Law of Tea.com
A WEB RESOURCE FOR THE TEA INDUSTRY
A WEB RESOURCE FOR THE TEA INDUSTRY
TEA
ABOUT TEA
ABOUT TEA
All true tea derives from the same plant: camellia sinensis, which grows in China, Japan, Taiwan, India,
Sri Lanka, Kenya, and Tanzania. The tea plantations around Sochi, in the Black Sea region of Russia,
are the northernmost areas of tea cultivation in the world. Ultimately, there are a multitude of specific
varieties of tea plants, which broadly fall into the small-leafed Chinese-type and the large-leafed Indian-
type. However, the four categories of tea with which most tea drinkers are familiar are: white, green,
oolong, and black.
White tea is immediately steamed and then dried, to produce the purest, most unprocessed form of tea.
Originally, white tea was made from only the buds of the tea plant, though many modern white teas
include the leaves as well. The leaves of white tea are also younger than those harvested for other
types of teas.
Green tea derives from tea leaves that are dried and then steamed or fired, immediately after
harvesting. The tea leaves themselves remain green after this process. Many of the famous Chinese
teas are of this type.
Oolong tea is allowed to oxidize after it has been harvested. When the leaves are left in a cool place
they will absorb oxygen and take on a darker color. For oolong teas, however, the oxidation process is
cut short before the leaves become completely blackened.
Black tea is the result of the natural oxidation process being allowed to take its full course, resulting in
the full blackening of the tea leaves. Many famous Indian and Sri Lankan (Ceylon) teas are of this type.
The Chinese will often refer to this type of tea as "red tea," after the color of the drink made from it. ISO
Standard 3720 (1986) defines “black tea,” although no formal ISO standard has been agreed upon for
green tea.
Pu-erh, sometimes called "yellow tea" in the West, though referred to as "black tea" in China, is made
from broad-leafed wild tea trees, and is generally sold as a post-fermented tea. Pu-erh is essentially
aged tea, which can be stored much longer than other types of teas, which are susceptible to mold.
Most famously sold in cakes of pressed tea leaves, pu-erhs can also be purchased in lots of unpressed
leaves.
Herbal teas or tisanes are made from plants other than the tea plant (camellia sinensis), including
yarrow, hibiscus, chamomile, and hops, to name a few.
Sri Lanka, Kenya, and Tanzania. The tea plantations around Sochi, in the Black Sea region of Russia,
are the northernmost areas of tea cultivation in the world. Ultimately, there are a multitude of specific
varieties of tea plants, which broadly fall into the small-leafed Chinese-type and the large-leafed Indian-
type. However, the four categories of tea with which most tea drinkers are familiar are: white, green,
oolong, and black.
White tea is immediately steamed and then dried, to produce the purest, most unprocessed form of tea.
Originally, white tea was made from only the buds of the tea plant, though many modern white teas
include the leaves as well. The leaves of white tea are also younger than those harvested for other
types of teas.
Green tea derives from tea leaves that are dried and then steamed or fired, immediately after
harvesting. The tea leaves themselves remain green after this process. Many of the famous Chinese
teas are of this type.
Oolong tea is allowed to oxidize after it has been harvested. When the leaves are left in a cool place
they will absorb oxygen and take on a darker color. For oolong teas, however, the oxidation process is
cut short before the leaves become completely blackened.
Black tea is the result of the natural oxidation process being allowed to take its full course, resulting in
the full blackening of the tea leaves. Many famous Indian and Sri Lankan (Ceylon) teas are of this type.
The Chinese will often refer to this type of tea as "red tea," after the color of the drink made from it. ISO
Standard 3720 (1986) defines “black tea,” although no formal ISO standard has been agreed upon for
green tea.
Pu-erh, sometimes called "yellow tea" in the West, though referred to as "black tea" in China, is made
from broad-leafed wild tea trees, and is generally sold as a post-fermented tea. Pu-erh is essentially
aged tea, which can be stored much longer than other types of teas, which are susceptible to mold.
Most famously sold in cakes of pressed tea leaves, pu-erhs can also be purchased in lots of unpressed
leaves.
Herbal teas or tisanes are made from plants other than the tea plant (camellia sinensis), including
yarrow, hibiscus, chamomile, and hops, to name a few.
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