Undergoes a full fermentation process composed of six basic steps; withering, rolling, sorting, fermenting, firing (or drying) and grading. Roll breaking cracks the surface of the leaf, exposing the leaf's enzymes to air, initiating oxidation. Oxidation is the process that results in the flavor profiles of Oolong and Black Tea, which is often full-bodied and robust. Although it contains the highest amount of caffeine compared to the other tea types, it is still below the amount found in coffee or sodas.

Picked then steamed to neutralize active enzymes. After steaming, the leaf is withered and manipulated to achieve the desired leaf finish. It is then steamed again or pan fired. This process yields a chemical composition in green tea similar to the fresh tea leaf. Green tea offers a pale colored brew and possesses a fresh, grassy, and sometimes astringent flavor.

Oolong: Is a semi-fermented tea. The leaves must be processed immediately after plucking. They are wilted, then shaken to bruise the leaf edges. After a drying process, the bruised portions of the leaf are oxidized and halted by firing at different time periods depending on the desired appearance and flavor profile of the whole leaf. Oolong may be enjoyed after several infusions.

The least processed form of tea. Comprised of fine silvery white unopened buds and select leaves, they are simply picked, withered, steamed and dried. Because of minimal processing, white tea is believed to have a higher concentration of antioxidants and nutrients than black or green tea and depending on its preparation, may contain the least amount of caffeine. White tea steeps a golden color liquid and offers a light, delicate, slightly sweet flavor.

Those beverages that are brewed that do not contain the Camellia Sinensis (tea) plant are actually called Tisanes. Herbs, fruits, and plants are infused with hot water to create an appealing caffeine free drink that offers many natural health benefits.