All tea, whether it be green, black, white, or oolong, comes from the same plant, the evergreen shrub, Camellia sinensis.

The true origin of the tea plant is controversial, but it's accepted that Camellia sinensis was indigenous to both the Yunnan province in Southwest China and India's Assam region where each thrived, undiscovered for hundreds of years. The plant's cultivation began on the banks of China's Yangtze River, and early tea farmers found that the tea tasted better when the bushes were pruned and their growth controlled, rather than grown wild.

Tea shrubs are generally kept well-pruned to waist height which encourages a concentrated growth of young shoots, the first few leaves of which are harvested to become tea.

This method of harvesting and treatment contribute to each tea's distinctive signature. The best teas are picked entirely by hand, and only the bud and top one or two leaves are plucked. Picking is generally done mostly by women whose smaller and more nimble hands are better suited to careful picking. Harvesting corresponds with the appearance of new shoots or flushes, which generally occur three to four times during the growing season, depending on climate.

Once picked, the leaves are dealt with differently depending on the type of tea desired. Oxidization (also known as the fermentation process) is the underlying process that gives green, black, and oolong teas their individual characteristics.

TERROIR

As with wine, a tea's character is determined greatly by subtle differences in soil, climate, and elevation. Cool nights, dry weather, and bright sunny days combined provide the optimal conditions for growing tea. This type of climate forces the tea bush to expend all its energy in the growth of new shoots. The finest teas come from gardens of high elevation where cooler temperatures slow leaf growth, producing leaves with a more concentrated flavour and aroma.

India is known for its black teas, particularly Darjeeling and Assam. Known as the champagne of teas, the highly-coveted Darjeeling is grown in gardens clinging to the mist-engulfed foothills of the Himalayas above 7000 feet. Its unique muscatel character is the result of a cool climate, loamy soil, plentiful rainfall, high elevation, and sloping terrain. Assam tea, with its distinct, full-bodied, malty character, is grown in a valley, enjoying high temperatures and bountiful rainfall.

China is known as the Land of Ten Thousand Teas, a poetic name to suggest the infinite abundance of teas produced there. China produces all types of tea: white, green, oolong, and black, the very best coming from high-elevation Sacred Gardens, shrouded in mist and secrecy.

Sri Lanka produces classic black teas known as Ceylon teas. Grown in lush gardens at elevations above 4000 feet, the best Ceylon teas have a bright liquor and a flowery character.

Taiwan's unique combination of mountainous terrain and subtropical climate produces the world's finest oolong teas, known for their orchid-like aromas.

Japan produces green teas exclusively, which are distinct in character from Chinese green teas due to their particular terroir.

WHITE

Named for the silver downy hairs that cover the young, unopened bud, white teas are highly prized because they consist of only the top buds and leaves. White teas can be harvested only a few days each year before the spring rains when the white down appears on the unopened bud. Originally harvested from wild tea bushes in China's Northern Fujian province, white tea was discovered by ancient tea connoisseurs who were always on the lookout for the ultimate tea; they found that the immature buds had the most delicate flavour.

White tea is simply steamed, or de-enzymed, after picking and produces little caffeine and tannins when steeped. It is also thought to contain the most antioxidants of any teas as it is closest to its natural form as well as a slightly higher level of catechin (a polyphenol antioxidant). White tea also contains high levels of the amino acid theanine, which is prized for its relaxation and mood enhancing properties.

GREEN

Green tea is grown mainly in China, Taiwan, and Japan. Chinese green tea is known for its mild and subtle taste, refreshing aroma, and pale hues. The leaves range in appearance from silver to deep emerald. Japanese tealeaves are often a brilliant green, reminiscent of the lush gardens they are grown in. They produce liquor that ranges from jade green to light yellow with a fragrant, puckery, and slightly sweet taste.

