In general, black and green teas are not different types or species of teas. The majority of teas are harvested from the same plant (Camellia sinensis). The individual characteristics of these teas results from the distinctive processing methods used for each that gives them their color and flavors. Black teas are the most common teas in the U.S. Fermenting produces these teas, and exposing tea leaves to air produces tea leaves of a deep reddish brown color with a concentrated flavor. The leaves are then dried and packaged. Green teas are the most common teas served in China and Japan. These teas are not fermented like black teas. Instead, these leaves are simply heated, then dried to produce the lighter green colored leaves.