White tea is known to be one of the most delicate tea varieties because it is so minimally processed. White tea is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea.

Black tea, also translated to Red tea in various Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavor than other teas. All five types are made from leaves of the shrub (or small tree) Camellia sinensis.

Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia.

Oolong is neither a black tea nor a green tea; it falls into its own category of tea. Yet an oolong may end up with more black tea characteristics or more green tea characteristics depending on the direction the tea master takes in the processing of the tea.

Organic Teas use no chemicals like pesticides, herbicides, fungicides, or chemical fertilizers, to grow or process the tea after it is harvested. Instead, farmers use natural processes to create a sustainable tea crop

Spiced teas are “true teas” (teas made from Camellia sinensis) blended with spices, steeped with spices or boiled with spices. The term “spiced tea” sometimes also refers to herbal teas made up primarily of spices (though some use rooibos or other herbs as a “base” in the blend)