White teas are produced mainly in the Fujian province of China (but also in India), and are the rarest and most delicate. They consist entirely of leaf buds that are covered with whitish hairs. By plucking the new buds before they open in early spring, then withering and drying them slowly at low temperatures, you produce a tea with a mild flavor and natural sweetness, with very little grassy undertones. The exact proportion of buds to leaves varies depending on the variety of the white tea. For example, White Peony contains one bud for every two leaves, while Silver Needles, the crème de la crème of white teas, is made entirely from downy buds picked within a two day period in early spring.

Most green teas come from China or Japan. In order to produce green tea, the leaves are roasted, rolled, and fired (they are not fermented). Roasting prevents oxidation and involves heating the leaves to around 100 degrees Celsius, at which point the leaves become soft and flexible, ready for rolling. The leaves are hand-rolled into various shapes: sticks, balls, twists, or into the form of a leaf (such as Lung Jing). Depending on the crop quality, leaves can be hot or cold when rolled. Green tea is an excellent thirst quencher and can be drunk throughout the day.

Oolong, also spelled “wulong,” is a semi-oxidized tea, primarily from China or Taiwan. Oolong tea has a more powerful flavor and aroma than green tea, but a more delicate flavor and aroma than black tea. Depending on the processing, Oolong tea may be light and fragrant (known as “green” oolong) or deep and roasted (known as “dark” oolong) or somewhere in between. The flavor will depend on the variety of the tea plant, the area where the tea is grown and the goals and skills of the tea maker. Oolong teas are particularly well-suited for multiple steepings, as it is over the course of many infusions that the rich aromas and flavors of oolong tea are revealed

Black tea can be produced in numerous areas, such as India, China, Africa. By fully oxidizing the leaves, black teas produce a deep rich flavor in a colored amber brew. It is the oxidation process, oxygen coming into contact with the enzymes in the tea leaf, which distinguishes Black teas from green.

“Herbal tea” is a colloquial term meaning any beverage made from a single ingredient or a blend of botanicals, including flowers, herbs, spices, fruits, berries and other plants. This term is commonly used, but should be distinguished from true tea.

An herbal tisane produced from the fine, needle-like leaves of South Africa’s Aspalathus linearis plant, which makes a tasty, aromatic infusion. Rooibos mean “red bush” because of the color of its leaves. It looks and tastes much like tea and can be drunk hot or cold. Unique among herbs, it goes well with milk and also blends well with fruits and other herbs. Rooibos is 100% caffeine-free and rich in vitamin C, mineral salts, proteins, and has even more anti-oxidants than green tea