A Guide to Every Type of Tea
We get all sorts of questions about the different types of tea. What does it mean if tea is black as opposed to green? Is herbal tea actually tea? Does red tea even exist? We've written this blog post to demystify the colors.
First and foremost, tea comes from the Camellia sinensis plant (except herbal tea, which is made from a lot of other things). Variety is entirely determined by how the leaves are processed, which then affects caffeine level, taste, ideal water temperature, and more. See below for an in-depth breakdown.
Black
Origin: Made around the world in places like China, Vietnam, India, Turkey, and Kenya
Caffeine level: High
Taste: Dark, bold
Process: The tea is either rolled or minced, then highly oxidized
Benefits: Gives you a healthy dose of caffeine with no crash, making it a good substitute for sugary drinks
Fact: The most common tea in the world, people drink black tea everywhere, most often using teabags. Perhaps most popular is English breakfast tea, a mix of a few different black strains. Due to its color, black tea is also called red tea in China.
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 212°F/100°C water. Steep for 4 minutes.
Green
Origin: From China, but produced all over Asia including Japan and Korea
Caffeine level: Low to medium
Taste: Earthy, slightly bitter
Process: Depending on the location, green tea may be roasted, steamed, tumbled, or sun-dried
Benefits: Green tea has the most nutrients of all tea types. It sharpens focus, suppresses appetite, and comes rich in antioxidants.
Fact: Green tea is fleeting, with a short 6-8 month shelf life
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 175°F/80°C water. Steep for 3 minutes.
Herbal
Origin: Various
Caffeine level: None
Taste: Varies
Process: Herbal tea is created by blending aromatic herbs, all sourced and farmed in a unique way
Benefits: There are many possibilities—herbal tea is fundamentally medicinal
Fact: Also known as a tisane, herbal tea is not technically tea because as it doesn’t come from Camellia sinensis. Rather, tisanes use aromatic herbs and plants such as rooibos, rose petals, and orange zest.
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 210°F/98°C water. Steep for 4 minutes.
Oolong
Origin: Wuyi mountains, China. Produced often in the Fujian province
Caffeine level: Medium to high
Taste: Woodsy, smoky
Process: Oolong is withered and ripped apart to release flavor. This process can continue for hours until the tea master deems the leaves at optimal oxidation level. It then goes through a firing (or roasting) and rolling process.
Benefits: None in particular, aside from the overall health benefits of tea
Fact: You can steep this tea at least nine times. Oolong is commonly used in Chinese tea ceremonies, steeped in a lidded gaiwan bowl.
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 195°F/90°C water. Steep for 2 minutes.
White
Origin: Mostly from Fujian, China
Caffeine level: Low
Taste: Delicate, nuanced, a little sweet
Process: Barely altered from its original form, white tea nevertheless takes the longest time to process. It has a long withering period and is later baked at a low heat.
Benefits: Full of antioxidants, helps to strengthen immune system
Fact: It’s called white tea because of its light, fuzzy coating.
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 185°F/85°C water. Steep for 2 minutes.
Pu'er(h)
Origin: Yunnan province, China
Caffeine level: High
Taste: Complex, with notes of earth, leather, and even chocolate
Process: Fermented and packed into cakes, then aged for several years
Benefits: Full of probiotics
Fact: Because it’s fermented, pu'erh tea gets better with age (like a fine wine)
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 200°F/95°C water. Steep for 2 minutes.
Yellow
Origin: China
Caffeine level: Low to medium
Taste: Delicate, fresh, earthy
Process: Prepared similarly to green tea with an extra step called heaping, which involves wrapping it in a damp cloth
Benefits: Full of amino acids and vitamins
Fact: This is a very expensive and rare tea, produced in just a couple areas of China. During peak season, yellow tea can go for three times the price of black.
Prep instructions: Use 1tsp/4g tea per 8 oz water. Use 174°F/80°C water. Steep for 2 minutes.