.
Green tea is made from the leaves of Camellia sinensis that have undergone minimal oxidation during processing. Green tea originates in China, but it has become associated with many cultures throughout Asia… Many varieties of green tea have been created in the countries where it is grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.
White tea is a lightly oxidized tea grown and produced primarily in China. White tea from Fujian province is the most renown. More recently it is also grown in Taiwan, India, Northern Thailand and Eastern Nepal.
White tea comes from the buds and leaves of the "Da Bai" cultivar of Chinese Camellia sinensis plant. The leaves and buds are allowed to wither before they are lightly processed to prevent oxidation or further tea processing.
The name "white tea" derives from the fine silvery-white hairs on the leaf shoots of the tea plant, which gives the plant a whitish appearance. The liquor of white tea is pale yellow to light orange depending of type and age.
Because of the large variety of oolongs, we’ve divided our section into light oolongs, and dark oolongs.
(Oolong is) produced through a unique process including withering under the sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation can range from 8% - 80% depending on the variety and production style…The taste of oolong ranges hugely amongst various subvarieties. It can be sweet and fruity with honey aromas or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production.
Black tea is a type of tea that is more oxidized than oolong, green and white teas… In Chinese languages and the languages of neighboring countries, black tea is known as "red tea" (紅茶], Mandarin Chinese hóngchá; Japanese kōcha; 홍차, Korean hongcha), a description of the colour of the liquid; the Western term "black tea" refers to the colour of the oxidized leaves. In Chinese, "black tea" is a commonly-used classification for post-fermented teas, such as Pu-erh tea; outside of China and its neighbouring countries, "red tea" more commonly refers to rooibos, a South African tisane.