All tea is produced from the same plant – Camellia sinensis. The differences in chemical composition, colour, taste and aroma are created by controlling the degree of oxidation during processing.

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Botanical Name: Camellia sinensis. Camellia sinensis is the plant which white tea, green tea, oolong and black tea are all harvested from. The difference between those teas lies in how the tea plant is processed. Other Common Names: Mecha, gyokura, bancha, kukicha, Asian tea, senchu, Chinese tea, Japanese tea. Habitat: China, Tibet, India, Assam, Cambodia and Japan. Plant Description: The tea plant is native to Southeast Asia; cultivated in tropical and subtropical altitudes from sea level…

Botanical Name of Tea Tree: Melaleuca alternifolia. Other Common Names: Narrow-leaved tea-tree, ti-tree, narrow-leaved paperbark, snow in summer, melaleuca (French), Teebaum, (German), teoljebuske (Swedish). Habitat The tea tree is native to the humid coastal areas of New South Wales and Queensland in Australia. The tree is propagated by seeds or semi-hard cuttings during the summer. Tea tree is grown on a large scale in Australia for the extraction of the essential oil. Description: Tea…

Japan has produced tea for hundreds of years and has become very good at it. Discover some of the steps in the cultivation of the tea plant, the care, maintenance and knowledge that come together to produce that fabulous Japanese green tea taste, the sweetness, the umami and the delicate fragrances all working together

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Spoon of dried green tea leaves on wooden background

Fresh leaves are about to be harvested and processed into Bi Luo Chun. The taste of spring is in that first cup of green tea. The lightness of sunshine and the sweetness of nature.