Tea, derived from the leaves of the Camellia sinensis plant, represents the world's second most consumed beverage after water and encompasses six main categories—white, green, oolong, black, dark (pu-erh), and yellow—that are distinguished primarily by their level of oxidation and processing methods rather than different plant varieties. The fundamental difference between tea types lies in how the leaves are treated after harvesting: green teas are quickly heated to prevent oxidation (maintaining their fresh, grassy character), black teas are fully oxidized to develop robust, malty flavors, while oolong teas are partially oxidized to create complex profiles that bridge green and black tea characteristics. Terroir plays a crucial role in tea quality, with factors like altitude, soil composition, climate, and seasonal timing affecting flavor development—high-altitude teas from regions like Darjeeling, Ceylon, and Chinese mountain gardens often produce more complex, nuanced cups due to slower growth and concentrated flavors. Proper brewing technique is essential for quality tea appreciation: different tea types require specific water temperatures (160-185°F for delicate greens, 200-212°F for robust blacks) and steeping times (1-3 minutes for most teas) to extract optimal flavors without bitterness, while factors like tea-to-water ratio and water quality significantly impact the final cup.