There are five major types of tea: White, Green, Rooibus (Red), Oolong and Black. Interestingly, all these teas come from the raw leaves of the same tea plant, Camellia sinensis. What distinguishes each category is the method used when processing the tea leaves. The way the leaves are processed-steamed, fermented (oxidized), dried, or bruised-gives the tea the special characteristics of its category.

White Teas : White teas are the most delicate of all teas; the finest varieties are appreciated by tea connoisseurs for their unmatched subtlety, complexity and natural sweetness. During the plucking, great care has to be given to the selection of the leaves. Usually only the youngest leaves, still with short white hair or down are used. There are two steps tot the production of white tea: steaming and drying. The absence of withering, rolling and oxidation leaves the appearance of the leaves essentially unaltered. When infused, white tea has a pale yellow cup color and a delicate, fresh flavor.

Green Teas : Green tea makes up only ten percent of the world's produced tea. The Japanese tea service, which uses green tea, is an art form. The serving of a full Japanese tea service would be beyond the ability of most properties and as a result, should not be attempted. Green tea is not usually part of the afternoon tea tradition.

Rooibus Teas : Rooibos, or red tea comes from a hardy, shrub like plant native to South Africa. Rooibos is becoming the tea of choice because of its body similar to like black teas and as many antioxidants as green teas.

Oolong : The elegant tea is sometimes known as the "champagne” of teas. Originally grown in the Fukien province of China, it was first imported to England in 1869 by John Dodd. Today, the highest grade Oolongs (Formosa Oolongs) are grown in Taiwan. A cross between green and black teas, it is fermented to achieve a delicious fruity taste that makes milk, lemon, and sugar unthinkable. It is perfect for afternoon tea fares served with cucumber sandwiches and madelaines.

China Teas : The Keemun is the most famous of China's black teas. It has a subtle and complex nature which allows it to be considered the "burgundy” of teas. It is a mellow tea that will stand alone as well as support sugar and/or milk. Because of its "wine-like" quality, lemon should not be offered. The combined tastes would make it too tart.

Black Teas : Black tea requires more processing than green or oolong teas. After plucking, the leaves are laid out to dry, then heated and rolled to bring out their natural oils and enzymes which give tea its wonderful flavor. Next, the leaves are set out to ferment for a period of time depending on the desired taste of the final product. When that point is reached, the leaves are heat blasted to stop the fermenting process. Finally, the processed leaves are graded for leaf size and broken pieces.

Tea spin offs, such as scented, flavored or blended teas, are produced using one of the four major types of tea as a base. Tossing jasmine flowers with either black or green tea makes a scented tea such as jasmine tea. A flavored tea such as Earl Grey is mainly the combination of bergamot oil and a strong black tea. English Breakfast tea is usually a combination of different black tea leaves from India and Sri Lanka.

One term that has become part of our everyday lingo is "herbal tea." Since you now know that tea only comes from the tea plant Camellia sinensis, you may be wondering how a tea can be herbal. It can't be. A product has to be either herbal or tea-based. In the tea industry, beverages made with herbs or flower parts instead of tea are often referred to as tisanes, or herbal infusions.