Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced

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Without caffeine or bitter substances, the healthy, inexpensive and delicious beverages quickly conquered a new clientele. These multifaceted creations quickly developed into a family tea which could be enjoyed by young and old alike.

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Green tea originates in China and has become associated with many cultures throughout Asia. It has recently become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown. These varieties can differ substantially due to variable growing conditions, horticulture, production processing, and harvesting time.

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Like brews made of the tea bush, such infusions are prepared by combining hot water and fruits, leaves, roots or grains. The resulting drink can be served hot or cold. Herbal tea has been used for nearly as long as written history extends.

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Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of fermentation can range from 8% to 85%, depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach.

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Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark, or black tea (this type of tea is completely different from what in West is known as “black tea”, which in China is called “red tea”).

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This plant has very similar growth and flowers to the redbush. The specific name linearis comes from the plant’s linear growing structure and needle-like leaves. The plant is used to make a herbal tea called rooibos tea, bush tea (esp. Southern Africa), redbush tea (esp. UK), South African red tea, or red tea. The product has been popular in Southern Africa for generations and is now consumed in many countries. It is sometimes spelled rooibosch in accordance with the old Dutch etymology.

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White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight 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 unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow.

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Be creative, even create your own personal blends.

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