White tea is a lightly oxidized tea grown and harvested primarily in china, mostly in the fujian province. White tea comes from the buds and leaves of the chinese camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing. This preserves the characteristic flavour of the white tea. The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.
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An herbal tea, tisane, or ptisan is a herbal or plant infusion and usually not made from the leaves of the tea bush. Like brews made of the tea bush, such infusions are prepared by combining hot water and fruits, leaves, roots or grains. The resulting drink can be served hot or cold.
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Hibiscus tea is the infusion made from crimson or deep magenta-coloured calyces of the hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as roselle or rosella , flor de jamaica in latin america, karkad? in jordan, egypt and sudan, chai kujarat in iraq, chai torsh in iran, gumamela in the philippines, bissap or wonjo in west africa, sorrel in jamaica and trinidad and tobago, red sorrel in the wider caribbean, and other names in other regions. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin c and minerals and is used traditionally as a mild medicine.
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The source is darjeeling, assam, nepal, sri-lanka, kolkata, etc. Black tea is a type of tea that is more oxidized than the oolong, green, and white teas. All four types are made from leaves of the shrub camellia sinensis. Black tea is generally stronger in flavor than the less oxidized teas. Two principal varieties of the species are used ? the small-leaved chinese variety plant, used for most other types of teas, and the large-leaved assamese plant, which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
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Flavoured teas can be considered the dessert of teas - delicious served hot or cold. Flavoured teas are created by adding fruits, flowers and natural flavours to black, oolong or green teas. The flavours complement the tea, rather than cover up the delicate aromas of fine tea leaves. Flavoured teas offer delicious taste extensions to the world of tea.
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Green tea is made solely from the leaves of camellia sinensis that have undergone minimal oxidation during processing. Green tea originates from china, india ( assam, darjeeling, kolkata, etc.) and has become associated with many cultures throughout asia. It has recently become more widespread in the west, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where they are grown. These varieties can differ substantially due to variable growing conditions, horticulture,production processing, and harvesting time.
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