The processing method is the real point of division between various teas made from ingenious Camellia Sinensis plant. What happens between plucking and processing of Sinensis leaves gives a unique taste, colour and aroma to each of the tea variety, from Green, black to oolong tea. However, white tea is one of the unusual types emerging from the parent Sinensis plant. It’s extracted from the silver-ish fine white hairs from the unopened plant buds, and undergoes basic withering through air drying or mechanical drying methods, thus requiring minimal processing. The resulting beverage is generally yellow in colour with a sweet,...
Traditionally, Oolong Tea is considered a variant of Chinese tea, made from the leaves of Camellia Sinensis. Incidentally, the same plant is used to make black tea and green tea with the differentiating factor lying in the manner of their processing. The oolong tea derives a unique taste and colour from the partial oxidization of its leaves, a process which releases the enzymes in tea leaves.
The term “organic” refers to the way agricultural products are grown and processed. While the regulations vary from country to country, organic crops must be grown without the use of synthetic pesticides, bio-engineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers. Unlike organic standards, there is no specific definition for "conventional crops".
With advancement of technology, chemistry and agriculture, going back to nature is what many people choose to do. Ironically, going back to nature has been more expensive than ever. You may have heard or seen stories of vegetables being injected with toxins to grow faster, different colors used after plucking to make them look nicer, or silicone sprayed on to give them shine and fresh appearance. And still, most of them you peel or wash before eating. And tea? You literary soak the tea and drink whatever it has released.