Black tea remains inconclusive. Black tea Black tea is a type of tea that is more oxidized than oolong, green, and white teas. Black tea is generally stronger in flavour than the less oxidized teas. All four types are made from leaves of the shrub (or small tree) "Camellia sinensis." Two principal varieties of the species are used – the small-leaved Chinese variety plant ("C. sinensis" var. "sinensis"), used for most other types of teas, and the large-leaved Assamese plant ("C. sinensis" var. "assamica"), which was traditionally mainly used for black tea, although in recent years some green and white teas have
White tea White" and "Fujian White". Some tea from the related wild "Camellia taliensis" in Yunnan is made using white tea processing techniques. White tea, like black and green tea, is made from the "Camellia sinensis" plant and contains polyphenols, a set of phytonutrients that are thought to be responsible for the health effects of tea. Different white teas have different amounts of catechins, a category of polyphenols, and the overall range of concentrations overlaps with that of green tea, meaning that some white teas have the same concentration of polyphenols as some green teas. This may be due to the variety