Types of Tea: An In-Depth Guide to Tea Varieties

Tea has been enjoyed for nearly five thousand years, evolving into many varieties across tea-growing regions worldwide. While all true teas come from the same plant, Camellia sinensis, herbal infusions such as chamomile, rooibos, and lemongrass are technically not teas. Known as “herbal infusions” or “tisanes,” these drinks do not contain tea leaves. In contrast, all true tea varieties are created by altering the chemistry of tea leaves through specific processing methods.

The Role of Oxidation in Tea Types

The primary factor that determines each tea type is oxidation. This chemical reaction occurs when the polyphenol oxidase enzyme inside the tea leaf reacts with oxygen as the cell walls break down. Just like an apple turns brown when sliced, oxidation in tea leaves affects their color and flavor. However, by carefully controlling oxidation, tea producers create distinct types of tea, each with unique taste, aroma, and appearance.

The five main types of tea include White Tea, Green Tea, Oolong Tea, Black Tea, and Pu’erh Tea (also known as Dark Tea). Let’s take a closer look at each one.

White Tea: The Purest Form of Tea

White tea undergoes minimal processing, making it one of the most delicate and healthful teas. Originating from Fujian province in China, white tea is crafted using young buds or newly opened leaves, which are minimally processed. It is classified as non-oxidized because oxidation is kept to a bare minimum.

After harvesting, tea leaves are laid out to wither and air dry in a shaded area. If the weather isn’t suitable, tea makers use gentle tumble dryers at a low temperature. Since rolling or shaping isn’t involved, white tea leaves often display different colors, ranging from white to green or brown. When brewed, white tea has a pale green or yellow hue with a light, floral aroma.

Popular White Tea Varieties: Golden Tips, Silver Needle, Bai Mu Dan (White Peony), Wild White Tea.

Green Tea: A Global Favorite

Green tea is one of the most popular teas worldwide, especially in China and Japan. Like white tea, green tea is non-oxidized. To preserve its fresh, grassy flavor, fresh tea leaves are quickly heated right after plucking to stop oxidation by deactivating the polyphenol oxidase enzyme.

Next, the leaves are shaped by rolling, pressing, or curling, resulting in different shapes and flavor profiles. When brewed, green tea produces a light green or yellow color, with flavors that range from toasty and grassy (pan-fired) to vegetal and lightly astringent (steamed).

Popular Green Tea Varieties: Long Jing (Dragon Well), Bi Luo Chun (Green Snail), Matcha powder, Sencha, Gunpowder.

Oolong (Wulong) Tea: Complex and Layered

Oolong tea sits between green and black tea, with partial oxidation levels that can vary from 8% to 80%. Produced mainly in the Fujian province of China and Taiwan, Oolong tea is known for its rich, layered flavor. During processing, tea makers wither, roll, and lightly oxidize the leaves repeatedly. This intricate approach creates a tea with a smooth, balanced taste and a floral, fruity aroma.

Popular Oolong Tea Varieties: Tie Guan Yin (Iron Goddess of Mercy), Taiwanese Oolong, Milk Oolong, Ginseng Oolong.

Black Tea: Bold and Strong

Black tea is the most widely consumed tea globally, known for its bold flavor and full oxidation. Tea makers fully oxidize black tea leaves, which results in a dark color and robust taste. Black tea is often enjoyed with milk and sugar, making it a popular choice for both hot and iced tea drinks.

Popular Black Tea Varieties: Ceylon Black Tea, Darjeeling, Assam, Yunnan Gold, Lapsang Souchong.

Pu’erh Tea (Dark Tea): Aged and Fermented

Pu’erh tea, also known as Dark Tea, stands out due to its aging and fermentation process. Originating in southwestern China, Pu’erh tea comes in two forms: raw (green) and ripe (dark). Initially, tea leaves are processed similarly to green tea, but instead of a final drying, they undergo a controlled aging process, sometimes lasting for years. This aging creates Pu’erh’s earthy, woody, and smooth flavor, which intensifies over time.

Popular Pu’erh Varieties: Raw Pu’erh, Ripe Pu’erh.

Final Thoughts

Each type of tea offers a unique experience in terms of flavor, aroma, and preparation. Whether you enjoy the delicate flavor of white tea, the fresh notes of green tea, the complex richness of oolong, the boldness of black tea, or the earthy depth of Pu’erh, there’s a tea for every taste. Take the time to explore these varieties and discover the one that suits you best.