What is Tea?

Many people don't realize that all types of tea come from the leaves of a single plant, Camellia sinensis. Tea is simply the processed leaves of this plant. Camellia sinensis is an evergreen shrub native to Southeast Asia that thrives in subtropical and highland tropical regions. The leaves, buds, and sometimes even the stems of Camellia sinensis are harvested and processed in various ways to produce the different tea varieties available today, including black, oolong, green, white, and pu-erh.

With the growing popularity of herbal infusions in today’s marketplace—such as chamomile, peppermint, and others—a wide range of brews have come to be referred to as “tea.” Technically speaking, however, only beverages made from the Camellia sinensis plant should be called tea. To distinguish them from true teas, herbal teas are often referred to as herbal infusions or tisanes (pronounced TEE-san).

Americans consume more than 50 billion servings of tea each year—85% of which is enjoyed over ice!

What Exactly is Tea?

Although tea comes from very specific botanical origins, it is known by many names across the globe: cha (China, Japan), chay (Turkey), chai (Southeast Asia, the Middle East, and Russia), chá (Portugal), tay (China's Fujian province), thé (France), tee (Germany), thee (Holland), and té (Spain and Italy). One can even trace tea’s historical journey through its linguistic variations. The Mandarin Chinese term cha was the first name for tea and followed its spread throughout Asia in the 5th century. Much later, in the 17th century, Dutch merchants traveled to Fujian province, China, to set up trading posts. Along with Camellia sinensis, they exported the local word tay to Europe, which they spelled as "tea." In contrast, the Portuguese took a different trade route through Macao rather than Fujian and thus use the Cantonese-derived term cha.

To many, tea is much more than the leaves of Camellia sinensis steeped in hot water—it is an act, an experience. Cultures worldwide have developed a myriad of traditions revolving around the service of tea, from the Japanese tea ceremony to English high tea. In many ceremonies, one may hear references to “the agony of the leaves.” This poetic phrase describes the unfurling of the dried tea leaves when steeped in hot water.

Tea Manufacture

Tea (Camellia sinensis) is grown in thousands of tea gardens and estates worldwide. While many countries produce tea, the five traditional tea-producing nations are China, Japan, India, Sri Lanka (formerly known as Ceylon), and Taiwan (also called Formosa). Like wine, variations in plant strains, soil types, altitude, and climate give each tea estate a unique character and flavor.

All types of tea start with the leaves from the same plant, Camellia sinensis. The way the tea leaves are processed after being picked determines whether they become white, green, oolong, black, or pu-erh tea. There are two main approaches to tea manufacturing: orthodox and CTC. Orthodox production methods, whether done by hand or machine, generally preserve the integrity of the tea leaf. In contrast, CTC (which stands for “crush-tear-curl”) manufacturing uses machines to mince, shred, or crush the leaf.

Both methods can produce excellent teas, but the orthodox method is typically considered more “traditional” and generally results in teas with more complex flavors and aromas. All Arbor Teas are manufactured using the orthodox method.

Orthodox Manufacture: This method begins with selectively picking (often by hand) tea leaves. The leaves are then allowed to wither, which reduces their water content and makes them soft and pliable. Once withered, the leaves are gently rolled to break down their cellular structure, initiating the oxidation process. Oxidation primarily differentiates tea into various categories—white, green, oolong, and black. The longer the oxidation process continues, the darker the leaf becomes. Once the desired oxidation level is reached, the leaves are dried to halt further oxidation, making them suitable for distribution. Finally, the dried leaves are graded and sorted by size.

CTC Manufacture: CTC (Crush-Tear-Curl) is the most well-known non-orthodox manufacturing method, invented during WWII to increase the amount of tea that could be packed into a chest. It also reduces the labor required for tea production, increasing the speed and efficiency of manufacturing.

In the Crush-Tear-Curl process, tea leaves are plucked and withered. After withering, the leaves are passed through a series of cylindrical rollers that crush, tear, and curl them into tiny, irregular balls that somewhat resemble coffee grounds. Once this process is complete, the leaves are left to oxidize before being fired. After firing, the tea is sorted into different grades. CTC tea is primarily used in mass-market teabags. Due to the small particle size, CTC tea has a greater surface area ratio than whole-leaf tea, causing it to brew quickly and generally have a thicker body with more astringency.

Tea Categories

There are five main categories of tea: black, green, oolong, white, and pu-erh. Remember, all types of tea start with the leaves from the same plant, Camellia sinensis. The way the tea leaves are processed after being picked determines whether they become black, green, oolong, white, or pu-erh. After processing, tea can also be blended, flavored, or scented to create different varieties.

