The leaves are spread on trays or racks and withered in the sun for 18-24 hours. After that time, when dried, the leaves are rolled and twisted in order to break down the cell walls and accelerate the oxidation process.
This causes leaves to ferment and to release components responsible for their characteristic color, aroma and taste.
Water used for tea should be of good quality, preferably bottled or filtered, but usually tap water will do just fine as well. Distilled, fluoridated, hard or highly chlorinated water are not recommended.
Water should be just brought to the boiling point, over boiling may cause too much oxygen to escape and result in flat-tasting tea.
Two recent studies found that tea-drinking women had higher bone mineral density (BMD) than women who did not drink tea.
Also, tea is considered in reduction of dental caries and plaque formation. In laboratory tests, green tea antioxidants inhibited the production of plaque by bacteria. Tea is also naturally rich in fluoride.