Fresh tea leaves go through a series of biochemical changes to become a perfect cup of tea.

Black, green, oolong, dark and white teas all come from the same plant, a warm-weather evergreen named Camellia sinensis. Differences among the five types of tea result from the various degrees of processing and the level of oxidization.

Wild White Green Tea Black Tea Green Oolong Dark Oolong Pu’er
Hand-Plucking Hand-Plucking Hand-Plucking Hand-Plucking Hand-Plucking Hand-Plucking
Natural Withering Natural Withering Natural Withering Natural Withering Natural Withering Natural Withering
Drying Pan-Fixing Rolling Rotating Rotating Light Fixing
Aging Tidying Fermenting Pan-Fixing Semi-Fermentation Rolling & Drying
Drying Charcoal Baking Rolling Pan-Fixing Piling & Post-Fermentation
Charcoal Baking Rolling Drying Ripe Cake
Charcoal Baking Aging