Get the most out of your tea.

Green tea is a very lowly oxidized type of tea, unlike oolong and black teas which go through an oxidation process. Leaves of Camellia sinensis var. Sinensis are better suited for producing green tea than those from Camellia sinensis var. Assamica which are usually used to make black tea. Originating in China, production spread out into other areas of Eastern Asia. There are many styles of green tea that differ substantially in flavor, leaf look, and production process. Green tea is a type of tea with the highest antioxidant properties. There are many research studies on its health effects, but there is little evidence showing any effects on people's health.

Oolong tea is a semi-oxidized type of tea ranging from approx. 10 to 80% oxidation. Being more oxidized than green tea and less oxidized than black tea it is often describes as an in-between type of tea. Due to the great range of oxidation, oolong teas have a widely varying flavor profile including sweet, fruity, honey, woody, thick, roasted, green and fresh notes. The leaves undergo the most complex production process of all tea types. It includes plucking opened buds, withering under the sun, bruising to start and heating to stop the oxidation, shaping into a strip or half-ball shape, drying and roasting. Originating in China, many oolong styles, especially ones from the Wuyi mountains, hold the Chinese famous tea title.

Jasmine tea is a scented green tea style that involves either firing the jasmine blossoms or blending the blossoms into green tea to bind the sweet, floral scent to the leaves. It is a staple in Chinese culture and is one of the most enjoyed green tea styles in the genre. While green tea is the usual base for this tea, black and white tea styles exist as well.