TYPES OF TEA

Tea comes from the Camellia Sinensis plant and how the freshly plucked leaves are processed determines the tea type. Several production steps can be completed to process tea including withering, rolling, oxidizing, firing (applying heat to stop the oxidation process), shaping and drying. Some teas don't utilize all of these steps, while other teas repeat them several times. During oxidation, tea leaves undergo natural chemical reactions that result in distinctive color and taste characteristics.

Six Major Tea Types

WHITE TEA

White teas are made of tea leaves that are picked before they fully open. It is essentially unprocessed as the leaves are simply plucked and allowed to wither and dry naturally, resulting in a delicate, subtle flavor and aroma.

Green Tea

Green tea is known for its fresh, grassy flavor. To process green tea, tea leaves are plucked, withered, and steamed or pan-fried to prevent oxidation. This process preserves the vibrant green color and retains many of tea's natural antioxidants.

Oolong Tea

Oolong falls somewhere between green and black teas, in that the leaves are only partially oxidized. Lightly oxidized oolongs have floral and fruity notes, similar to green tea, while more heavily oxidized oolongs can develop rich, roasted, and toasty flavors closer to black tea.

Black Tea

Black tea is fully oxidized, resulting in a robust and bold flavor. The oxidation process darkens the leaves and intensifies the flavor, giving black tea its characteristic deep, rich taste. It can have malty, fruity, or even smoky notes, depending on the region and processing method.

Pu-erh Tea

Pu-erh is an aged tea that has gone through an extra step to allow fermentation. Pu-erh can be classified into raw (sheng) and ripe (shou) types. Raw Pu-erh has a robust and slightly astringent flavor while ripe Pu-erh is typically smoother and more mellow, with rich, dark, and earthy notes.

MATCHA

Matcha is stone-ground green tea known for its fresh, grassy flavor and numerous health benefits. Unlike other types of tea, it is prepared by whisking with water. To produce matcha, the tea plant is shaded 3-4 weeks before harvesting. This increases chlorophyll and amino-acid (L-Theanine) resulting in the unique flavor of umami and a stunning green hue.

Wait… but what about my favorite chamomile “tea”?

Technically, if the plant or leaf that you are steeping doesn’t come from the tea plant, Camellia Sinensis, it is called a tisane. Tisane or herbal tea are an infusion made from a variety of leaves, roots, bark, fruit or flowers of other plants. Examples include chamomile, peppermint, ginger, cinnamon, and hibiscus. Most tisanes are caffeine free, except Yerba Mate, which has as much caffeine as coffee.

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Click on the topics below to learn more.

History of Tea

Types of Tea

Tea Production

Health Benefits of Tea

Caffeine in Tea

Storing Tea

How to Steep Loose Tea