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All types of tea is produced from the plant Camellia sinensis. However, all the different varieties of tea grown worldwide, vary merely by the region it was grown in, the time of year the leaves are plucked, and the method by which they are processed.
The process of oxidation is the primary impact of the way the leaves are processed, and the main indicator of how the tea will be classified. The chemical process of oxidation is the natural phenomenon, by which, the enzymes present in the tea leaves are exposed to, and chemically react with, the oxygen in the area, after the leaves' cellular structures are broken. This process can happen quickly, through rolling, crushing or cutting, or may be more slowly through the process of natural decomposition of the leaves.

White Tea is the least processed of all teas. The tea leaves are withered to remove moisture and then dried. The name of white tea has been derived from the bleary white 'hairs' appearing on the unopened or recently opened buds of new growth on the tea plant. The white tea leaves also tend to have the highest antioxidant content, as they are comprised of the newest leaves.
White tea produces a pale yellow or green liquor. They are the most delicate in aroma and flavour.

Green Tea is subjected to the process of steaming, pan-firing, and/or rolling before being dried to freeze the oxidation process. In most green teas very little oxidation occurs. and they are differentiated from white teas primarily by the extra steps of manipulating or processing the leaf before drying. Green tea produces a green or yellow colour liquor. It has flavours which range from sweet to grassy, mixed with mild astringency.Since ancient times Green Tea has been most enjoyed in China and Japan. In recent years, for its health-giving properties, green tea has also gained popularity among Europeans and Americans.

Oolong Tea also undergoes a multi-step process of pan-firing, rolling or steaming. However, in addition, it is also set out and is allowed to 'wither', thus giving the leaf time to get oxidized. Typically, Oolongs are bolder in flavour than the varieties of Green or White teas, and they offer less astringency than either the stronger Black or lighter Green teas. Oolong tea is also referred to as an aromatic tea, and it features popular flavors rich in aroma.Oolong tea is a form of Chinese tea, which is positioned between the green and black teas. Oolong's flavour is sophisticated, and is derived from complex production methods

Black tea is also not an exception in undergoing similar processing to Green tea or Oolong tea, but the difference is that, it is allowed to oxidize more completely. The liquor brewed from black tea ranges between dark brown and crimson. The different types of black teas deliver the strongest flavours. Black tea is the only style of tea regularly drunk with milk and sugar and is the most popular base for iced-tea, as also used as a delicacy drink mixed with fruits, herbs, spices.One of the features of black tea is its wide array of production areas and methods of drinking. Although the flavours vary, the high-quality black teas abound in natural aroma, flavour and nutrients.

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