The World of Tea
Field to Cup
The journey from harvest to your cup
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Explore section: The World of Tea
The World of Tea
Cultivation, families, blends, history, and discoveries to deepen your understanding beyond the cup.
About this section
From seed to final blend, the botanical journey of the leaves reveals a universe of complexity. This section is an invitation to understand the family tree of infusions, the families of Camellia sinensis, and the fascinating technical work of tea masters.
How to explore this theme
We recommend a chronological path: begin by understanding the harvest in 'Field to Cup', move through the traditional families, and only then advance to the alchemy of mixology, where creativity meets botanical technique.
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Frequently asked questions
Do green, black, and white tea come from the same plant?
Yes. All true teas come from the leaves of Camellia sinensis. What defines whether the final drink will be white, green, oolong, or black is the degree of oxidation and the rigorous processing methods, such as withering, rolling, and drying, applied by the tea master after harvest.
What is the technical difference between an herbal infusion and a true tea?
The difference lies exclusively in botanical origin. A 'true tea' comes from the Camellia sinensis plant. 'Herbal infusions', also called tisanes, are preparations made with any other plants, flowers, roots, or fruits, such as chamomile, mint, and rooibos, which are naturally caffeine-free.
What are the famous dark teas or Pu-erh teas?
Dark teas, made famous by the Pu-erh variety from Yunnan province, are teas that undergo a unique process of microbial post-fermentation. Like a fine wine, they age and evolve over time, developing deep earthy notes, woody touches, and notable digestive qualities.