Tea, infusions and herbal teas

In short words...

• The tea comes from the infusion of leaves exclusively from plants of the Camellia Sinensis and Camellia Assamica families.
• Herbal tea is a drink obtained from the infusion of a mix of different medicinal plants and herbs.
• The infusion is the result of the infusion of leaves, fruits and flowers from a single plant.

• Sinensis (China) with small, tender leaves;
• Assamica (India), with larger leaves.

1. Black, which passes through four processing phases: drying, rolling, oxidation and drying.
2. Green, whose leaves are steamed or cooked in a wok to interrupt the oxidation process, which gives it its characteristic green color.
3. Oolong, with intermediate characteristics between black tea and green tea because it is semi-oxidized.
4. White, a rare variety, because it is harvested only once a year, when the first buds and the highest leaves of the plant are harvested.

1. The basic remedy (remedium cardinale): the element that provides the active therapeutic ingredient:
2. The synergistic remedy (adjuvants), which assists the absorption of the basic remedy;
3. The complement (constituens), necessary to improve the herbal tea.