Primary Tea Producing Nations include India, Sri Lanka, Japan, Taiwan, Indonesia, Bangladesh, Malaysia and Kenya. India reigns as the world's largest exporter, with Sri Lanka a close second. Soil conditions and land elevation give each country's teas their distinctive flavors. Teas are blended according to weight, volume and size of leaf to produce each specific blend and a consistent quality. The leaves are handpicked, then taken to the local factory for processing. Leaves for black tea are dried and rolled until they ferment and change color to dark brown with a slight reddish tinge. Leaves for green tea are not allowed to ferment, and thus retain the original green colouring.

Occurring naturally in tea are two constituents: caffeine and tea tannins. Caffeine, much less than in coffee by the cup, combines with the tea tannins to create that "pick me up" virtue tea is noted for. Tea tannins also are responsible for the tastes.

Tea contains vitamins of the B complex, traces of vitamin C, and essential oils for flavor. Antioxidant "polyphenols" found in both black and green tea are now linked to reduced risk of cancer and heart disease.