Types of Tea

Wondering about the various types of tea? This article breaks down the main categories—black, green, oolong, white, and more. Discover what makes each type unique and explore popular varieties you might love.

Key Takeaways

• All true teas stem from the Camellia sinensis plant, with flavor variations coming from different processing methods.
• Black tea is fully oxidised for bold flavors, while green tea is unoxidised, preserving its fresh taste. Each variety offers unique characteristics shaped by regional climates.
• Herbal teas, made from a mix of fruits, flowers, and herbs, are caffeine-free and provide soothing options for any time of day, highlighting the versatile nature of tea.

Understanding Tea: The Basics

The story of tea starts with one plant: Camellia sinensis. This amazing plant is the source of all true teas: green, black, oolong, white and yellow teas. The variations in these teas come from the way the tea leaves are processed, not the plant itself. From the tea plantations of Asia to your cup, the journey of the tea leaves is a work of art and science.

Flavour and type of tea are mostly determined by processing methods. Oxidation affects both taste and colour of the tea leaves. Green tea keeps its fresh grassy flavour by preventing oxidation through steaming or pan firing. Black tea’s dark robust flavour comes from full oxidation.

Teas grow in tropical and subtropical regions with acidic soil. Careful plucking and processing keeps each type distinct and gives us a range of flavours and aromas.

Black Tea is the Most Popular Type of Tea

Black tea is dark and strong because the leaves are fully oxidised. Not only does this make the tea darker, but also stronger. Black tea is for those who like bolder and richer malt flavours. When brewed black tea turns red and that’s an indication of how strong it is.

Talking about black tea, it’s Assam tea from India which has a distinct flavour of chocolate and malt. This tea has caffeine so it’s perfect for an active person. Darjeeling tea has floral and fruity notes and is called the ‘Champagne of Tea’. Keemun is another type of black tea which is sweet and a bit smokey and good for peaceful and cool moments.

China, India, Sri Lanka (Ceylon Tea) and Nepal are the four main tea growing countries but each of these countries has different climate and soil. That’s what gives the diversity in black tea.

Black Tea Processing and Growing

Black tea, known for its bold and robust flavours, undergoes a unique processing journey that distinguishes it from other tea types. The process begins with the careful selection of mature leaves from the Camellia sinensis plant. These leaves are then subjected to a series of steps that enhance their flavour and aroma.

Growing

Black tea thrives in regions with well-drained, acidic soil and a temperate climate. The tea plants are typically grown at higher altitudes, where cooler temperatures and misty conditions contribute to the development of rich flavour profiles.

Countries like India, Sri Lanka, and China are renowned for producing some of the finest black teas, each with distinct characteristics influenced by the local climate and soil conditions.

Processing

The meticulous process of growing and processing black tea is a testament to the skill and expertise of tea makers. Each step is carefully controlled to produce a tea that is not only rich in flavour, but also a delight to the senses.

1. Withering: After harvesting, the tea leaves are spread out to wither, reducing their moisture content. This step softens the leaves, making them pliable for further processing and enhancing their aroma concentration.
2. Rolling: The withered leaves are then rolled to break their cell walls, releasing essential oils and enzymes that contribute to the tea’s flavour and aroma. Rolling also shapes the leaves, preparing them for oxidation.
3. Oxidation: This crucial step involves exposing the rolled leaves to air, allowing them to oxidise. The oxidation process is what gives black tea its characteristic dark colour and bold taste. The duration of oxidation can vary, but it is typically allowed to proceed until the leaves reach a deep brown or black hue.
4. Drying: Once the desired level of oxidation is achieved, the leaves are dried to halt the oxidation process. Drying can be done using hot air or sun drying, ensuring the leaves are moisture-free and ready for storage.
5. Sorting and Grading: The final step involves sorting and grading the dried leaves based on size and quality. This ensures consistency in and quality, with whole leaf teas often commanding a higher premium due to their superior taste and aroma.

