There are four main types of tea: black tea, Oolong tea, green tea, and white tea, all of which originate from the same plant, Camellia sinensis. Specific processing techniques are responsible for the differences in flavor between these four varieties. Tea is usually picked by hand twice a year, once in the early spring and once in summer. Immediately after it is picked, oxidation begins to occur (oxidation is the process that takes place when oxygen molecules come in contact with any type of substance). It is this oxidation process that leads to the different types of tea.

Black tea is the most processed of the four types. Picked tea leaves are immediately transferred to a factory where they are withered to reduce moisture. Next, the leaves are rolled to release the rest of their moisture. After this, the leaves are spread out in a cool, dark place to allow the oxidation process to work its magic. The leaves begin this stage green, but as oxidation takes place they turn a copper brown color. Finally, the leaves are dried with hot air, and their color changes from copper to the more recognizable black.

Oolong tea undergoes the same process as black tea, however it is only partially oxidized, and never reaches the same stage as black tea. As far as flavor goes, Oolong tea sits in the middle ground, combing the robust flavors of black teas with the lighter tastes of green teas.

Ingredients: Oolong tea, large coarse leaf

Use approximately 3 grams of tea per 6 oz of water.  Increase or decrease amount of tea to taste.