types of tea

A simple cup of tea can boost your wellbeing and brighten your day. The world of tea is incredibly diverse – each variety gets its unique character from where it grows and how it’s processed, creating thousands of different options from traditional leaf teas to aromatic herbal blends and warming spiced varieties. When you’re faced with so many choices, whether you’re just starting your tea journey or exploring new tastes, it helps to understand the main types of tea so you can find the ones that will become your favorites.

what makes tea “tea” ?

Tea comes from the leaves of Camellia sinensis, a shrub or small tree that thrives in subtropical and tropical regions. The taste and quality of a tea depend on three main factors – the variety of the plant, the environment where it’s grown, and the way the leaves are processed. While there are countless varieties, teas are generally grouped into six main types. All of these originated in China, and although the plant and growing region play a big role, it’s the processing that truly defines each type. Every category has its own signature method, shaping the flavour, aroma, and character of the tea in your cup.

1. white tea

White tea is a delicate, minimally processed tea with a light body and mild flavor. It has a crisp, clean finish and tends to be very low in caffeine. It is minimally processed before being dried. It’s harvested from the very first tips and buds of the tea plant, experiencing minimal oxidation. It is primarily produced in China’s Fujian province, with some specialty varieties from Nepal, Taiwan, and Sri Lanka.

2. green tea

Green tea often brews up a light green or yellow color. It has a lighter body and milder taste, containing about half as much caffeine as black tea. Popular green teas include Gunpowder, Jasmine Yin Cloud, and Moroccan Mint. It’s harvested and then immediately steamed or pan-fired to halt the oxidation process. This gives green tea leaves their bright green color and light, vegetal taste. The leaves are then rolled or pressed into their final shape and dried. It is primarily produced in China and Japan. Japanese green teas are steamed and tend to have a slightly savory, oceanic quality, brewing up light emerald green. Chinese green teas are pan-fired, tend to be milder, and brew up a soft golden color. Popular varieties include Sencha, Dragon Well, and Gunpowder.

3. yellow tea

Yellow tea is one of the rarest tea types, with a mellow, smooth character and hints of honey and fruit. It undergoes a special “yellowing” process similar to green tea, but with an additional step where damp leaves are wrapped and gently heated. This creates the characteristic yellow color and delicate flavor. While yellow tea isn’t traditionally used in making Indian chai due to its rarity and delicate nature, understanding it helps appreciate the full spectrum of tea processing and how different methods create different flavors – knowledge that makes you a more informed tea lover when choosing your tea base.

4. oolong tea

Oolong is a partially oxidized tea, placing it between black and green teas. These teas can range from 10-80% oxidation and brew anywhere from pale yellow to rich amber. Many oolongs can be re-infused multiple times, with subtle flavor differences in each cup.The Oolong teas are harvested, wilted, then undergo partial oxidation. Some are oxidized briefly, others almost to black tea level. Many are hand-shaped into small, tightly rolled balls before being dried and packaged. And it is primarily produced in China and Taiwan. Chinese regions include the Wuyi Mountains and Anxi in Fujian province. Taiwan is famed for specialty oolongs, including the highly sought-after Milk Oolong.

5. pu-erh tea

Pu-erh tea is an aged, partially fermented tea similar to black tea in character. It brews an inky brown-black color with a full body and rich, earthy, deeply satisfying taste. These teas contain about the same caffeine as black tea. Initially it is processed like green tea – steamed to halt oxidation, then shaped and dried. After drying, leaves undergo fermentation. Sheng pu-erh uses traditional aging, while Shou pu-erh uses modern, accelerated fermentation. Both are often aged for years to develop complex flavors. It originated in the city of Pu-erh in Yunnan province, China, and is still primarily produced there. Like champagne or parmesan, only teas from Yunnan can officially be called pu-erh.

6. black tea

Black teas are relatively high in caffeine and brew up a dark, coppery color with stronger, more robust flavor than other tea types. Tea leaves are harvested, wilted, and lightly crushed. The leaves are then fully oxidized, turning them brownish-black. Black tea comes in different processing styles:

• • Orthodox black tea uses a traditional, whole-leaf method that preserves complex flavors.
• • CTC (Crush, Tear, Curl) creates small, pellet-like granules that are strong and quick brewing, commonly used for chai and tea bags.
• • Smoked black teas, like Lapsang Souchong, are dried over pinewood fires for a distinctive smoky aroma.

It is primarily produced in China and India, with other countries like Sri Lanka, Nepal, Vietnam, and Kenya. Indian black teas tend to be stronger and more robust, perfect for breakfast blends with milk and sweetener. Chinese black teas are lighter and mellower, usually consumed without additions.

herbal blends and spiced teas

Not all teas come from the Camellia sinensis plant. Herbal infusions, or tisanes, are made from flowers, herbs, fruits, and spices. Chamomile, peppermint, hibiscus, and rooibos are popular caffeine-free options. Masala chai, a beloved spiced drink from India, blends black tea with cardamom, cinnamon, cloves, ginger, and more for a warming, aromatic cup.

making the connection

The perfect tea/chai starts with understanding your tea base. Everything else – the spices, the milk, the technique – builds from this foundation. The best tea for chai is the one that makes you smile when you drink it, and tea is meant to bring joy, not stress – and now you have the knowledge to explore with confidence!