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Considered one of the world's oldest hot beverages, tea has an illustrious history. Popularly believed to be first discovered before common era in China, the beverage has now become an essential aspect of daily life for the majority of the world. From the Camellia Sinensis and Assamica trees, leaves and buds are picked and follow a lengthy production process to produce a variety of tea types called White, Green, Oolong, and Black. White tea is produced from buds that are well hydrated. During the production process, white tea is not fermented, which results in a very delicate flavour and pale appearance. This variety of tea is common in China. Young leaves are picked for Green tea, and the fermentation process is minimal. This results in a fresh and slightly "grassy" flavour when the tea has been steeped, and a light to dark green appearance. You will find China and Japan to be the main producers of Green tea. Oolong is common in Taiwan and southern China. Leaves and buds from the camellia sinensis plant are picked and fermented partially, resulting in a dark brown appearance after steeping. Finally, the most common type of tea in the West is Black. The name comes from the appearance of the steeped tea. Because the leaves undergo a lengthy fermentation process, the steeped tea looks black, hence the name. India is the main producer of Black tea, but you will also find it in other countries such as Kenya and Turkey.
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