A drink can only be called ‘tea’ when it’s made from the tea bush Camelia Sinensis. All other warm drinks made of other leaves, herbs or flowers are called ‘infusion’.
All types of tea come from the same plant, the Camelia Sinensis; green, black and white tea. De way of processing creates the differences in taste. Our local tea from Sri Lanka is carefully handpicked. Every part of the plant is used, from the first spring buds to the full-grown leaves. Besides that, weather conditions and natural factors such as height and soil quality influence the taste.
After picking and drying, the tea leaves are crushed. This opens the leave cells. It releases enzymes when they come into contact with oxygen, which accelerates the oxidation process and the leaves turn brown. The oxidation makes the taste richer, the tea gets a darker color and more body.
The green tea leaves are not oxidized, so this type of tea retains its light color. Once the leaves have been picked, the leaves are heated by steaming for a short time to prevent oxidation. As a result, they retain their green color and soft taste. After steaming, the tea leaves are dried and rolled.
White tea is also not oxidized, this is prevented by heating. The difference between white and green tea are the tea leaves that are used. White tea is made from the first spring buds that are harvested early in the growth process of the Camelia Sinensis. White tea can only be harvested twice a year. The tea has a light color and soft, delicate taste.