What makes the tea types different is the way in which they are processed. To produce the three distinct types of tea as we know them, the processing techniques are varied:

*For Black tea (rich, full oxidization)
*For Oolong (partial oxidization)
*For Green tea (no oxidization)
*For Herbals (infusion, non-tea)

There are essentially two types of teas: Orthodox, and CTC. The Orthodox tea is the whole leaf tea. CTC tea is wildly popular for the type of tea they make there, called Chai, involving boiling the tea over and over to extract the most out of it. Depending on the degreee of fermentation, the processed tea is called White (steamed), Green (least fermented), Oolong (semi-fermented) and Black (fully fermented).

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Black Tea

Perhaps the most popular type of tea in the world, black teas are fully oxidized. Most black tea is produced in Kenya, India and Sri Lanka. Wholly oxidized, black tea is made when the enzymes in the tea leaves are activated by the rolling process. A reaction occurs with the oxygen in the air, turning the leaf from green to brown. The process is then stopped by applying heat to the leaves. Black tea is available in both forms ‘orthodox - appearance of a leaf either whole or broken’ and ‘CTC - which tend to be in the form of round globules’. Good black tea feels quite oily to touch.

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Green tea

Green Tea is a natural source of antioxidants that may help protect the body from damage caused by free radicals. Green tea preserves its colour and delicate flavour because the leaves are not oxidised. As soon as the tea arrives at the processing factory, the tea is usually withered, then either steamed or pan-fired to stop the oxidisation process. The leaves are then rolled and fired, a process that can be repeated depending on the type and style of green tea required.

Green tea is produced by steaming the leaves to destroy the enzymes that might otherwise ferment the leaves. The process of producing green tea is very exacting because variation in the drying time can result in fermentation of the leaves which spoils its flavor.

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Oolong Teas

Semi-oxidised and falling between black and green teas, Oolong teas follow the same path as black teas, except that they are only fermented for a very short period of time, creating the distinctive coppery red colour and a delicate flavour. The types of Oolong range from very light, fragrant teas rolled only until oxidisation has set in along the leaves’ outer edges, to dark coppery teas with the taste of burnt caramel.

Oolong teas are semi fermented teas that are partially fermented before drying to preserve the natural flavors.

The process of producing Oolongs begins with picking of the two leaves and a bud, generally early in the morning. The leaves are then partially dried indoors to promote fermentation. When the leaves start turning red - at a stage, when 30% of the leaves are red, and the rest 70% are green, the leaves are rubbed repeatedly by hand or mechanically to generate flavor and aroma, and finally dried over charcoal.

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Herbal Tea

Although often referred to as "herbal teas", fruit and herbal infusions, like all herbal teas, do not contain tea. They are made from other plants, such as mint, lemon, and camomile, although the flavour combinations are infinite. Naturally caffeine-free and low in calories, they are popular for their medicinal and calming qualities, and perfect for those looking for a delicious and healthy alternative to tea and coffee.

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Grades of Green Leaves

Gunpowder: Young leaves rolled into tiny balls.
Imperial: Balls made from older, larger leaves.
Young Hyson (hi-tshun): the first crop composed of thinly rolled and twisted young leaves.
Hyson: Thinly rolled and twisted older leaves, Hyson may also include some Imperial grade tea leaves.
Hyson Skin: Is the light and inferior leaf seperated from Hyson by a winnowing machine.
Twankay: Open leaf.
Dust: What ever remains is called dust. Dust is commonly used in the tea bags.