Green tea, white tea, oolong tea and black tea come from the leaves of the tea plant Camellia established, the Thea sinensis and Thea-Assamica. An evergreen related to the camellia. Today the world is mainly crossbreeds, Assam hybrids grown.
The quality and taste difference is caused by the cultivation and processing condition. The cultivation area, the altitude, the climate, the Planzentyp and care in Pfückung and processing of tea leaves affect the taste and character of a type of tea ..
For the upscale tea quality, the two youngest leaves and leaf shoots (Tip) are harvested by hand. The world production of high-quality leaf tea is low and much of it is intended for the German tea market.
In China, Formosa and Japan, the tea leaves are processed mainly to green tea, primarily for their own consumption. In Assam, South India, Sri Lanka, Indonesia and Africa, mostly black broken tea and CTC Fanning is produced
Due to the increasing automation on the tea plantations, most of the world production is produced as broken tea. These are mechanically crushed leaves as Broken, Fannings and Dust Tea for the tea bag production. Here, especially in the deeper layers, also pesticides and fertilizers used to increase income. However, the residue levels of pesticides are very low compared to other food and tea are also slightly soluble in water.
With high quality, produced with care tea residues were in the numerous studies undertaken by the German tea trade, only rarely detected.
In the northern Indian Darjeeling tea growing area, most of the tea harvest is produced as a leaf tea of high quality and, due to can be largely dispensed with the use of pesticides by the altitude.