Mixing tea with other botanical ingredients and flavorings has greatly expanded the range of available tea products. Earl Grey is a popular example of a flavored black tea.

Below are descriptions of the basic categories of tea, their common variations, and popular herbal infusions (or tisanes).

Black Tea: Fully oxidized during manufacture, black tea leaves are dark brown or black. Notable types of Indian black tea include Darjeeling, Assam, and Nilgiri. Varieties such as Yunnan and Keemun are from China. Sri Lanka (Ceylon) is also known for its excellent black teas.

Green Tea: Unoxidized, green tea retains its green color through processing. The brew made from these delicate leaves often has a vegetative flavor. Most green teas are produced in China and Japan, both of which are renowned for their excellent yet distinct green tea varieties. Japan uses steam to halt oxidation during green tea production, while China uses pan or kiln firing.

Oolong Tea: Oolong tea is only partially oxidized during manufacturing. Because of this, the color, flavor, and aroma of oolongs vary widely, ranging between those of green and black teas. Taiwan (Formosa) is especially known for the high quality of its oolong teas.

White Tea: After harvesting, white tea is simply withered and dried, similar to how herbs are processed. Some styles of white tea may also be baked or fired occasionally. As a result, white teas offer a wide range of flavors but are generally subtle in taste. These teas originated in China's Fujian province and are still produced in limited quantities in only a few regions worldwide.

Pu-erh Tea: Named after the city of Pu-erh in China's Yunnan Province, pu-erh tea is the most famous subset of Chinese heicha (dark tea). Pu-erh processing is a closely guarded secret and is unique to China. Properly stored, pu-erh tea continues to age, with enzymes in the tea fermenting and enhancing its flavor over time. Pu-erh is the only tea that is aged and can be either fully oxidized like black tea or unoxidized like green tea. The traditional form, known as Qing Cha (or "raw" pu-erh), is the oldest and most famous, while Shu Cha ("ripe" pu-erh) is a quicker version developed in 1972 to meet growing demand. Both methods produce teas that improve in value and taste with age and can be finished as loose leaf or pressed into various shapes.

Herbal Tea (Tisanes): Herbal teas, or tisanes, are brews made from botanical ingredients other than Camellia sinensis, such as herbs, fruits, and flowers. Common examples include peppermint and chamomile.

The South African herb rooibos (pronounced ROY-bus) is a popular herbal tea. Native to the Cederberg region, rooibos is often called "red tea." Made from the leaves and stems of Aspalathus linearis (a bushy legume), rooibos is naturally caffeine-free and offers numerous medicinal benefits. It can also be blended and flavored similarly to traditional tea.

Yerba Mate (pronounced YUR-ba MAH-tay) is another well-known herbal tea. Harvested from a small tree related to the holly plant, native to the subtropical highlands of Brazil, Paraguay, Uruguay, and Argentina, yerba mate brews a beverage with roasty and minty notes. It contains a unique type of caffeine called mateine. Often referred to as "the drink of the gods" by indigenous South American peoples, yerba mate is so popular in the region that mate bars are as common as coffee shops in the United States.

Flavored Tea: Flavored teas are made by mixing tea or herbs with liquid flavors. This is typically done by spraying or pouring the liquid over the leaves and thoroughly distributing it. These flavorings are widespread in the tea industry and account for the wide variety of tea options available—from the classic Earl Grey (flavored with bergamot) to more unique options like Apple Pie. These flavors may be labeled as essential oils, extracts, artificial flavors, or natural flavors. In the United States, the terms “artificial flavors” and “natural flavors” must be listed on ingredient labels.

Artificial flavors are created through synthetic processes, which may vary depending on the country. In the U.S., “synthetic” refers to substances made or altered chemically, except those formed naturally through biological processes. In contrast, natural flavors are derived directly from the botanical source without chemical alteration. In organic-certified products, only natural flavors are allowed.

Blended Tea: Blended teas are made by mixing tea or herbs with other teas, herbs, fruits, and/or flowers from different origins or varieties. The key difference between blended and flavored teas is that the components of blended teas can be physically separated, whereas flavored teas cannot. Examples of well-known blended teas include English Breakfast and Lipton. Masala Chai, a popular blend from India, is a particularly noteworthy blended tea. Traditionally made with black tea as its base, chai has become popular with green tea, rooibos, and yerba mate bases. Exotic spices like cinnamon, ginger, nutmeg, cloves, cardamom, and pepper give chai its distinct flavor. It is typically served with warm milk and honey.

