Did you know that green tea, black tea, oolong tea, and white tea all come from the same plant?

They all originate from the Camelia sinensis plant. It’s fascinating that one single plant can offer such a wide variety of flavors. Some studies have also shown that tea consumption may benefit heart health, metabolism, and mental focus while providing antioxidants.

In this post, we will explore the different types of tea and what makes each one unique.

All true tea comes from the leaves of the Camellia sinensis plant. While the flavor and characteristics of tea vary depending on how it’s grown, harvested, and processed, the key differences between tea types primarily come from oxidation – a natural chemical reaction that occurs when tea leaves are exposed to air.

Teas can be minimally processed, like white tea, or undergo extensive oxidation and fermentation, like black or pu-erh tea. While there are herbal infusions like chamomile or rooibos, these aren’t technically “tea” since they don’t come from the Camellia sinensis plant.

White tea is the least processed and oxidized of all teas. It is made from young tea leaves and buds that are simply dried. It has a delicate, naturally sweet taste with subtle floral notes. Popular types of white tea include Silver Needle, made exclusively from young buds, and White Peony, which includes both buds and leaves for a fuller body. Aged white tea develops deeper flavors over time, often with hints of honey and dried fruit. The young buds are covered in silvery-white hairs, giving the tea its name.

Green tea is unoxidized, meaning the leaves are quickly dried or steamed after being picked to deactivate enzymes that cause oxidation. These enzymes, if left active, would cause the leaves to darken and develop deeper, more robust flavors, as seen in oolong and black teas. By stopping oxidation early, green tea retains its fresh flavors and green color.

Even within green tea, the flavor profiles are vastly different. For example, Chinese green teas, such as Dragon Well (Longijing), are pan-fried, resulting in a nutty and slightly sweet taste, while Japanese green teas, like Sencha and Matcha, are steamed, which gives them a vegetal, umami-rich flavor,. Matcha, in particular, is often whisked with hot water in a tea bowl.

Another unique Japanese green tea is Hojicha. Unlike most green teas, Hojicha is roasted, giving it a reddish-brown color and a toasty, caramel-like aroma. The roasting process reduces bitterness and caffeine content, making it a popular evening tea. Its warm, soothing flavor makes it distinct from the grassy notes of other green teas.

Oolong tea falls between green and black tea in terms of oxidation, offering a complex flavor profile that can range from floral and fruity to toasty and rich. This tea is especially popular in China and Taiwan.

Famous varieties include Tieguanyin, a light, floral oolong from China, and Da Hong Pao, a dark, roasted oolong with a deep, mineral-rich taste. In Taiwan, high-mountain oolongs like Alishan are prized for their smooth, creamy texture and fresh, floral aroma.

Black tea is fully oxidized, giving it a bold flavor and dark color. It is commonly enjoyed with milk and sugar. Some well-known black teas include Assam and Darjeeling from India.

Black tea is especially popular in Western countries because in the past, it could withstand long sea voyages unlike the more delicate tea. Popular black tea blends include Earl Gray, flavored with bergamot, and English Breakfast, a robust, malty tea often enjoyed in the morning. In China, traditional black teas like Lapsang Souchong have a distinct smoky aroma due to their unique drying process over pinewood fires.

Fermented teas undergo microbial fermentation, which enhances their depth of flavor. The most famous type of fermented tea is Pu-erh tea from Yunnan, China. Pu-erh can be either raw (Sheng) or ripe (Shou) — raw Pu-erh ages and develops complex flavors over time, while ripe Pu-erh undergoes an accelerated fermentation process to produce a deep, earthy taste.

Because of its aging potential, high-quality Pu-erh is highly valued in China. Although many people refer to all fermented teas from China as Pu-erh, the term “Pu-erh” is reserved for teas produced in the Yunnan region, much like how Champagne refers only to sparkling wines from the Champagne region in France. Heicha refers to post-fermented teas, of which Pu-erh is the most famous. While all Pu-erh is Heicha, not all Heicha is Pu-erh.

There are also lesser-known varieties like Awa-bancha from Japan, which undergoes lactic acid fermentation.

While not technically tea — since they do not come from the Camellia sinensis plant — herbal teas have been enjoyed for centuries as well. These infusions are made from herbs, flowers, fruits, or spices and contain no caffeine (unless blended with real tea). Popular types of herbal teas include chamomile tea, peppermint tea, rooibos tea, and hibiscus tea.

The world of tea is vast and rich with a history spanning thousands of years. This post only scratches the surface of what tea can offer. So stay tuned as we dive into these subcategories, with a special focus on Japanese teas!