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The word "tea" can refer to the beverage, the leaves used to make the
beverage and the magnolia-related evergreen shrub from which the leaves
come. All tea plants belong to the same species but varying climates, soils,
etc. combine in different ways to create a plethora of distinctive leaves.
The processing of those leaves is responsible for the individual
characteristics of each tea. Leaves are sorted by size--those that are young
and tender are superior to older, coarser leaves. Black, green and oolong
tea are the main types produced during processing. Black tea comes from
leaves that have been fermented before being heated and dried. Such leaves
produce a dark reddish-brown brew. Black teas are graded according to the
size of the leaf; orange pekoe describes leaves that are smaller than the
medium-size coarser pekoe leaves. Although black tea flavors vary, most are
more assertive than those of green or oolong teas. Among the more well-known
black teas are darjeeling, english breakfast and lapsang souchong. Green
tea, favored among Asians, is produced from leaves that are steamed and
dried but not fermented. Such leaves produce a greenish-yellow tea and a
flavor that's slightly bitter and closer to the taste of the fresh leaf. Two
of the more well-known green teas are tencha and gunpowder. Scientific
studies have shown that both black and green teas increase the body's
antioxidant activity by up to about 45 percent. They are also said to have
antibacterial powers against cavities and gum disease. Oolong tea is
produced from leaves that are partially fermented, a process that creates te
as with a flavor, color and aroma that falls between black tea and green
tea. The best known oolong is formosa oolong, from Taiwan. In addition to
these three main types of tea there are specialty teas. Such teas are
flavored with various floral or spice additions such as jasmine or
chrysanthemum blossoms, or orange or lemon peel.