1. Black tea
Fully oxidized leaves of the Camellia sinensis plant. Black teas are the most popular tea in the world and are also known as Red tea in China referring to the color of the infusion in the cup.
2. Camelia Sinensis
Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. The name sinensis means "Chinese" in Latin.
3. Green tea
These leaves are light green and are not fermented. The supposed benefits of Green Tea include a longer life and recent studies have associated this tea with anti-carcinogens.
4. Oolong tea
Oolong (烏龍 wūlóng in the Mandarin Pinyin romanization) is a traditional Chinese type of tea somewhere in between green and black in oxidation.
5. Oxidation
The process of combining oxygen with some other substance or a chemical change in which and atom loses electrons.
6. Pu-erh Tea
A very unique form of tea that is either semi-fermented or double-fermented (depends on the source). Pu-erh is usually sold in solid block or bricks, and is consumed after large meals to aid in digestion.
7. Terroir
Describes all the influences on the flavors in the tea or wine that come from where the plants grow, especially soil, climate, slope, the aspect of the slope. There is no exact translation in English, but 'terroir' is an important concept in the expression of the origin of tea or wine.
8. White Tea
A rare tea found in China. These amber leaves are not fermented, and are typically comprised only of the tips of the tea plant, although there has been some controversy recently about what is considered White tea. They stand up on end in the cup when served. Considered a delicacy.