Green tea is un-oxidized. After the leaves are picked, they are immediately pan-fired or steamed to prevent any oxidation. They are then rolled, dried, and sorted. Green tea has a more subtle, delicate flavour than oxidized tea and has only one-fifth of the caffeine of coffee. Green tea is believed to be even more medicinally beneficial than oxidized tea because the un-oxidized leaves retain a higher concentration of natural vitamins and polyphenols. Green tea also contains minerals (iron, sodium, and potassium) and vitamins (carotene, A, D, B1, B2, and C).

For Japanese green teas, the perfect teaware to use is a tetsubin pot. In Japan, tetsubins were originally used as both kettles and teapots. Originally quite rustic, these simple kitchen items achieved the level of a status symbol during the mid-19th century as infused tea became the fashion, and the pots evolved from rustic shapes to elaborately designed works of art. The prefectures of Yamagata and Iwate became famous for their tetsubin designs. Cast-iron pots are coated on the inside with a clear enamel glaze which not only helps to insulate the teapot, but also prevents any metallic properties from affecting the tea. Large stainless steel mesh infusing baskets allow the leaves plenty of space to release its essential flavour and aroma. Made out of cast-iron, tetsubins can last a lifetime if cared for properly.

OOLONG

Oolong is a semi-oxidized tea. It undergoes the same treatment as black tea but for less time and only the edges of the leaves are rubbed. During infusion, oolong leaves turn bright green in the centre and red towards the edges.

There are two main types of oolong, one grown in China and the other grown in Taiwan (Formosa). Oolong from China is oxidized only 12-20%, resulting in pale yellow liquor with a distinct, fresh taste. Taiwan oolong on the other hand, is usually 60% oxidized and is known for its golden liquor and exquisite, flowery aroma.

Oolong is especially good for digestion, so it is naturally a great tea to drink after a large meal. It should never be drunk with milk, sugar, or lemon.

The perfect type of teaware to use for steeping oolong is a yixing teapot. The Ming belief that "tea should be drunk often but in small quantities" led the development of yixing teapots, which were first made during the 1500s. Yixing teapots were first adopted by Buddhist monks. They felt that the simple lines and minimal decoration embodied the classic Chinese concept of harmony and beauty, and thus the true spirit of tea. Throughout the years, yixings evolved into beautiful, artistic expressions incorporating symbols of daily life.

Yixings are made from the famous purple clay, 'zhi sha' from China's Yixing region. Because the purple clay is so porous, the pot absorbs a little of the flavour and character of the tea with each infusion. It is said that if one uses a yixing pot for many years, the teapot will be so seasoned that one can make tea by simply filling it with hot water.

BLACK

Black tea is grown in China, India, Sri Lanka, and Africa, and is the most common type of tea drunk in the Western world. The leaves range in colour from brown to black, often with golden or silver tips. The bright copper liquor has a full, round aroma, and a flavour ranging from malty to flowery.

Black tea gets its colour and character from the processing of the leaves. Once picked, the leaves are oxidized, resulting in higher levels of soluble caffeine and tannins.

Although green and white teas are touted for their health-giving properties due to their high antioxidant content, black tea is still a healthy beverage as it contains antioxidants, polyphenols, vitamins, and essential oils which aid in digestion.

INFUSIONS

Properly defined, tea is a term that can only be applied to the leaves and the infusion of the Camelia sinensis plant. Instead, we call blends of herbs, flowers, or spices, herbal infusions. Blends that consist of fruits and berries are referred to as whole fruit tisanes. Both are naturally caffeine-free.

TISANES

Tisanes are blends of dried fruits and berries, often with a base of hibiscus flowers and rosehips. High in vitamin C, fruit tisanes have full, fruity aromas, complemented by tangy and sweet flavours. They also produce lovely red, full-bodied infusions. Originally drunk as children's teas, fruit tisanes make the most refreshing iced teas and are naturally caffeine-free, making them enjoyable at any time of the day.

These fruit mélanges were introduced in the mid-1970s and address the acidity of hibiscus (grown in Sudan) and rosehip peels (primarily hand-picked in Chile) against the backdrop of apple pieces (from Eastern Anatolia, Turkey)