Whether you’re drinking black, oolong, green, white or pu-erh tea, all varieties come from the same Camellia sinensis plant. The difference lies in the varietals that the tea is made from. For example, the leaves of the tea plants are dependent on their region, soil composition, climate and human selection. How the teas are processed is also of importance, as tea leaves can be steamed, fermented, dried or bruised. It is these characteristics that give teas the fruitful tastes and aromas they are so well-known for. 

The Camellia sinensis plant can be grown just about anywhere, although certain climates are more conducive to the success of the plant. The best plants are grown in regions that are cool, with high elevations and plenty of rainfall. For these reasons, the majority of coffee comes from the mountains of China and Sri Lanka. Once the plant has matured, the leaves can be harvested, which is about 4 to 5 times a year. 

For most teas, the leaves undergo the processes of plucking, withering, rolling, oxidation and drying. Plucking refers to picking the leaves, which is how we get tea in the first place. The bud and two top leaves are what are picked, and pickers go after the best tea plants. The exception is white tea, in which only the white buds are picked. To ensure that the best leaves are available, it’s important to pluck them when the plant begins a growth spurt. This means that the leaves are not too old. 

The withering or steaming process involves the leaves shriveling up. The leaves are set out on trays to begin the withering process. This lasts about 12 to 18 hours. During this process, the moisture is reduced and makes the leaves ready for rolling. If the temperature isn’t warm enough, heated air is used in its place. The process is a bit different for green teas, which are instead streamed, pan-fried or baked after a quick process of withering. This stops the oxidation process so that the leaves stop turning green. 

After the withering or steaming is completed, it’s time to roll the tea leaves. Traditionally, this step was done by hand in order to ensure the proper shaping of the leaves. Thanks to modern technology, advanced machinery now rolls and shapes the leaves. However, some high-end brands of tea will still have their leaves hand-rolled to guarantee their level of perfection.

The rolling process is for more than just shaping the leaves. It breaks down the structure of the leaf, encourages the juices to come forward and offers a balanced oxidation. Most importantly, it’s this step that allows each tea to possess its own unique flavor. The oxidation step comes next and exposes the tea leaves to oxygen. Basically, the greener the leaf is, the less oxidation it has been through. Green tea is minimally oxidized for example, while black tea is most oxidized. 

All teas have health benefits, as the leaves come from the same plant. However, green tea offers some of the greatest health rewards, which is believed to be because the leaves are less oxidized and retain most of their nutrients. The final step is drying the leaves, which is accomplished using large ovens or drying machines. This seals in the flavor and stops the oxidation process for good. 

Of course, the tea needs to be made in its sellable form, which is why it’s broken down into full leaves, broken leaves, fannings and tea dust. The full leaves are the best quality and will offer the most flavor and health benefits. The fannings and dust on the other hand, are what are used in tea bags.