Tea Made Simple
- Lorna Owens-CEO
- Sep 20
- 1 min read
All true teas come from one plant — Camellia sinensis. What makes them different is how the leaves are processed. Here are the major kinds:
1. White Tea
- The most delicate form.
- Made from young buds or leaves that are simply plucked and allowed to wither and dry with minimal handling.
- Flavor: soft, subtle, light, sometimes a bit sweet or floral.
2. Green Tea
- Leaves are harvested and quickly heated by steaming or pan-firing to stop oxidation.
- This preserves the fresh, grassy or vegetal flavors and the green color.
- A lighter body, can be vibrant or mellow depending on style and region.
3. Oolong Tea
- Somewhere between green and black.
- Partially oxidized — not fully “green” or fully “black.”
- Complex flavor profile: floral, fruity, creamy, or slightly roasted depending on how it’s processed.
4. Black Tea
- Fully oxidized.
- Rich, robust, often bold with strong flavors like malt, stone fruit, chocolate, or honey.
- It’s generally darker in color and stronger in taste.
5. Pu’erh Tea
- Aged and fermented tea.
- Deep, earthy, sometimes musty in a good way — develops over time like fine wine.
- Origin typically China (Yunnan province).
