The Types of Tea: Explained
Welcome to an exciting journey into the world of true teas! In this article, we will be exploring the seven different kinds of true teas: black, oolong, green, white, pu-erh, purple, and yellow. If you're a tea enthusiast or just curious about the different types of tea available, you're in for a treat. We'll delve into the unique characteristics and flavors of each type of true tea, their origins, processing methods, and brewing techniques. From the bold and robust flavors of black tea to the delicate and floral notes of white tea, and the complex and earthy profiles of pu-erh and oolong teas, there's something for everyone to discover. So, grab a cup of your favorite tea and join us as we embark on an aromatic and flavorful journey through the diverse world of true teas!
Learn the differences between single origin tea, blends, scented or flavored teas, smoked or roasted teas, and aged teas. Also review a selection of herbal teas and learn why infusions from herbs are not the same as true tea.
Unveiling the Secrets of True Teas: Exploring the 7 Types of Black, Oolong, Green, White, Pu-erh, Purple, and Yellow Teas
From bold blacks to delicate whites: Read our comprehensive guide to the 7 types of true teas, including black, oolong, green, white, pu-erh, purple, and yellow teas.
The Tea Plant
The tea plant, scientifically known as Camellia sinensis, is a species of evergreen shrub that belongs to the family Theaceae. The tea plant is native to Asia, specifically the regions of China and India.
Tea cultivation has a long history and has spread to various parts of the world. Today, tea is grown in many countries across the globe, including China, India, Japan, Sri Lanka, Kenya, Indonesia, Taiwan, Turkey, Nepal, Vietnam, Argentina, and many others. Each region has its unique climate, soil, and processing methods that contribute to the distinct flavors and characteristics of the teas produced there.
Tea is an incredibly versatile plant that can thrive in diverse environments, ranging from high altitudes to tropical lowlands. The cultivation of tea requires specific conditions such as well-drained soil, ample rainfall or irrigation, and moderate temperatures. The tea plant is grown in designated tea gardens or estates, and the leaves are carefully harvested, processed, and crafted to create the various types of tea that are enjoyed by millions of people around the world.
Loose Leaf vs Tea Bags
Tea, from the Camellia sinensis plant is made into either higher quality loose leaf or into lesser quality tea bags. Loose leaf tea is ideal for using for tea tasting sessions. Whole leaf tea is made from the whole leaf, there are different grades of loose leaf ranging from finest unbroken golden tippy leaves to leaves that are broken. Smaller, slightly broken loose leaf tea is ideal for the practice of tea leaf reading. Most tea bags are made from the leftover dust and fannings of the tea. After tea has been harvested and processed, it is sorted by size. The larger leaves are used for more expensive loose leaf tea and the remaining broken leaves, including the dust and fannings are sold for lesser quality teas, for use in tea bags and some tea blends.
Single Estate Teas vs Blended Teas
Single estate tea or single origin tea simply refers to a tea that is grown in one particular region. Popular single estate teas include Assam, Nilgiri and Darjeeling tea. Blends such as English breakfast, are made of different teas from different regions. Popular English breakfast is traditionally made from a blend of Assam, Ceylon, Kenyan and sometimes Chinese Keemun is used.
Flavoured and Scented Teas
Different tea strains will have have unique flavor profiles but some are also additionally flavored or scented. Scented teas are made by adding ingredients to the tea when the tea is being processed. They are scented using whole ingredients such as flowers, seeds, herbs, spices or fruits. Tea is porous and will soak up the smells from other nearby ingredients. An example of a popular scented tea is jasmine green tea. Jasmine tea is made by being mixed multiple times with jasmine flowers to take on the well known floral scent. Flavored teas are created after the tea is processed where natural or artificial flavorings are added to the tea. An example of a popular flavored tea is Earl grey. This famous blended black tea is flavored with citrusy bergamot oil.
READ MORE: The Different Types of Blended, Scented and Flavored Teas
Roasted and Smoked Teas
Some teas are roasted or smoked to give flavor. Famous smoked teas include lapsang souchong and Russian caravan tea. Sometimes these teas are flavored with smoke rather than actually being smoked, and other times the teas are roasted when they are being processed. Roasting the leaves creates a darker and more interesting note to the flavor and aroma. Japanese hojicha is an example of a popular roasted green tea. Hojicha tea is roasted after the leaves are steamed to give this green tea its distinctive dark color, and bold smoky taste.
