Tea has an extraordinarily colorful history, world-wide sources, and amazingly varied tastes and traditions. Variations in the manufacturing process account for the major types of tea. Among them, black, oolong, green and white teas constitute a range of tastes as broad as red, white, and rose wines.

All black, oolong, green, and white tea comes from the same plant, Camellia Sinensis. Only the young, top two leaves and the unopened leaf bud of this plant are picked. Allowed to grow on its own accord, the tea plant, which is a member of the evergreen family, will reach heights of 60 feet. As a bush, it is pruned to heights of no more than 3-5 feet and can produce tea for over a hundred years. Up to 80,000 hand-plucked shoots are needed to produce one pound of our loose leaf tea.

The differences between the types of tea result from variations in the processing of the leaves after they are harvested. The processing effects flavor, aroma, caffeine levels and health benefits.

The caffeine level for the different types of teas are as follows (coffee has 60-180 milligrams per cup):

Black tea: 40-110 milligrams
Green tea: 8-30 milligrams
White tea: 1-10 milligrams
Oolong tea: 18-55 milligrams
Herbal and Fruit tisanes: 0 milligrams

The production of Black Tea

During processing, black tea undergoes a full oxidation, which causes the leaves to turn black and gives them their characteristic flavor. After picking the green leaves are spread on tiers of racks to wither for 12 to 18 hours. During the wither process the leaves loose most of their moisture, becoming soft and pliable so that they can be rolled. During the rolling the membranes of the leaves are broken, allowing their juices and essential oils that give the tea its aroma to develop. After rolling, the leaves are brought into large, cool, humid rooms where they are spread in layers to oxidize. During the oxidation process, the leaf color darkens and initially bitter juices mellow. The characteristic flavors of black tea - ranging from flowery to fruity, nutty and spicy begin to emerge. The oxidation process must be stopped at the point where the aroma and flavor have fully developed. This is done by firing the leaves in large ovens. The flavorful juices dry on the surface of the leaves and remain relatively stable until exposed to boiling water during infusion.

The production of Green Tea

The intent during the production of green tea is to preserve the healthy, natural and active substances of the fresh leaves so they may be released into the cup at the time of infusion. After picking, the green leaves are spread out to wither. Once they have become soft and pliable, they are traditionally pan-fried in woks. This prevents the leaves from oxidizing. The subsequent rolling gives the leaves their style - twisted, curly or balled. Rolling also helps to regulate the release of natural substances and flavor during steeping. In the final step, the leaves are dried by firing, and the natural fragrances and flavors are stabilized. The resulting green teas are high in nutrients and minerals; their health benefits are the subject of a great number of medical studies.

The production of Herbal Tea and Fruit Tisanes

Not actually tea because they aren't derived from the Camellia Sinensis plant, herbal tisanes are naturally caffeine free and typically made from flowers, fruits, herbs, roots, bark, and seeds. Herbal tisanes are often used for medicinal purposes. However, with a variety of botanical mélanges to suit almost every taste, herbal tisanes are most often consumed simply for pleasure and relaxation.