Green tea is the most widely used beverage in the world after water. It has amazing health benefits and is high in antioxidants which makes it a perfect addition to your daily diet.
Many people are surprised to learn that all teas, white, green, oolong, black and pu-erh are made from the leaves of the same species. While the varietal of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type develop in the processing of the leaves.
The distinguishing factor that determines whether a tea plant will become white, green, oolong, or black tea is oxidation. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat treated. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all, thus retaining its soft, silvery down.