White tea does not mean black tea with milk, as is commonly thought. Differently
from 0% fermented green tea, white tea is slightly fermented (10-20%). The dry
leaves of white tea have a silky texture from the fine white hairs that cover each
shoot. White Tea is similar to green tea but more delicate in flavour as the leaf is
picked whilst it is still young. It is therefore milder in flavour and contains more
anti-oxidants than green tea, making it one of the healthiest teas available.
Drinking white tea is a tasteful way to benefit from the micronutrients that
enhance immune system functions, and improve skin condition. White tea is
presently experiencing a boom in popularity.

Green tea is the variety which keeps the original color of the tea leaves without
fermentation during processing. The leaves are heated just right after picking in
order to stop the process of oxidation. It is hand-fired in pans to completely halt
this process while preserving the fresh, open meadow aroma and flavor within the
dried leaf. By minimally processing the leaves, the tea's nutrients are unaltered
and the high levels of antioxidants are preserved. The final drying techniques
finish the leaf to create its ultimate appearance when dry.

The health of green tea has been recognized worldwide. Scientific research
indicates that green teas have medical benefits which are preventing conditions
such as: cancer, rheumatoid arthritis, high cholesterol, cardiovascular disease,
infections and impaired immune functions.

Oolong tea is a semi-fermented tea, combining the best qualities of green tea
and black tea. Oolong tea is not only as clear and fragrant as green tea, but also
as refreshing and strong as black tea. It natural aroma would linger in your mouth
and make your throat much comfortable.

Oolong tea is helpful in anti aging, reducing high blood pressure, preventing heart
disease. It can also help digesting, refresh yourself and sober up. It is a world
famous natural health drink.

Black tea, known as "red tea" (hong cha) in China, is a completely fermented tea.
It is a later variety developed on the basis of the green tea. The production of
Chinese black tea includes mainly four procedures: withering, rolling, fermenting
and drying. Chinese black tea is mainly for exporting due to the favour of Western
tea drinkers, even if it used to once stopped during the war during which Indian
and Sri Lanka black teas was taking the majority part of the international black tea
market with their thick leaves with strong flavour. Nowadays, Chinese black tea is
still keeping popular in the world.