Grades of Tea
Once a tea type has been processed, the quality of each leaf is determined and sorted. The less broken the leaves and the more tea buds, the higher the tea grade. Many tea plantations use the British tea grading system. Each code has a meaning and the tea is sorted in these groups:
P: Peko smaller, shorter leaves than OP (Pekoe means leaves plucked as a whole two leaves plus a tea bud)
OP: Orange Pekoe long, thin, tightly rolled leaves (Orange Pekoe means a full tea leaf with no buds)
FOP: Flowery Orange Pekoe. longer leaf than an OP but not as tightly rolled
GFOP: Golden Flowery Orange Pekoe
FOP: with some golden tips
TGFOP: Tippy Golden Flowery Orange Pekoe
GFOP: with more golden tips
FTGOP: Finest Tippy Golden Flowery Orange Pekoe (Finest Tippy Golden Flowery Orange Pekoe is an exceptional graded quality tea)
BOP: Broken Orange Pekoe OP leaves that are broken
FBOP: Flowery Broken Orange Pekoe
FOP: leaves that are broken
Some tea producers use the ‘CTC’ method when producing tea, especially strong black teas. CTC stands for crush, tear, curl. This method allows for the leaves to be made into smaller pieces suitable for blending and for use in tea bags. The leaves are crushed, torn and curled. This method gives tea a richer and more full bodied taste and texture as it allows for a larger surface area and it releases some of the aromatic tea oils. The CTC approach is ideal for making black tea bolder and richer for use in tea bags as tea bags are designed for a quick steep.
The Different Types of Tea
The main categories of tea include black, pu-erh, oolong, green, white, yellow and purple tea. Let’s take a look at each of these in more detail:
Black Tea
Black tea is a type of true tea that is known for its bold and robust flavor profile. It is fully oxidized, resulting in dark-colored leaves and a distinctively strong taste. The origins of black tea can be traced back to China, where it was first discovered and later spread to other tea-producing regions around the world. The processing of black tea involves withering, rolling, oxidation, and firing, which creates the dark color and rich flavor. The leaves are typically brewed using boiling water and steeped for a longer time compared to other types of tea, resulting in a dark liquor with notes of malt, caramel, and sometimes floral or fruity undertones. Black tea is popularly used in breakfast blends, iced teas, and flavored teas, and it is often a tea enjoyed with milk, sugar, or lemon, depending on personal preference.
Popular black teas include:
English Breakfast: This is a classic black tea blend that typically combines teas from different regions, such as Assam, Ceylon, and Kenya, to create a bold and robust flavor with a malty profile. It is a popular choice for a hearty breakfast tea, often enjoyed with milk and sugar. English breakfast is the most popular tea in England.
Earl Grey: Earl Grey is a flavored black tea that is infused with bergamot oil, a citrus fruit, which gives it a distinctive floral and citrusy aroma. It is known for its unique and refreshing taste, often enjoyed without any additives or with a touch of milk and honey.
Darjeeling: Darjeeling black tea is a high-quality tea grown in the Darjeeling region of India. It is often referred to as the "champagne of teas" due to its delicate and muscatel flavor with floral and fruity notes. Darjeeling tea is typically brewed without milk or sugar to fully appreciate its unique characteristics.
Lapsang Souchong: Lapsang Souchong is a Chinese black tea that is known for its smoky flavor. The tea leaves are dried over pine wood fires, which imparts a distinct smoky aroma and flavor to the leaves. It is a bold and unique tea that is often enjoyed by those who appreciate smoky flavors.
Keemun: Keemun is a black tea from China that is known for its wine-like and fruity flavor with a hint of sweetness. It has a smooth and mellow taste, often described as having notes of red fruits, chocolate, and floral undertones. Keemun is a popular choice for those who enjoy a refined and complex black tea.
Read delicious black tea recipes:
Explore the Richness of Black Tea: Your Comprehensive Guide to Exploring the World of True Teas
Discover the rich bold flavors and the origins of black tea in this comprehensive guide to the various types of true teas.
Pu-erh Tea
Pu-erh (pronounced PU-AR) is a type of fermented tea that originates from the Yunnan province of China. What sets pu-erh apart is its unique and complex flavor profile that evolves with time. It can have earthy, musty, and sometimes even mushroom-like flavors, with a smooth and velvety mouthfeel. Pu-erh is known for its distinctively rich, dark, and aged appearance. The processing of pu-erh involves harvesting, withering, and then undergoing a fermentation process that can last for months or even years. This fermentation process results in the unique flavors and characteristics of pu-erh tea. Pu-erh tea is often compressed into cakes, bricks, or tuocha shapes for aging and storage. It can be brewed using boiling water and steeped multiple times, with each steeping revealing different layers of flavor. Pu-erh is highly regarded for its potential health benefits and is often cherished by tea connoisseurs for its complex and intriguing taste profiles that continue to develop with age.
