Tea types explained

Whether green tea, black tea, or oolong – all "true" teas come from the same plant: Camellia sinensis. The difference lies not in the plant itself, but in the processing of the leaves. Oxidation, drying, and rolling determine its character, color, and taste.

Here is an overview of the most important types of tea.

Green Tea

Green tea is not oxidized after harvesting. The fresh leaves are briefly heated – either by steaming or roasting – to stop oxidation.

The result is a fresh, often grassy or slightly tart taste with a clear structure. Depending on its origin, green tea can taste soft and sweet or strong and vegetal.

Typically Japanese are steamed, bright green teas. In China, roasted varieties with nutty notes often dominate.

Black Tea

Black tea is fully oxidized. The leaves react with oxygen, which changes their color and aroma.

It tastes strong, malty, or fruity and usually has a dark, coppery infusion. Well-known growing regions include India, Sri Lanka (Ceylon), and China.

Black tea is suitable plain, with milk, or as a base for flavored blends.

Oolong

Oolong lies between green and black tea. Oxidation is controlled and stopped early.

Depending on the processing method, Oolong can taste light and floral or strong and roasted. The variety is particularly great because the degree of oxidation can vary widely.

Many Oolong teas are excellent for multiple infusions.

White Tea

White tea is processed particularly gently. Young buds and leaves are only lightly dried and minimally oxidized.

The aroma is often mild, soft, and delicate. White tea appears understated but can certainly be full of character.

Yellow Tea

Yellow tea is rare and processed similarly to green tea, but undergoes an additional maturation step. This creates milder, rounder flavors without pronounced grassiness.

Pu-Erh

Pu-Erh is a post-fermented tea from China. Through controlled aging, it develops earthy, deep, and sometimes strong notes.

It is often pressed and can mature for years.

Herbal and Fruit Teas

Strictly speaking, herbal and fruit teas are not "true" teas, as they do not come from the tea plant. They consist of flowers, herbs, spices, or fruit pieces.

They are caffeine-free and offer a wide range of flavors – from mild and floral to intensely fruity.

Conclusion

All true teas come from the same plant – their differences arise from the processing method. The degree of oxidation, origin, and leaf quality shape their character and taste.

If you want to try different types of tea, you will find a large selection of green tea, black tea, oolong, white tea, and caffeine-free blends in our assortment.