The plant used to tea processing is the Camellia Sinensis.
For each type of tea, they should submit or ignore the shoots and leaves at different transformation processes. Some of the major compounds of the leaf tea are polyphenols that act as antioxidants. Caffeine, theophylline and theobromine, central nervous system stimulants. L-theanine, stress acting on amino acid neurotransmitters and stimulates alpha waves that increase brain activity allowing body and brain stay calm. There are two styles for processing green tea leaves where the action more decisive to define the flavor of these is cooking, usually immediately after harvesting to prevent oxidation. The Chinese style, where leaves are cooked in ovens or woks with dry heat, and Japanese, where these pass through a steam tunnels. Developing aromatic notes that include raw vegetable, seaweed, lemon… this style gives more intense teas than in the chinese style.