Oolong Tea
Oolong tea (wulong tea) is a partially oxidized tea that falls between the categories of black and green tea, offering a wide range of unique flavors and characteristics. It is often known for its floral, fruity, and sometimes creamy taste profiles, with variations that can range from light and delicate to rich and robust. Oolong tea is believed to have originated in China, particularly in the Fujian province, and has a rich history spanning centuries. The processing of oolong tea involves withering, tossing or shaking to bruise the leaves, oxidation to varying degrees, and firing to halt oxidation. This unique processing method results in a distinctive flavor profile that sets oolong tea apart from other types of tea. Oolong tea is typically brewed using water that is not quite boiling and steeped for shorter durations compared to black tea, with multiple infusions to fully enjoy the evolving flavors. Oolong tea is prized by tea enthusiasts for its complexity and diversity, with different oolong teas offering a wide range of flavors and aromas that can vary greatly depending on the processing methods and terroir of the tea leaves.
Popular oolong teas include:
Tie Guan Yin (Iron Goddess of Mercy): Tie Guan Yin is a popular Chinese oolong tea known for its floral and creamy taste profile. It is often characterized by its delicate and refreshing flavors with notes of orchid, lilac, and buttery undertones.
Dong Ding (Frozen Summit): Dong Ding is a Taiwanese oolong tea that is known for its roasted and slightly oxidized leaves, resulting in a unique flavor profile with hints of caramel, roasted nuts, and honey. It has a medium body and a smooth, lingering aftertaste.
Oriental Beauty: Oriental Beauty, also known as Bai Hao or Dongfang Meiren, is a unique Taiwanese oolong tea that is heavily oxidized and often features leaves with distinctive white tips. It is known for its complex and sweet flavor profile with notes of honey, peach, and muscat grape.
Da Hong Pao (Big Red Robe): Da Hong Pao is a famous Chinese oolong tea that is known for its rich and robust flavors with hints of mineral notes and a lingering sweet aftertaste. It is often regarded as a premium tea and is highly prized by tea connoisseurs.
High Mountain Oolongs: High Mountain oolongs refer to oolong teas grown in high-altitude regions such as Taiwan's Alishan, Li Shan, and Shan Lin Xi. These teas are known for their unique terroir-driven flavors, which can vary depending on the specific mountain and elevation. They often have floral, creamy, and buttery flavors with a smooth mouthfeel and a long-lasting aftertaste.
Explore the Complexicity of Oolong Tea: Your Comprehensive Guide to Exploring the World of True Teas
Explore the unique characteristics and flavors of oolong tea in this comprehensive guide to the different tea types.
Purple Tea
Purple tea is a relatively rare and unique type of tea that is known for its distinctive purple-hued leaves and unique flavor profile. It is believed to have originated in Kenya, where it is also known as "Kenyan Purple Tea." Purple tea is characterized by its sweet, floral, and fruity flavors, with notes of blackcurrant, raspberry, and plum. The purple color of the leaves comes from the presence of anthocyanins, which are antioxidants that give the tea its distinct hue. The processing of purple tea is similar to that of black tea, involving withering, rolling, oxidation, and firing. However, the leaves are carefully handled to preserve the purple color and unique flavor profile. Brewing techniques for purple tea are similar to black tea, with boiling water and longer steeping times, typically ranging from 3-5 minutes. Purple tea is gaining popularity for its unique taste and potential health benefits associated with its high anthocyanin content.
Green Tea
Green tea is a type of tea that is known for its fresh, grassy flavors and vibrant green color. It is often regarded as one of the healthiest types of tea due to its high levels of antioxidants and other beneficial compounds. Green tea is believed to have originated in China, and it has a long history of consumption in Asian cultures. Green tea leaves are typically picked, quickly steamed or pan-fired to prevent oxidation, and then rolled and dried to preserve their natural color and flavor. This minimal oxidation process helps retain the natural flavors and characteristics of the tea leaves. Green tea can vary greatly in taste, ranging from sweet and floral to savory and vegetal, with notes of seaweed, spinach, and chestnut. Brewing techniques for green tea generally involve lower water temperatures (around 160-180°F) and shorter steeping times (1-3 minutes) to avoid over-extraction and bitterness. Green tea is enjoyed for its fresh and invigorating flavors, as well as its potential health benefits.
Matcha is a type of green tea is known for its vibrant green color, which comes from shade-grown tea leaves that are ground into a fine powder, resulting in a unique and rich flavor profile with notes of umami, sweetness, and a creamy mouthfeel.
Popular green teas include:
Sencha: Sencha is one of the most popular and widely consumed green teas in Japan. It is known for its vibrant green color, refreshing taste, and grassy flavor profile with hints of seaweed, spinach, and a subtle sweetness.
