## Types of Tea: A Guide to the World of Camellia Sinensis and Beyond
White Tea: This delicate tea hails from the unopened buds and young leaves of the Camellia Sinensis plant. Sunlight withering followed by gentle processing prevents oxidation, preserving the tea's delicate flavor and potent health benefits.
Green Tea: Mature tea leaves are pan-fired or steamed to halt oxidation, resulting in a subtle sweetness with grassy and floral notes. Green tea's limited oxidation retains its inherent health properties.
Oolong Tea: Partially oxidized, oolong occupies a middle ground between black and green tea. Its appearance may resemble black tea, but the taste leans toward green tea with a richer, more rounded flavor profile. Oolongs are often produced in Fujian, China, and on the island of Taiwan, where the famous Formosa oolong originates.
Black Tea: The most processed tea, black tea undergoes full oxidation, developing its distinctive black color. This process creates a complex, astringent flavor with fewer vegetal notes than other tea types.
Tisane (Herbal Tea): Though often referred to as tea, tisane is not a true tea. It comprises a blend of herbs, flowers, or spices steeped in boiling water. These teas have been valued for their medicinal and revitalizing qualities and are typically theine-free.
