Search Results for: Dried flowers
plucked, and their level of contact with oxygen. during oxidation, the tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics. black tea is allowed to oxidize for two to four hours. green tea is not oxidized at all—the leaves are steamed, rolled and dried
green and black teas, in that the leaves are only partially oxidized. white tea is not oxidized at all, and in fact, is plucked in the spring before the leaf buds even unfurl. herbal teas do not come from the tea plant camellia sinensis, but are an infusion of various leaves, roots, bark, seeds or flowers...
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