The tea plant is a great lover of hot, humid tropical and subtropical climates. Lots of rain, a well-drained soil rich in sandy loam and an evening coolness produce the best quality teas. The leaves grow slowly and generally only the top two leaves are picked for processing after the plant is about three years old. If tea plants are cared for properly they can live up to 100 years.

Although white, green, Oolong and black teas are all produced from the same tea plant, their distinctive characteristics are derived through different processing methods.

After picking, the fresh tea leaves are withered for 18 to 24 hours by air drying followed by a process called crush, tear and curl (CTC). This starts the natural fermentation process to produce the black color and stronger taste of a black tea.

Plucking only the small, unopened leaf buds and then allowing their moisture to evaporate produce white tea, naturally producing a whitish green appearance. Green tea is produced from the same plant and is made by letting the small, fresh shoots dry naturally for several hours. The shoots are then steamed or heated to prevent the fermentation process to begin. Oolong tea leaves are processed immediately after picking by brushing the edges of the leaf to release its natural chemicals. This promotes fermentation.