What are the four basics types of tea?

The four basic types of tea are all derived from the same plant, *Camellia sinensis*, but are processed differently, resulting in distinct flavors and characteristics:

1. Black tea: Fully oxidized, meaning the leaves are fully dried and exposed to air, resulting in a darker color and bold, robust flavor. Examples include English Breakfast, Earl Grey, and Assam.

2. Green tea: Minimally oxidized, meaning the leaves are heated to stop the oxidation process, resulting in a lighter color and grassy, vegetal flavor. Examples include Sencha, Gyokuro, and Dragon Well.

3. Oolong tea: Partially oxidized, falling somewhere between black and green tea in terms of oxidation and flavor. Oolongs can range from lighter and floral to darker and more robust, depending on the oxidation level. Examples include Tieguanyin, Da Hong Pao, and Milky Oolong.

4. White tea: Least processed, meaning the leaves are picked young and only dried, resulting in a light, delicate flavor. White tea is known for its delicate floral notes and light, sweet taste. Examples include Silver Needle and White Peony.