Tea is Bae.

Do you know all tea are from one same basic plant, the CAMELLIA SINESIS plant? It is just difference between teas arise from processing, growing condition and geography. This plant is to native in Asia but nowadays it has been cultivated to tropical and subtropical areas. According to research, there have been more 3000 teas all over the world.

Tea can be divided into some basic categories, which is BLACK, DARK, OOLONG and GREEN.

Black Tea

Source Google.

Black tea is allowed to wither, which precedes a process called oxidation (sometimes incorrectly referred to as fermentation) during which water evaporates out of the leaf and the leaf absorbs more oxygen from the air. Black teas usually undergo full oxidation, and the results are the characteristic dark brown and black leaf, the typically more robust and pronounced flavors of black teas, and when brewed appropriately, a higher caffeine content compared to other teas (50-65% of coffee, depending on the type and brewing technique).

Dark Tea

SOURCE GOOGLE

Dark Tea is from Hunan and Sichuan provinces of China and is a flavorful aged probiotic tea that steeps up very smooth with a natural slightly sweet note.


Oolong Tea

Source google

Oolong tea (also known as wulong tea) is allowed to undergo partial oxidation. These teas have a caffeine content between that of green teas and black teas. The flavor of oolong (wulong) teas is typically not as robust as blacks or as subtle as greens, but has its own extremely fragrant and intriguing tones. Oolongs (wulongs) are often compared to the taste and aroma of fresh flowers or fresh fruit.

Green Tea

source google

Green Tea is allowed to wither only slightly after being picked. Then the oxidation process is stopped very quickly by firing (rapidly heating) the leaves. Therefore, when brewed at lower temperatures and for less time, green teas tend to have less caffeine (10-30% of coffee). Greens also tend to produce more subtle flavors with many undertones and accents that connoisseurs treasure.