Tea
Camellia sinensis
Family: Theaceae
There are a variety of regional tea cultivars, many of which have been cultivated over decades in order to be especially suited to producing a particular type of tea.
Green tea is almost always produced from camellia sinensis var. sinensis, which grows primarily in China and other Asian countries.
Immediately after being harvested, the leaves of green tea are heated in order to halt the oxidation process.
White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.
These buds and unfurled leaves from the newest growth on the tea plant are handpicked and then quickly and meticulously dried, so the leaves are not allowed to oxidize as long as leaves plucked for green or black tea production. This minimal processing and low oxidation results in some of the most delicate and freshest tea available.
Masala chai is an Indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices.
It can also be found as a tea bags.
White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.
These buds and unfurled leaves from the newest growth on the tea plant are handpicked and then quickly and meticulously dried, so the leaves are not allowed to oxidize as long as leaves plucked for green or black tea production. This minimal processing and low oxidation results in some of the most delicate and freshest tea available.
Black tea is created when leaves are fully crushed to enhance oxidation, oolong is created when leaves are wilted in the sun and slightly bruised to create partial oxidation
