The tender young leaves and buds of the tea plant are hand-picked for high-quality tea. After harvesting, they undergo steps like withering, rolling, oxidation, and drying. Green tea is quickly heated to stop oxidation, keeping its fresh, grassy notes. Black tea is fully oxidized, resulting in a bold, malty taste. Oolong falls in between, offering complex floral or fruity hints. White tea is the least processed, with delicate sweetness. Brewing tea with hot water releases catechins and caffeine. Many cultures enjoy tea as a daily ritual, valuing its calming effect and subtle flavors without any added ingredients.