Tea is a brewed beverage made from the processed leaves of Camellia sinensis, a plant species cultivated in many regions of Asia, Africa, and beyond. Its broad categories, including green, black, white, oolong, yellow, and pu-erh, are determined largely by oxidation, drying, rolling, fermentation, and other post-harvest handling.
As an agricultural and cultural product, tea reflects cultivar, climate, elevation, harvest timing, processing tradition, and preparation method. Its styles range from delicate and floral to brisk, smoky, earthy, tannic, or sweet, making diversity central to its global importance.