Tea

An infusion of the leaves of Camellia sinensis, native to southeast Asia, tea is defined by a single remarkable process: the leaf’s own enzymes transform bitter, astringent defensive chemicals into an enormous range of flavors and colors. The degree of this enzymatic transformation — none (green), partial (oolong), or extensive (black) — determines the tea’s character. Young leaves packed with defensive phenolics and caffeine are the best raw material, which is why the choice pluck is the terminal bud plus two adjacent leaves.