Teas are all made from the same shrub, Camellia sinensis, of which two varieties of the species are used, Camellia sinensis subsp.sinensis and Camellia sinensis subsp.assamica.

BLACK TEA is the most oxidised, therefore generally stronger in flavour with higher caffeine content than green or white tea. It is graded for quality by the size of the leaf. Whole or large leaves are generally considered to be the most valuable and produce liquors that are smoother, lighter and less strong than broken leaves. Broken leaves are generally sold as medium grade loose teas whilst fannings and dusts, left over from the production of larger leaf varieties, are generally used for tea bags.