The meticulous process of growing and processing black tea is a testament to the skill and expertise of tea makers. Each step is carefully controlled to produce a tea that is not only rich in flavour but also a delight to the senses.

Green Tea Varieties

Green tea is known for its light and crisp flavours, and is made from unoxidised tea leaves. This preserves the natural goodness of the leaves and makes it refreshing and energising. The flavour profile can be grassy, vegetal or slightly sweet like the subtle notes in white wine.

Sencha, Matcha and Gunpowder are the most popular green tea varieties. Sencha is a staple in Japanese tea culture and has a bright grassy flavour that’s calming and rejuvenating. Matcha Tea is a finely ground green tea powder and is famous for its bright green colour and rich umami taste often used in Japanese tea ceremonies.

Gunpowder green tea with its tightly rolled leaves has a bold slightly smoky flavour that stands out from other green teas.

Oxidised for a short period, and then fired or steamed at high temperature to fix the flavour. This process is gentle and produces a consistent and enjoyable taste for all.

Green Tea Processing and Growing

With its fresh and subtle taste, it goes through rigorous growing and processing. The process starts with the selection of young leaves from the Camellia sinensis plant. These leaves are plucked in early spring when they are tender and full of goodness.

Growing

Green tea requires specific conditions to grow. The plants love well drained, acidic soil and a temperate climate. Tea gardens are usually situated on misty hillsides where the cool air and plenty of rainfall help to develop the tea’s flavour profile.

Regular pruning and careful management of the tea bushes ensures a consistent yield of good leaves.

Processing

1. Withering: After plucking, the tea leaves are withered to remove excess moisture. This step is important to soften the leaves so they can be processed further.
2. Steaming or Pan-Firing: Unlike black tea, it is not oxidised. To preserve its fresh grassy taste, the leaves are quickly steamed or pan-fired. This stops the oxidation process and locks in the green colour and natural antioxidants.
3. Rolling: After steaming or firing, the leaves are rolled. This traditional method helps to shape the leaves and release the oils, which enhances the tea’s aroma and taste.
4. Drying: The rolled leaves are then dried, either by air or gentle heat. Drying removes excess moisture so the leaves can be stored without losing quality.
5. Sorting and Grading: The final step is to sort and grade the tea leaves by size and quality. This process ensures only the best leaves end up in your cup.

Every step of green tea processing is a work of art and a proof of the tea makers’ skill. That’s why it is refreshing and revitalising.

Types of Oolong Tea

Often described as being somewhere in between green and black tea since it has been partially oxidised. The degree of oxidation, however, ranges from 8 to 85 percent resulting in lighter floral to the deep and fuller bodied tea in flavour and colour.

One of the most well known is the Milk Oolong Tea as it possesses a very unique and exclusive creamy buttery aroma and leaves a pleasant after taste. Ginseng Oolong tea is another tea which is also worth trying as it has the sweetness of ginseng root and the benefits of oolong tea which is uncommon and quite healthy as well.

All these traits make oolong tea a perfect choice for many who are looking for variety in their tea and are willing to taste something unusual.

Oolong tea is the creation of the tea makers. Every single one has a specific oxidation and flavour for which the tea maker is responsible.

Oolong Tea Processing and Growing

Known for its unique flavour profile that bridges the gap between green and black tea, undergoes a meticulous growing and processing journey. This semi-oxidised tea requires careful attention to detail to achieve its characteristic taste and aroma.

Growing

It thrives in regions with a temperate climate, well-drained acidic soil, and high altitudes. These conditions are ideal for developing the tea’s complex flavours. Taiwan and China’s Fujian province are renowned for producing some of the finest oolong teas, thanks to their unique climates and traditional cultivation methods.