Scented Tea: Scented teas are created by exposing tea or herbs to particular scents during manufacturing, allowing the tea to absorb and retain the aroma. Some of the most popular scented teas are green teas combined with flowers such as jasmine, magnolia, and osmanthus. Others, like Lapsang Souchong black tea, are scented with smoke for a more savory flavor. While scented teas are often confused with flavored teas, they are technically unflavored. Sometimes, inferior versions of scented teas are made using flavorings.

Decaffeinated Tea: All true teas contain caffeine. Decaffeinated teas are made from Camellia sinensis leaves that have had at least 97.5% of their caffeine removed. The term “decaffeinated” differs from “caffeine-free.” Decaffeinated refers to a product that originally contained caffeine (like Camellia sinensis) and has undergone a process to remove most of its caffeine content. In contrast, “caffeine-free” refers to products that never contained caffeine to begin with.

Tea Grading

Once processed, tea is graded based on its physical characteristics, including leaf size and color. Tea grading systems vary significantly across different countries and types of tea. It’s important to note that tea grading does not necessarily indicate the quality of the brew, except in the case of graded teas from Taiwan. Indian black teas are subject to one of the most structured and comprehensive grading systems.

The fundamental term used in grading Indian and Ceylon black teas is Orange Pekoe (pronounced PECK-oh), or OP. "Pekoe" is derived from the Chinese term "bai hao," which refers to the white downy hairs found on the bud leaves. The word "orange" is not related to flavor or scent but may be linked to the Dutch House of Orange, the Dutch royal family during the early days of the European tea trade. Besides the OP classification, additional letters are often used to describe the various characteristics of the tea leaves. Black tea is categorized into four main groups: whole leaf, broken leaf, fannings, and dust, each explained below:

Whole Leaf Grades

  • OP (Orange Pekoe): The basic term for whole leaf grade tea. OP contains long, pointed leaves that are larger than FOP and are harvested when the end buds open into leaves. Typically, OP does not include tips.
  • FOP (Flowery Orange Pekoe): FOP tea is made from the end bud and the first leaf of each shoot. It contains fine, tender young leaves with buds, often referred to as tips, which are a sign of high-quality tea.
  • GFOP (Golden Flowery Orange Pekoe): FOP with golden tips.
  • TGFOP (Tippy Golden Flowery Orange Pekoe): A higher proportion of golden tips than GFOP.
  • FTGFOP (Finest Tippy Golden Flowery Orange Pekoe): Very high-quality FOP.
  • SFTGFOP (Supreme Finest Tippy Golden Flowery Orange Pekoe): Extremely high-quality FOP with abundant golden tips. The numeral "1" is sometimes added (e.g., SFTGFOP1) to denote a top-quality tea.

    Broken Leaf Grades

    • BOP (Broken Orange Pekoe): Describes large leaf fragments. Similar grading terminology used for whole leaf (OP) teas applies to BOP teas (e.g., TGBOP = Tippy Golden Broken Orange Pekoe). BOP teas maintain much of the quality attributed to OP teas and are commonly used in tea blends.

    Fannings

    • Fannings: These are smaller leaf fragments than BOP and are often used in tea bags.

    Dust

    • Dust: Typically consists of the smallest remnants from the grading process after OP, BOP, and Fannings have been removed. Dust is often used in ready-to-drink (RTD) products like bottled iced tea.

    Loose Leaf vs. Tea Bags

    What's the difference between bagged tea and loose leaf tea? Quite a bit, actually. At Arbor Teas, we offer only loose leaf tea, which means our tea comes in its original loose form, hand-packed in our packaging. We specialize in sourcing high-quality leaf tea, which is primarily available in loose leaf form. Keeping our tea loose reduces the need for additional packaging and helps keep single-use packaging out of the waste stream. Plus, it lets you appreciate the beautiful tea leaves that make each cup special!

    Both loose leaf and bagged teas start from the same plant, Camellia sinensis. However, the manufacturing methods can differ significantly. Tea leaves can be processed using either the orthodox method or the CTC method. At Arbor Teas, we use the orthodox method, which typically preserves the integrity of the tea leaf, whether processed by hand or machine. On the other hand, CTC (crush-tear-curl) production, which is mainly used for mass-market tea bags, involves mincing, shredding, or crushing the leaf. While both methods can yield excellent teas, the orthodox method is generally associated with more traditional, complex flavors and aromas. CTC tea, which brews faster and tends to have more astringency, usually consists of very small leaf pieces.

    We recognize that teabags are familiar and often seen as more convenient. However, loose leaf tea can be just as easy to brew! We recommend using do-it-yourself tea bags like our TeaBrew or investing in a reusable infuser. These tools allow you to steep and remove tea leaves just as effortlessly as traditional teabags.