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The Chinese discovered that they could make a drink by infusing the leaves of the Chinese tea plant (Camellia sinensis) in hot water more than 4000 years ago. Today more tea is consumed around the world than any other beverage except water.

Most teas are made from the Chinese tea plant, Camellia sinensis, and its sister the Asian tea plant, Camellia assamica, which is grown in India and Sri Lanka.

Tea leaves are processed differently to produce different styles of tea from the delicate white tea to dark aged Pu-erh, and green, oolong and black teas in between.  Methods of processing vary widely depending on the regional customs and preferences on the farms.

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