Plants grown at low altitudes are ready to harvest in two to three years, whereas those grown higher in the mountains grow more slowly in cooler conditions and yield leaves with a better flavour. Leaves are hand-plucked every week or so as new growth appears, with the two tip leaves and the bud considered to be the most desirable. Both types of tea come from the same bush, but green tea is typically dried quickly without major crushing and heatin, whilst black tea undergoes a longer, moister process of fermentation prior to drying. Green tea is often used as the basis for other flavoured teas such as jasmine tea. Both green and black teas have a wide variety of grades, tastes, appearances and uses.
Oolong tea is a semi-fermented tea with a flavour half way between regular and green teas.
Orange pekoe consists of fairly large leaves, and if the bud is included it is called flowery orange pekoe. Pekoe leaves are smaller, souchong leaves are round. Leaves broken during processing are graded as broken orange pekoe. Finer particles are used in tea bags. Tea connoisseurs can be as discerning as wine experts, and can sometimes identify the plantation and even the year of harvest.