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Tea, or Camellia sinensis specifically, comes from many countries around the world and while all varieties come from the same plant the soil and how the tea leaves are processed yield very different cups. To clarify, herbal blends or tisanes are not truly tea. Black teas are oxidized the longest imparting the deepest colors and flavors. Green teas can be steamed or pan fired to stop the oxidation process resulting in crisp, fresh flavors. White teas are processed the least and thus have the most delicate tastes. Some teas, like Darjeeling, must be grown in a particular region of the world in order to carry that name.