February 20, 2016
Rule of thumb: The more tea leaves are processed, the stronger the flavor. The level of oxidation, or exposure to the elements, is what determines whether a tea is white, green, oolong or black.
All types of pure tea — white, green, oolong and black — come from the same plant, called Camellia sinensis. A single bud and two leaves, or a “flush,” is plucked by hand from each stem, usually twice a year.