Of the 380 varieties of tea listed worldwide, all come from the same single plant: Camellia sinensis. Whether green or black, white or dark, red or Earl Grey, tea has the unique characteristic of taking on different colors and thus offering different aromas. This diversity of colors depends on how the tea plant has been treated by the grower. Fermentation, a reaction that occurs with the help of enzymes naturally present in the tea plant's leaves, is an essential phase in the tea transformation process. By controlling this process, the grower can choose the color of their tea.

Black tea

Black tea is a fermented tea. Once harvested, its leaves are spread out on wooden racks in a ventilated room to allow them to lose about 50% of their moisture. They are then rolled, which releases enzymes and allows them to ferment for a period of time that varies depending on the desired effect. The tea then undergoes a drying and sorting process to determine its "grade."

Rooibos

Rooibos, commonly known as "Red Tea," does not come from the tea plant but from a plant that grows exclusively in southwestern South Africa. Its leaves are harvested and processed in the same way as tea leaves. It can be enjoyed hot or cold, fermented or unfermented (green rooibos). With its mild flavor and no caffeine or tannins, it can be enjoyed throughout the day.

Oolong tea

Oolong tea, also called semi-fermented tea, is somewhere between green and black tea. Immediately after picking, the tea leaves are withered, then simultaneously brewed and fermented at a high temperature. This tea is very popular in China and Taiwan.

Green tea

Green tea is obtained by heating the tea leaves at a high temperature to prevent fermentation. The leaves are then rolled according to whether you want "Gunpowder" whole grain tea (rolled lengthwise) or "Chunmee" filament tea (rolled widthwise).

White tea

White tea undergoes the least processing after picking. Harvested in the spring, it consists primarily of buds. Its processing is simple: the buds are shaded for a few days and then dried before being carefully packaged. It is a delicate tea, best enjoyed plain, and is quite rare.