Production Methods:Orthodox: by hand, the highest quality of productionCTC (Crush, Tear, and Curl): mechanized method used for lower quality leaves that end up in tea bagsTypes of Tea: (Click here for more on this topic.)White Tea: White tea does not undergo an oxidation (fermentation) process. When infused, white tea makes a pale yellow cup color and a delicate, fresh flavor.Green Tea: Green tea fermentation is stopped after a minimal amount of oxidation through heat.  The Japanese method applies heat through steam, and the Chinese method uses dry cooking in hot pans.Oolong Tea: Mostly produced in China and Taiwan, oolong tea falls between green tea and black tea.Black Tea: Black tea is a fully-fermented tea. It is the most common form of tea in southern Asia (India, Pakistan, Bangladesh, Sri Lanka, etc.). Black tea is generally stronger in flavor and contains more caffeine.