Tea Overview
What Are Tea Types
All true tea comes from the Camellia sinensis plant. Differences between tea types come from how the leaves are processed after harvest, especially oxidation and heat.
Main Tea Types
- White Tea - Minimal processing with leaves simply withered and dried. Light, delicate, and naturally sweet.
- Green Tea - Unoxidized tea heated shortly after harvest to preserve freshness. Light, vegetal, and slightly grassy.
- Matcha (Powdered Green Tea) - Finely ground green tea whisked with water and consumed whole. Smooth, rich, and concentrated.
- Oolong Tea - Partially oxidized tea with a wide range of styles, from light and floral to rich and roasted.
- Black Tea - Fully oxidized tea with bold, strong flavor, ranging from malty to brisk.
- Pu'er Tea - Aged or fermented tea, often compressed. Deep, earthy flavors that develop over time.
- Tisanes (Herbal Infusions) - Not made from the tea plant. Includes herbs, flowers, and fruits. Naturally caffeine-free.
What Makes Them Different
- Oxidation - How much the leaf reacts with oxygen after harvest
- Heat processing - Whether oxidation is stopped early or allowed to continue
- Shaping and drying - How the leaf is rolled, twisted, or compressed
These steps determine flavor, aroma, color, and body.
How to Choose a Tea Type
- Light and delicate → White or Green
- Smooth and concentrated → Matcha
- Balanced and complex → Oolong
- Strong and bold → Black
- Deep and earthy → Pu'er
- Caffeine-free → Tisanes