The tea plant is an evergreen tree/bush of the Camellia family. There are two main varieties: the small leaved Camellia Sinensis, which thrives in the high cool mountains of central China, Taiwan and Japan, and the broad leaf variety Camellia Assamica which hails from the moist tropical regions of Yunnan (SW China) and North East India.
There are over a thousand varieties of tea each with its own flavour, essence, complexity and depth. The variations are produced through five main elements: the terroir (geography, geology and climate), the time of harvesting (early, middle and late season), processing method (withering, rolling, oxidizing, drying and grading) and finally the preparation (type and quality of the teapot, temperature and quality of the water, brewing times). Through this process six main varieties of tea emerge: green, oolong, black, white, pu-erh and yellow tea.
Prestigious tea growing regions include China, Taiwan, Japan, India and Sri Lanka. These regions are steeped in tea antiquity which pay homage to tradition, precise cultivation, and methodical processing methods. There are less developed and emerging regions that Tea Mistress aims to further explore including Nepal, Africa, Argentina, Iran and Turkey.