Green Tea
Green tea is one of the most popular and widely consumed types of tea in the world. It is made from the leaves of the Camellia sinensis plant, which are quickly steamed or pan-fired to prevent oxidation, preserving their natural green color and fresh, grassy flavor. The taste of green tea can range from light and delicate to more robust and vegetal, depending on the specific variety and how it is processed. Green tea is also celebrated for its potential health benefits, as it contains antioxidants and other beneficial compounds. Popular varieties include Japanese sencha, Chinese dragon well (Longjing), and matcha, each offering a unique taste experience.
Black Tea
Black tea is another major category and is known for its bold flavor and rich color. Produced from the same Camellia sinensis leaves as green tea, black tea undergoes a full oxidation process, which turns the leaves dark brown or black and develops deeper, more robust flavors. Its taste can be malty, fruity, or even smoky, depending on the region and method of production. Black tea is often enjoyed plain or with milk, sugar, or lemon, and serves as the base for many popular blends such as Earl Grey and English Breakfast. In addition to its energizing qualities, black tea contains antioxidants and has long been cherished for its invigorating effect and comforting aroma. Notable varieties include Assam, Darjeeling, and Ceylon, each with its own distinctive character.
White tea
White tea is the least processed of all the traditional tea types, crafted from the young, tender buds and occasionally the newest leaves of the Camellia sinensis plant. These delicate leaves are simply plucked and gently dried, resulting in minimal oxidation and a light, subtle flavor profile. White tea is prized for its natural sweetness, gentle floral or fruity notes, and refreshing character. Because it undergoes so little processing, white tea retains a high concentration of natural antioxidants. Popular varieties, such as Silver Needle (Baihao Yinzhen) and White Peony (Bai Mudan), are cherished for their soft, nuanced taste and smooth mouthfeel, making white tea a favorite among enthusiasts seeking a delicate and refined cup.
Oolong Tea
Oolong tea occupies a unique position between green and black tea, combining characteristics of both through a distinctive semi-oxidation process. The leaves of the Camellia sinensis plant are carefully wilted, partially oxidized, rolled, and then fired, resulting in teas that can range from lightly floral and creamy to bold and toasty, depending on the level of oxidation and style of processing. Oolong teas are appreciated for their complexity, depth of flavor, and captivating aromas, offering notes that may include orchid, honey, stone fruit, or roasted nuts. Originating mainly from China and Taiwan, celebrated varieties such as Tie Guan Yin (Iron Goddess of Mercy) and Da Hong Pao (Big Red Robe) are treasured for their rich taste and intricate craftsmanship. Oolong tea is often enjoyed by those seeking a nuanced and evolving tasting experience in each cup.
Yellow Tea
Yellow tea is a rare and refined category, known for its delicate processing method and exclusive character. Like green tea, yellow tea is made from the young leaves of the Camellia sinensis plant, but with a distinctive twist: after initial pan-firing or steaming, the leaves are allowed to undergo a gentle, slow “yellowing” process, during which they are lightly wrapped and left to mellow. This extra step allows flavors to develop further, creating a tea that is mellow and smooth, with a subtle sweetness, refined floral notes, and a golden-yellow infusion. Yellow tea is less grassy than green tea, offering a softer, rounder profile that is both refreshing and elegant. Notable examples include Junshan Yinzhen and Meng Ding Huang Ya, which are highly prized for their rarity and nuanced taste. Yellow tea’s understated character and careful production have made it a cherished choice among connoisseurs seeking something truly unique.
Pu-erh Tea
Pu-erh tea stands apart as a distinctive and ancient category, revered for its unique fermentation process and remarkable depth of flavor. Originating from China’s Yunnan province, Pu-erh is made from large-leaf varieties of the Camellia sinensis plant. After initial processing, the tea leaves undergo microbial fermentation and aging, sometimes for many years, which imparts a complex, earthy character and an exceptionally smooth texture. Pu-erh teas are often categorized as either “raw” (sheng) or “ripe” (shou), each offering different aging profiles and taste experiences. Raw Pu-erh tends to be brighter and more astringent in its youth, developing nuanced, mellow flavors as it matures, while ripe Pu-erh is noted for its deep, rich notes of earth, wood, and dried fruit, with a velvety mouthfeel. Renowned for its digestive qualities and distinctive aroma, Pu-erh tea is traditionally pressed into cakes or bricks and is highly valued by both collectors and tea enthusiasts who appreciate the evolving flavors that come with time.