Green tea and black tea both come from the exact same plant: *Camellia sinensis*. The difference lies in the level of oxidation. To make green tea, the leaves are harvested and quickly heated (steamed or pan-fried) to stop enzymes from reacting with oxygen. This preserves the green color and high levels of catechins. To make black tea, the leaves are crushed and allowed to fully oxidize, which turns them dark and changes the flavor profile to be more robust and malty. Oolong tea is partially oxidized, sitting right in the middle. This single plant provides an incredible variety of everyday flavors simply through the control of air exposure and temperature.