Processing

1. Withering: Freshly plucked leaves are spread out to wither under the sun or in a controlled environment. This step reduces moisture content and softens the leaves, preparing them for further processing.
2. Bruising: The withered leaves are gently tossed or rolled to bruise the edges. This process initiates the oxidation process and helps develop the tea’s flavour and aroma.
3. Oxidation: The bruised leaves are allowed to oxidise, but only partially. The level of oxidation can range from 8% to 85%, depending on the desired aroma profile. This step is crucial in defining oolong tea’s unique characteristics, balancing between the freshness of green tea and the depth of black tea.
4. Fixing: To halt oxidation, the leaves are quickly heated through pan-firing or baking. This step locks in the desired taste and aroma, ensuring the tea retains its semi-oxidised nature.
5. Rolling: The leaves are rolled into tight curls or twisted shapes, enhancing their appearance and further developing their flavour by releasing essential oils.
6. Drying: Finally, the leaves are dried to remove any remaining moisture. This step ensures the tea is ready for storage and retains its quality over time.

The art of oolong tea processing is a testament to the skill and expertise of tea makers. Each stage is carefully controlled to produce a tea that offers a complex and satisfying experience, making it a favourite among tea connoisseurs.

White Tea Types

White tea can be regarded as purest, because it is most delicate. This is the only tea that is produced from the young buds and leaves of the Camellia sinensis plant with minimal drying and little oxidation which further helps in retaining its natural taste.

White tea is unique with its silvery white buds that are hairy. When brewed, it yields a liquid that is straw yellow in colour with low intensity and honey as aroma notes. A nice tea for people who are looking for relaxing tea.

Popular varietals include White Peony Tea and Silver Needle Tea. The white peony tea is prepared from the buds and young leaves and has floral character with a relatively fuller taste. Silver needle is prepared only from tea buds and is very sweet delicate. Both are good examples to the fans of white tea.

Let’s Look at the Processing and Growing of White Tea.

It is safe to say that it is a pure form of the Camellia sinensis plant as it has the softest flavoursand is the least processed of all the teas. White tea, in the beginning, is all about young buds and leaves that are picked so early to ensure their sweetness and softness are preserved.

Growing

Grows best in a temperate climate and in acidic and well-drained soil. These are the conditions needed for the young buds and leaves which features white tea. With an aim of making the tea organic, the plants are managed from a chemical point of view.

Processing

1. Plucking: The very first step of the process is the accurate plucking of young buds and leaves which is a crucial stage. This is a very crucial process because white tea is made from the most sensitive and youthful part of the tea shrub.
2. Withering: The plucked leaves and buds are left out to wither either in the sun or in a withering chamber within controlled temperature. This simple withering technique not only reduces the moisture level but also helps to keep the taste and fragrance of the tea.
3. Drying: After withering, the leaves are dried. The leaves should be dried slowly and gently. This avoids wilting and ensures that the leaves lose natural characters through oxidation during this stage.
4. Sorting. Impurities can also be produced by dry tea leaves during the grading or grading process. This sorting also improves the overall quality of tea leaves after the processing stage.

Looking after its minimal treatment before drinking tea, white tea is characterised by its natural taste and protective properties making this tea invigorating and soothing. Producing white tea is an art performed by know-how tea makers and it is an art in itself.

Pu erh Tea a Fermented Type of Tea

Pu erh is a fermented tea characterised by some profound tastes. Similar to good wine, the fermentation process continues with time and has some earthy and umami notes to it.

The taste shifts with the place and time. A younger Pu erh Tea leaves a sharp taste on its drinkers, while aged pu erh tea is rich in taste and smooth. Most are loved because of the tea leaves grown on ancient trees which add to the richness of the tea.

Drinking it is experienced as though you have travelled to a different period, where with every sip, the taste unfolds into a new chapter of history. Be it young with full bodied taste or old pu erh with matured flavours, this fermented tea is altogether a different kind of tea.

Pu erh Tea Processing and Growing

This unique fermented tea, undergoes a specialised growing and processing journey that sets it apart from other tea types. Known for its rich and earthy flavours, pu erh tea is cherished for its ability to develop complexity over time.

Growing

Primarily grown in the Yunnan province of China, where the climate and soil conditions are ideal for cultivating the Camellia sinensis plant. The region’s high altitude, abundant rainfall, and warm temperatures contribute to the tea’s distinctive taste profile.

