Camillia sinensis
The plant from which all true tea leaves come from. Herbal “tea” is not derived from this plant.

Withering
A technique in which freshly plucked tea leaves are spread flat to air dry, making them pliable, lighter and ready for processing.

Epigallocatechin-3-gallate (EGCG)
The antioxidant in tea that prevents cancer cells from growing by binding to an enzyme that is the same target for cancer drugs, according to some researchers.

L-theanine
An amino acid in green tea that may have a calming effect on the mind and promote relaxation.

Pu-erh
This antioxidant-packed tea derives its full-bodied flavor from months, or even years, of aging. The tea is often classified by year and region like wine.