Chinese greens are gently pan-fried to stop the enzymatic oxidation process while in Japan, fresh leaves are quickly steamed.

Two main Pu’er variants: the naturally aged, more vibrant raw Sheng生 and the  deep, earthy, dark Shu 熟. Both have a very complex taste which is affected not just by the processing and blending but the age of the tea tree and the terroire as well.

Oolong teas are halfway between green and black teas, rolled and usually baked. They are fragrant, floral and sweet in themselves.

Yerba mate is a widely-cultivated, Ilex Paraguarensis evergreen tree leaves used refreshing tea beverage throughout South America. Yerba mate is indigenous to Paraguay, Brazil, Argentina, and Uruguay. Due to its high caffeine content, Yerba Maté tea is used medicinally as a diuretic and stimulant to alleviate mental and physical fatigue.