One plant, different types of tea
Black, green, white, oolong, and pu-erh teas are all derived from the same plant, Camellia Sinensis. Their differences (form, color, taste) arise from geography, growing conditions, and variations in the processing steps. Discover different tea varieties, as well as the stages of production, which is a complex and determining process for both the color of the tea and its taste qualities.
During the journey, the tea chests had become mouldy and the tea inside had turned from green to black. However, the English were so taken with it that they requested another delivery! Black teas, also known as red tea in China due to the coppery color of the infusion, are teas whose leaves have been fully oxidized. The leaves go through five stages: withering, rolling, oxidation, roasting, and grading. The future tea's profile will be determined by the oxidation stage.