Tea 101: Types of Tea

Unlike coffee, all tea is derived from the same plant known as the camellia sinensis plant. A flowering evergreen shrub that produces small white flowers, this plant is native to Asia but today is grown in the tropical and subtropical areas around the world. Traditionally, the tea-growing countries have been China, Japan, India, and Sri Lanka although more recently Bangladesh, Vietnam, and Kenya have also begun to compete in the world market. The differences in tea come from the various ways of processing, growing conditions, and area of the world in which the plant was cultivated. 

In general, there are 6 basic types of tea from which the thousands of varieties we see in the store are made. The six types are: black, green, white, oolong, puer, and yellow. Herbal tea will also be added to this list as a "type" of tea although it is not made using tea leaves. 

Black tea is arguably the most popular of the tea types. Most morning hot teas and the Southern staple sweet tea are made with black tea. To create black tea, tea leaves are allowed to wither and oxidize (sometimes referred to as fermentation), a process in which water evaporates from the leaf and oxygen is absorbed. The leaves undergo full oxidation resulting in leaves that are dark brown or black in color (hence, "black" tea) and that contain a higher caffeine level than other tea types. The caffeine levels in black tea, when brewed, are equivalent to approximately 50-65% of regular coffee. Black tea contains a stronger flavor than green or white teas and can maintain their flavor for several years. 

Green tea varieties have gained popularity in the last several years with the recent interest in matcha, a powder made up of ground green tea leaves. Green undergoes a shorter withering and oxidation process than black tea, as the leaves are heated rapidly to quickly stop the oxidation process. This results in the leaves retaining a green, leafy appearance. Green tea is typically brewed at lower temperatures and for less time, resulting in green tea to also contain less caffeine (only 10-30% when compared to regular coffee).

Oolong tea, also called wulong tea, falls somewhere between green tea and black tea. The leaves undergo partial oxidation so that the flavor is not as subtle as green tea but not as strong as black tea. It is processed immediately after the leaves are harvested and the partial oxidation process leaves the leaves with a dark color and unique fragrance. The caffeine content of oolong tea also falls between green and black teas. The taste of oolong tea is often compared to that of fresh flowers or fruit. 

White tea is the least processed of the types of tea. Using the youngest shoots of the camellia sinensis plant and hand processing them with no oxidation, white tea is generally valued for its subtlety and natural sweetness. Although it can be steeped for longer periods of time at hotter temperatures to yield a higher caffeine level, white tea is typically brewed at a very low temperature, steeped for a short time, and has a low caffeine content. Due to the limitations of having a higher harvesting standard, the availability of white tea is limited and more expensive. 

Puer tea is considered to be the most mysterious of all the teas because the process of making it is a closely guarded secret in China. This aged black tea is treasured for its medicinal properties and earthy flavor. The oxidation process results in a very strong, rich flavor that lacks any bitterness and the tea leaves are often sold in cake or disk form. Due to the fact that puer tea is typically aged for decades after the oxidation process has finished, it is considered to be one of the highest quality teas on the market and therefore is also more expensive. 

Despite puer tea taking decades to make and the creation process being a mystery, yellow tea may actually be rarer. Like puer tea, all yellow tea on the market comes from China. However, yellow tea is more similar to green tea in many ways. It is comparable to green tea in appearance and flavor, yet yellow tea does not contain the grassiness that can sometimes be found in green teas. Yellow tea undergoes more oxidation than green tea and has a longer, slower drying process for its tea leaves. 

Herbal tea, as stated above, does not contain any tea leaves despite its name. Instead, herbal teas are made using dried herbs, fruits, and flowers, meaning that a vast range of delicate flavors is possible. Because herbal tea contains no actual tea, it is ideal for those with dietary restrictions as it is caffeine free. Some of the most common ingredients in herbal teas include chamomile, ginger, lemongrass, peppermint, rosehips, and dried fruits.