BLACK TEA Black tea is made from leaves that have been fully oxidized,
producing a rich and hearty flavor in amber colored liquor. It is the oxidation process oxygen coming into contact with the enzymes in the tea leaf that creates black tea. Black teas have a fuller and richer flavor than unprocessed green teas.
Oolong tea has been produced since the end of the Ming Dynasty.
China's principal production areas include Minbei (North Fujian), Minnan (South Fujian), Guangdong, and Taiwan. The green tea
leaves undergo a short and carefully controlled oxidizing process that places oolong halfway between black and green teas.
Green tea is dried and rolled, but not oxidized. The leaves are rolled or twisted in a variety of ways. Pan-fired greens undergo three treatments at the same time: roasting, rolling and firing. The leaves may be rolled into various shapes.
HERBALS Fruits, herbs, and edible plants infused in boiled water make
many lovely beverages called “Tisanes" (in French). In English they are referred to as herbal, but not teas since they contain no Camellia Sinensis. Milk is not recommended with tisanes, except with Rooibos.
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