All nonherbal teas derive from the leaves of camilla sinensis, however, what determines whether the tea is oolong, black, green, or white, depends on the contact that the leaves (or in the case of white teas, the buds) have with oxygen once they are plucked. All teas have antioxidants, but the richness of antioxidants decreases with processing of the tea leaves.  During oxidation, tea leaves develop distinctive nuances in tastes, and flavours dependent on their degree of oxidation.  Like wine and cacao, the local soil and climate in which the tea has grown contributes to the particular nuance in flavor and aroma of a particular category of tea.   Herbal teas do not come from the plant, camilla sinensis, but are a medley of bark, leaves, roots, seeds, and flowers from other plants.