White

• White tea leaves are the least processed of all types of tea. The leaves are plucked young, then steam dried or air dried. In contrast, other teas have four to five processing steps. Because the leaves are steamed immediately after picking, they retain their green color.

Green

• Leaves intended for green tea are either steamed or pan-fired to stop any oxidation. Because they are heated immediately after being picked, they remain green in color. In China, green tea leaves are steamed, but in Japan they are fired. In both methods, the leaf becomes soft. The next step in the process is to roll the leaves. Tea makers roll leaves in different styles, including a long roll, a ball, twisting or even flat. Where the leaf is grown typically determines the rolling style. Heating or firing the rolled tea leaves dries them out so they are ready for use. The green color in the leaves gives green tea special health benefits through its antioxidants.

Oolong

• Oolong teas are somewhere between green and black tea in regards to processing. The leaves are withered and partially oxidized after picking and before drying. The first step is withering. The leaves are left to wither for several hours, but less than a day. Once the leaves are wilted, they are shaken to cause small tears in the leaves so the oxidation process can begin. As the leaves are exposed to air, they become darker. The amount of time leaves are oxidized depends on the style of oolong. Some are only 10-percent oxidized, while others are up to 70-percent oxidized. The tea leaves are heated or fired to stop the oxidation and dry them out.

Black

• Black teas contain the most processed leaves. First the leaves are laid out on racks and withered for 14 to 24 hours. Next, the leaves are rolled and twisted to release the natural enzymes and to prepare them for oxidation. They still retain a green color at this point. After rolling the leaves, they are ready for oxidation. They sit in a cool, humid area and begin to ferment as polyphenols and pectin combine with oxygen and enzymes. Oxidation gives black tea its color and flavor. The length of fermentation time depends on the style and maker of the tea. Finally, the leaves are dried or fired to stop oxidation and seal in the desired flavor.