Some interesting facts

The tea plant is a resistant and very adaptable plant. Tropical and subtropical areas are the most suitable for its growth. It grows especially well in areas with warm climate and a lot of rain. The tea plant is much more resistant than the coffee tree, so it can be more widely cultivated than coffee. Teas produced in the plantations high above sea level (2,500 meters) are of the best quality. At such height, the tea plant grows more slowly and its fruits are smaller, which makes the quality of tea much better. The soil where tea is cultivated must be rich in nutrients.

Whereas the Chinese and Indians got to know the positive characteristics of tea, the Europeans tested the effects of their own herbs. Following the influence of black and green teas, which became an important part of everyday life, drinks from herbs became teas in this sense of the word as well. Herbal teas traditionally include popular teas made of soothing chamomile, refreshing dog-rose and peppermint with its soothing menthol and other essential oils.

The rich tradition of herbal teas has expanded lately, particularly in Central Europe. There are some inconsistencies in terms of defining tea culture and quality, which is partially due to the fact that tea plant leaves are processed in different ways.

Leaves dried without previous fermentation of raw materials are called green tea. This process does not include oxidation or various enzyme processes. Fermented of camelliae sinensis leaves give black tea. Leaves oxidize when exposed to air. After fermentation, leaves grow dry. There is another option besides the two processes available, known as oolong, half-fermented tea. The oolong fermentation process is stopped before the end with drying.