The tea plants used for pu erh are often ancient, with some trees being hundreds of years old, adding depth and character to the tea.

Processing

1. Plucking: The process begins with the careful plucking of mature tea leaves from the Camellia sinensis plant. The timing of the plucking is crucial, as it influences the quality and flavour of the final product.
2. Withering: The freshly plucked leaves are spread out to wither, reducing their moisture content and making them more pliable for the next processing steps.
3. Fixing: The leaves are then pan-fired or steamed to halt oxidation, preserving the natural green colour and fresh scent of the leaves.
4. Rolling: After fixing, the leaves are rolled to break the cell walls and release essential oils, which enhances the tea’s aroma and taste.
5. Fermentation: The rolled leaves are carefully piled and covered to promote microbial fermentation, a process unique to pu erh tea. This step can last from several weeks to several months, depending on the desired flavour profile.
6. Aging: Once fermentation is complete, the tea is aged under controlled conditions. The aging process allows the flavoursto mature and develop complexity, with some pu erh teas aged for decades.
7. Drying: Finally, the fermented and aged leaves are dried to remove any remaining moisture, ensuring the tea is ready for storage and consumption.

The art of pu erh tea processing is a testament to the skill and expertise of tea makers, who carefully monitor each step to produce a tea that offers a rich, earthy taste and a unique sensory experience.

Rooibos Tea is a South African Tea Type

Rooibos tea, also known as red tea, is a unique herbal tea from South Africa. Unlike the traditional teas from the tea tree or Camellia sinensis, it is made from the Aspalathus linearis plant which is a whole new profile.

Caffeine free, this tea is scented and has an earthy flavour with a reddish colour that doesn’t disappoint. Rooibos Tea is usually had on its own or mixed with a few other flavours to make it even more delicious.

nerves,On top of all that delicious flavour, it is also known to have many health benefits. The tea contains a good amount of antioxidants which are good for the body. It’s also calming and will soothe your nerves and is good to drink at any time of day, especially to wind down.

If you want to try other teas you’ve never tried before or just tea without caffeine, then try it and you’ll get a refreshing and nourishing tea you can’t find anywhere else.

Rooibos Tea Processing and Growing

This unique herbal infusion from South Africa, is derived from the Aspalathus linearis plant rather than the Camellia sinensis plant used for traditional teas. This distinctive tea offers an earthy aroma profile and is naturally caffeine-free, making it a popular choice for those seeking a soothing beverage.

Growing

Cultivated in the Cederberg region of South Africa, where the hot, dry summers and cool, wet winters provide the ideal conditions for the plant’s growth. The well-drained, sandy soil in this region contributes to the development of rooibos’ unique flavour. The plants are typically harvested once a year during the summer months.

Processing

1. Harvesting: The rooibos plant is harvested by cutting the stems and leaves, which are then finely chopped to prepare for fermentation.
2. Fermentation: For red rooibos, the chopped plant material is moistened and allowed to ferment in heaps. This fermentation process, similar to oxidation in traditional teas, transforms the green leaves into a rich red colour, enhancing the tea’s naturally sweet and earthy flavour.
3. Drying: After fermentation, it is spread out under the sun to dry. This step ensures the tea is free of moisture and ready for packaging.
4. Sorting and Grading: The dried rooibos is sorted and graded based on quality, ensuring a consistent taste and appearance in the final product.

The Green Type

Rooibos Green type is made by skipping the fermentation step, which preserves the plant’s natural green colour and results in a lighter, more delicate aroma compared to red verity.

1. Harvesting: Similar to red rooibos, the plant is harvested and chopped.
2. Drying: The chopped plant material is immediately dried without fermentation, maintaining its green colour and fresh taste.
3. Sorting and Grading: The dried rooibos green tea is sorted and graded to ensure quality.

Whether red or green, offers a unique and refreshing experience with its distinct processing methods. The careful cultivation and processing of rooibos highlight the dedication of tea makers in delivering a flavourful and healthful beverage.

