After water, tea ranks as the most widely consumed beverage globally. Varieties such as matcha, Earl Grey, and oolong all originate from the leaves of a single plant species, Camellia sinensis. Beverages brewed from other plants are properly classified as tisanes or herbal infusions.
This single plant species produces an impressive array of tea types, including green, black, yellow, white, and numerous others. According to Young-Shick Hong, a metabolomics expert at Chonnam National University in Gwangju, South Korea, the leaves harbor hundreds to thousands of distinct compounds that influence the drink’s scent, taste, and possible health advantages.
