All tea comes from the "Camellia sinensis", an evergreen shrub that may grow up to 60 feet in the wild. When cultivated for harvest the tea bushes are kept to a height of about three feet. There are over 3000 varieties of tea each with its own specific characteristics. The naming and growing of teas has many similarities to wine. Just as Bordeaux wine is named after the Bordeaux region in France, Assam is named after the Assam region in India, and Keemun is named after the Keemun region of China. Like wine, tea comes from one bush, and where the tea is grown, the climate, soil conditions, and how the tea is processed, determines the flavor characteristics of the tea.

 

Tea is harvested after each flush - the sprouting of the top two leaves and bud. The top two leaves and bud are hand plucked and then processed into any of the four types of tea, which are Black, Green, Oolong, and White.

 

Black tea is withered, fully oxidized and dried. Black tea yields a hearty, amber-colored brew. Some of the popular black teas include English Breakfast, and Darjeeling.

 

Green tea skips the oxidizing step. It is simply withered and then dried. It has a more delicate taste and is pale green / golden in color. Learn more about Green Tea.

 

Oolong tea, popular in China, is withered, partially oxidized, and dried. Oolong is a cross between black and green tea in color and taste. White tea is the least processed. A very rare tea from China,

 

White tea is not oxidized or rolled, but simply withered and dried by steaming.

 

The main chemical substances in tea are essential oils, caffeine, and polyphenols (known by many people as tannins). The essential oils give us the aroma of the tea, the caffeine stimulates the central nervous system, and the polyphenols account for the much publicized antioxidant and anti-disease properties.