WHITE TEA is the least processed of all tea. Only the youngest buds or leaves are picked and slightly withered before being completely dried to halt oxidation. Leaves are usually grey green or grey brown.
GREEN TEA is immediately heated to halt oxidation. In China, the tea is fired in a hot pan, then dried as loose tea or rolled and shaped. In Japan, the tea is steamed which develops it's vivid green colour and flavour, then dried. Variations in heat, rolling and drying will change the characteristics of the tea's flavour and aroma.
OOLONG TEA is a semi-oxidised tea. The oxidation of oolong tea may range between 10%, making it closer to a green tea, or up to 85%, making it closer to a black tea. Many steps are involved to create oolong tea.