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Black tea leaves are the fully oxidized leaves of the Camellia sinensis plant. This oxidation process gives them their distinctive dark brown color and imparts a bolder, more robust flavor than other types of tea like green or white tea. White tea leaves are the most delicate and minimally processed of all teas. They are harvested from the young, unopened buds and leaves of the tea plant, when they are still covered in fine white hairs, hence the name ""white tea"". These delicate leaves are then dried quickly and gently to preserve their natural flavor and aroma. Red oolong tea, also known as hong wu long, is a type of oolong tea that is highly oxidized, giving it a deep red color and a rich, full-bodied flavor. It's characterized by its: Dark red color: The leaves are typically rolled into small, tight balls with a dark red or reddish-brown hue. Sweet aroma: Red oolong often has a sweet, fruity aroma, sometimes reminiscent of honey or ripe berries. Complex flavor: The taste profile is a balance of sweetness, astringency, and a hint of bitterness, offering a complex and satisfying experience. Smooth finish: The aftertaste is typically smooth and pleasant, with lingering notes of sweetness or a slight earthiness.