Tea<3

Tea refers to the agricultural products of the leaves, leaf buds, and internodes of Camellia sinensis, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from such cured leaves by combination with hot or boiling water and is the colloquial name for the Camellia sinensis plant itself.

Camellia sinensis, the tea plant, is the species of plant whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā), a genus of flowering plants in the family Theaceae. White tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) is also harvested from camellia sinensis, but uses twigs and stems rather than leaves. The name sinensis means Chinese in Latin.

Green tea is a type of tea made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time. Over the last few decades green tea has been subjected to many scientific and medical studies to determine the extent of its long-purported health benefits, with some evidence suggesting regular green tea drinkers may have lower chances of heart disease and developing certain types of cancer.
Green tea has also been claimed useful for weight loss management

Green Tea's Cancer-fighting AllureBecomes More Potent

Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.

Oolong (Chinese: 烏龍 or 乌龙→ wūlóng) is a traditional Chinese tea (Camellia sinensis) somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation.

Post-fermented teas are a class of teas that have undergone a period of "aging" in open air, from several months to many years. The exposure of the tea to microflora, humidity and oxygen in the air causes it to undergo further oxidation through auto-oxidation, fermentation, and possibly some reactivated oxidative enzymes in the tea.

White tea （白茶） is the uncured and unoxidized tea leaf. Like green, oolong and black tea, white tea comes from the Camellia sinensis plant. Oolong and black teas are oxidized before curing. White tea often contains buds and young tea leaves, which have been found to contain lower levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly lower than that of green teas.

Yellow tea (Chinese: 黃茶; pinyin: huángchá) usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be drawn between yellow, green and white teas.

source: Wikipedia
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