Main tea categories

“We are like Tea, we don’t know our own Strength until we’re in hot water”
© Sister Busche

After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.

• White
  
  : wilted and unoxidized;
• Yellow
  
  : unwilted and unoxidized but allowed to yellow;
• Green
  
  : unwilted and unoxidized;
• Oolong
  
  : wilted, bruised, and partially oxidized;
• Black
  
  : wilted, sometimes crushed, and fully oxidized (called 紅茶 [hóngchá], "red tea" in Chinese and other East Asian tea culture);
• Pu'erh
  
  : green tea that has been allowed to ferment/compost.

Learn more on Wikipedia

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