Where does tea come from?

All tea comes from the Camellia Sinensis bush, known as the Tea Plant. The leaves and buds of the tea plants are plucked several times per year, usually by hand. The different pickings are referred to as "flushes", so you will notice that some teas are sold as "second flush" etc. to indicate when they were picked. The different flushes will have different flavour characteristics. Once picked, the tea can be processed into black tea, oolong tea, green tea or white tea.

Green, black, oolong or white?

Black tea was invented in China in the Ming dynasty as a way to keep tea fresh when it was being exported long distances. As tea had a long distance to travel before reaching Canada, it's not surprising that we mostly consume black tea. (In fact, 76% of the Canadian tea market is still black tea today.) However, most of the world consumes green tea. Many Canadians are beginning to branch out and enjoy teas from all categories, and green tea drinking is especially on the rise! The main difference between the categories of tea is based on oxidization. Basically, oxidization is the process where the tealeaf interacts with oxygen and turns dark. (You can think of this process as similar to what happens when you take a bite out of an apple, and the inside turns dark.) Green tea is unoxidized, black tea is oxidized, and oolong tea is semi-oxidized. Some older tea literature may refer to the oxidization process as "fermentation", but this is an incorrect term for the process that is actually occurring. Here is an oversimplification of the tea-making process: To make black tea, the leaf is crushed up a bit to allow the juices to interact with the oxygen, and the leaf is left to sit for several hours. Then, the tealeaf is heated up, to halt the oxidization process. To make green tea, the leaf is heated soon after picking, to prevent oxidization from occurring. Oolong tea is semi-oxidized, so the leaf is allowed to sit for maybe 2-4 hours, before being heated up to halt oxidization. The amount of oxidization will effect the flavour and appearance of the tea. Longer oxidization will make an oolong darker, and more similar in taste to a black tea, and shorter oxidization will make an oolong more similar in nature to a green tea. White tea is the least processed of all teas. Only the unopened buds are used, and they are merely withered and dried.

Nice Information regarding tea.Camellia sinensis is the of plant whose leaves are used to produce tea. White tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species.


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currently i am growing a camelia sinensis its samll so i cant cultivate it yet but give it a few years and i got green tea of my own

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