All premium teas are made from these high-grown leaves, the origin of their unmistakably superior taste. The tender new leaves invariably produce a tea that is more gentle and flavorful than the older leaves. The latter are used in the more common tea blends. How the leaves are processed will determine the tea's final classification among black, green, and oolong varieties. The major difference among the various tea classes is how much oxygen the leaves are allowed to absorb during processing.
Much oxygen produces dark-colored black teas.
Little oxygen results in green tea. Somewhere in between lies oolong tea. Tea tastes best when consumed within a year after production. To shield tea against the damaging effects of air and light, all tea should be stored in opaque and airtight containers. Metal tins seem to function best in this role.