It grows in subtropical climates, usually at high or very high altitudes and is still hand plucked, primarily by women and young girls, except in Kenya where the men do the plucking. Today, tea grows in more than 35 countries. India is the largest producer, followed by Sri Lanka, China and Japan. During the plucking process the top three leaves are picked which include a small bud of a leaf, the small orange pekoe leaf and the larger pekoe leaf. The word pekoe, then, is related to a leaf size, not a flavor or a process, one of the many misnomers and misleading words in the intriguing world of tea.
Yellow teas are quite rare, and, are very delicate and generally include buds only.
Whites are light, sweetish and very delicate and also use just the bud of the tea. Greens are lightly steamed or dried retaining the fresh green taste and color of the leaf. Both whites and greens are brewed quite cool, 170-185 degrees F or cooler, and have a slightly astringent, grassy taste, although the range of tastes is extraordinarily wide. Their delicate fragrance and flavor make them ideal for dishes made with fish or fruit. Oolongs are semi-dried teas.