ALL Tea is withered.
Withering is moisture evaporating from the leaf.

White tea is picked, withered & bake-dried. Also, White Tea must contain Bud which is the newest growth of the plant.

Green tea is picked then steamed to neutralize active enzymes. After steaming, the leaf is withered then manipulated to achieve the desired leaf finish, then steamed again or pan fired.

Oolong tea is basket tossed after withering.There is no steaming as the enzymes need to remain active.Basket tossing bruises the edges & exposes the leaf's enzymes to oxygen, initiating oxidation. Oxidation is the process that results in the flavor profiles of Oolong & Black tea. After PARTIAL oxidation occurs, between 15% to 75%, the leaf is then pan fired.

Black tea is roll broken after withering, there is no steaming as the enzymes need to remain active. Roll breaking cracks the surface of the leaf exposing the leaf's enzymes to oxygen initiating oxidation. Oxidation is the process that results in the flavor profiles of Oolong & Black teaAfter FULL oxidation occurs, the leaf is then finished w/ forced hot air.

TISANES are not TEA (Camellia sinensis). Tisanes do not contain tea (Camellia sinensis). Tisanes contain HERBS, SPICES, or FRUIT to create flavor profiles. Most Tisanes are CAFFEINE FREE, that is NO CAFFEINE - NATURALLY!