CEYLON - This category includes any black or green teas grown in Sri Lanka, which vary in quality. The finest varieties are grown at higher elevations and have a full flavor and fragrance that makes this another tea that is excellent to drink anytime.
OOLONG - These teas are only partially oxidised, and then they are pan fried. This crucially timed blast of heat and moisture arrests the oxidation process, leaving the tea a lighter green-brown. The partial oxidation makes for a more delicate-tasting tea.
GREEN TEA - So-called because these teas are processed and dried without being allowed to oxidise. These delicate teas are highly regarded for their healthful properties.
WHITE TEA - These are very rare and correspondingly expensive. Their delicate taste makes them a real connoisseur's tea; you would not want to blend them with another tea, as their characteristics would be lost.
More correctly referred to as tisanes. These teas are in a category of their own because they do not contain any tea. This is a general category for dried preparations to which boiling water is added and a brew produced in the same manner as a tea. They are blended from dried fruits and/or herbs and spices and tend not to have any caffeine content.