It spread to the east and south by human cultivation rather than through natural means. They were cultivated differently depending on the climate, geographical conditions, and cultivation methods used. Teas cultivated in eastern regions are short bushes with small leaves, whereas those grown in southern regions are tall trees with large leaves. Layering and cutting are the normal modes of cultivation. Layering is more efficient and is the most common method used today. Teas are usually categorized into two types: Chinese (Variety Sinensis) and Assam (Variety Assamica). All teas come from tea leaves that are picked and processed from the same type of tree. The specific method of processing differentiates the various types of teas into green, black, and oolong tea.

Tea Classification - By Type
Tea can be classified by form and shape into two categories: Loose tea and Brick tea. Loose teas are categorized by production methods which creates differences in the colors of leaves. These colors offer a further classification by type.

Tea Classification: by Processing Method
Tea processing is divided into three categories: non-fermented, semi-fermented and fully fermented. Japanese green tea processing is non-fermented. After going through the aracha (crude tea) process with moisture extracted, the rest of the solid portion is ready for transformation into final shiagecha (refined) tea products.