Tea Varieties
All true tea comes from one plant — Camellia sinensis.
The differences in tea varieties come from how the leaves are processed after harvesting.
White Tea
The most delicate of all teas, white tea is minimally processed. The leaves are simply withered and dried, resulting in a tea with a subtle, sweet flavor and very low caffeine content. White tea is prized for its antioxidant properties and gentle taste.
Characteristics: Light, delicate, subtle sweetness, floral notes
Popular varieties: Silver Needle, White Peony (Bai Mu Dan)
Green Tea
Green tea leaves are quickly heated after harvesting to prevent oxidation, preserving their green color and fresh, grassy flavor. This process can be done through steaming (Japanese style) or pan-firing (Chinese style), each producing distinct taste profiles.
Characteristics: Fresh, vegetal, grassy, sometimes nutty or sweet
Popular varieties: Dragon Well (Longjing), Sencha, Gyokuro, Gunpowder, Matcha
Oolong Tea
Oolong tea falls between green and black tea in terms of oxidation, ranging from 15% to 85% oxidized. This wide range produces an incredible variety of flavors, from light and floral to rich and roasted. Oolong leaves are traditionally rolled or twisted, which affects their infusion.
Characteristics: Complex, can range from floral and creamy to toasty and rich
Popular varieties: Tie Guan Yin (Iron Goddess), Da Hong Pao (Big Red Robe), Dong Ding, Oriental Beauty
Black Tea
Black tea is fully oxidized, giving it a robust flavor and dark color. This type of tea was developed to withstand long sea voyages from China to Europe. Black tea has the highest caffeine content of the true teas and pairs well with milk and sweeteners.
Characteristics: Bold, malty, sometimes fruity or smoky
Popular varieties: Assam, Darjeeling, Ceylon, Keemun, Lapsang Souchong, Earl Grey
Pu’erh Tea
Pu’erh is a unique fermented tea from Yunnan Province, China. Unlike other teas, Pu’erh undergoes a microbial fermentation process and can be aged for many years, much like fine wine. There are two types: Sheng (raw) and Shou (ripe/cooked).
Characteristics: Earthy, smooth, woody, can have notes of leather or mushrooms
Popular varieties: Sheng Pu’erh (raw), Shou Pu’erh (ripe), aged vintage Pu’erh
Tisanes (Herbal Teas)
Technically not "true" tea since they don't come from the Camellia sinensis plant, tisanes are caffeine-free infusions made from herbs, flowers, fruits, and spices. They have been enjoyed for centuries for both their flavor and medicinal properties.
Characteristics: Varies widely depending on ingredients — can be sweet, tart, minty, floral, or spicy
Popular varieties: Chamomile, Peppermint, Rooibos, Hibiscus, Ginger, Lemon Verbena