Most Popular Types of Herbal Tea

Herbal teas, crafted from dried fruits, flowers, spices, or herbs, offer a delightful alternative to true teas. Naturally caffeine-free, herbal tea is a soothing choice for any time of day, capturing the essence of nature with a wide range of flavours and health benefits.

Let’s take a look at the most popular herbal teas that have won the hearts of tea lovers everywhere.

Peppermint Tea: Known for its refreshing and uplifting taste. Made from the leaves of the mint plant, it gives a cooling sensation and is used to aid digestion and relieve headaches. Its natural menthol content is soothing so it’s a popular choice for unwinding.

Ginger Tea: With its spicy and warming taste, it is a household favourite. Known for its anti-inflammatory properties ginger tea is consumed to alleviate nausea and support digestive health. Its strong aroma and health benefits have made it a favourite among herbal tea drinkers.

Camomile Tea: Loved for its calming properties and floral aroma. Made from the dried flowers of the camomile plant this tea is a bedtime buddy, helping to relax and unwind. Its mild scent and soothing effects have made it a staple in many tea collections.

Hibiscus Tea: With its bright red colour and tangy flavour, it is not only tasty, but also full of antioxidants. Enjoyed hot or iced hibiscus tea is known to support heart health and lower blood pressure. Its refreshing flavour and health benefits have made it a favourite among tea lovers.

Echinacea Tea: Famous for its immune boosting properties. Consumed during cold and flu season this tea is made from the echinacea plant and is believed to ward off infections and reduce symptoms of illness. Its earthy smell and health benefits have made it popular.

Sage Tea: With a distinctive savoury scent and cognitive benefits. Used in traditional medicine, Sage tea is believed to support memory and mental clarity. Its unique aroma and health benefits make it a interesting choice for herbal tea lovers.

Lemon Balm Tea: Is calming and has a light citrus flavour. Made from the leaves of the lemon balm plant, this tea is used to reduce stress and anxiety. Its soothing properties and flavour have made it a favourite among those who want to unwind.

Turmeric Tea: With its earthy and slightly bitter flavour is famous for its anti-inflammatory and antioxidant properties. Often combined with other spices like ginger and black pepper turmeric tea is consumed for its joint health and overall wellness benefits. Its bright colour and health benefits have made it a favourite.

Lavender tea: As a tea of the non-regrettable cup, it gives off a sense of calmness and aromatic smell that seeks relaxation. The dried buds of the lavender plant are used to make this tea, which reduces anxiety and helps in sleeping, thus making it a great beverage for the end of the day.

The cup offers a subtle floral taste, which along with its health potential, makes it a pleasure to the taste buds of both the experienced tea-loving people and the new ones as well. A cup of lavender tea relaxes and sees to it that a warm atmosphere is created, which has an overall positive effect on a person.

These herbal teas each with their own taste and health benefits are a treat and therapeutic. Whether you’re unwinding with camomile or revitalising with peppermint there’s a herbal tea for every mood and occasion.

Flavoured and Scented Teas

Flavoured and scented teas add to the tea drinking experience by using natural ingredients to enhance the base tea’s flavour. Earl Grey for example is infused with bergamot oil, gives a citrusy aroma and potential health benefits from its polyphenol content.

Natural ways of scenting and flavouring teas like using fresh flowers or oils are labour intensive, but yield better quality. Jasmine tea for example requires a large quantity of fresh jasmine flowers to impart its sweet floral essence, so the tea retains its natural taste without additives.

Check the label for quality ingredients and natural flavourings. Good flavoured teas are a balance of taste and aroma in every cup.

Summary

Tea is a big world with many flavours and experiences for every taste. From the robust and malty black tea to the sweet white tea, each one is special. Knowing the different types of tea and how they’re processed will help you appreciate and enjoy this ancient drink.

Whether you’re a tea aficionado or just a curious newbie, exploring the tea types can be fun. So, grab a cup, sit back and enjoy the history and complexity of each tea. Happy tea adventuring!