This is equivalent to a level of caffeine found in a can of cola. Green tea contains only half that, between 15 and 30 milligrams. Home to most of the world's tea drinkers, these countries continue to pay much attention to how tea is grown and processed. In many, tea continues to be produced by hand in accordance with the age-old traditions. The differences in soil and weather conditions produce a magnificent mosaic of the many tea varieties and flavors.
Tea plants grow slower at higher altitudes, allowing the leaves to stay succulent and tender.
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.