Dragonwell (Longjing): Dragonwell, also known as Longjing, is a famous Chinese green tea from the Hangzhou region. It is known for its distinct flat leaves, delicate chestnut-like flavor, and lingering floral aroma.
Gyokuro: Gyokuro is a high-quality Japanese green tea that is shaded for several weeks before harvest, resulting in a unique taste profile with a sweet and savory flavor, rich umami notes, and a smooth mouthfeel.
Gunpowder: Gunpowder green tea is a Chinese green tea that is tightly rolled into small pellets resembling gunpowder, hence its name. It has a bold flavor with a slightly smoky taste and is often used in Moroccan mint tea and other flavored tea blends.
Hojicha: Hojicha is a Japanese green tea that is roasted, giving it a unique flavor profile with a toasty, nutty taste and a reddish-brown color. It has a milder taste compared to other green teas, making it a popular choice for those who prefer a less grassy flavor profile.
Read green tea recipes:
White Tea
White tea is a delicate and subtle type of tea that is known for its light flavor profile and minimal processing. It is often considered the least processed of all tea types, with leaves that are simply plucked and allowed to wither and dry in natural sunlight or indoors. White tea is characterized by its light color, ranging from pale green to silver or white, and its delicate, floral, and sweet flavor with subtle hints of honey, melon, and apricot. White tea is believed to have originated in China, specifically in the Fujian province, and it is now also produced in other countries like India and Sri Lanka. The minimal processing of white tea helps to preserve the natural characteristics of the tea leaves, resulting in a delicate and nuanced flavor profile. Brewing techniques for white tea generally involve lower water temperatures (around 170-185°F) and shorter steeping times (2-4 minutes) to highlight its delicate flavors. White tea is highly prized for its subtle taste and potential health benefits due to its high antioxidant content.
Popular white teas include:
Silver Needle (Baihao Yinzhen): Silver Needle is one of the most famous and highly prized white teas, known for its delicate and luxurious flavor. It is made from only the young, unopened buds of the tea plant, which are covered in fine silvery-white hairs, and it brews into a light, sweet and floral infusion.
White Peony (Bai Mudan): White Peony is another popular white tea that consists of both unopened buds and young leaves. It has a slightly bolder flavor compared to Silver Needle, with a mix of floral and fruity notes, and a fuller mouthfeel.
Shou Mei: Shou Mei is a type of white tea that is made from more mature leaves and has a slightly stronger flavor profile compared to Silver Needle and White Peony. It brews into a golden-colored infusion with a mellow taste that has hints of sweetness, hay, and dried fruit.
Gong Mei: Gong Mei is a lower grade white tea that is made from larger and more mature leaves compared to Silver Needle, White Peony, and Shou Mei. It has a darker color and a stronger flavor with earthy notes and a slightly astringent finish.
Darjeeling White: Darjeeling White is a unique type of white tea that is grown in the Darjeeling region of India. It has a floral and muscatel flavor profile similar to Darjeeling black tea, but with a lighter and more delicate character. Darjeeling White is highly sought after for its complex and nuanced taste.
The Delicacy of White Tea: Discovering the Unique Characteristics and Flavors in This Comprehensive Guide to True Teas
Discover the delicate nuances and flavors of white tea in this comprehensive guide to the different types of true teas.
Yellow Tea
Yellow tea is a rare and prized type of tea known for its unique flavor profile and processing methods. It is a partially fermented tea, often considered a bridge between green and oolong teas, with a flavor profile that falls between the two. Yellow tea is characterized by its distinctive yellowish color, which is achieved through a special oxidation and "smothering" process during production. This process involves allowing the tea leaves to slightly oxidize, then wrapping them in cloth and allowing them to "sweat" to further develop their flavor. Yellow tea has a smooth, mellow, and sweet taste with hints of grassy notes, floral undertones, and a characteristic "yellow" aroma. Yellow tea is believed to have originated in China, particularly in the provinces of Hunan and Sichuan, and it is still predominantly produced in China today, although in limited quantities. Brewing techniques for yellow tea generally involve using lower water temperatures (around 170-185°F) and shorter steeping times (2-3 minutes) to bring out its unique flavors while avoiding bitterness. Yellow tea is often considered a rare and luxurious treat for tea connoisseurs due to its unique processing methods and complex flavor profile.
Herbal Tea
Herbal teas are not true teas as they do not come from the Camellia sinensis plant and should be referred to as tisanes or herbal infusions. This type of tea is enjoyed just as we enjoy tea but is made from other herbs, spices, seeds, fruits or even flowers for flower tea. Here are some popular herbal teas:
Rooibos, pronounced “ROY-BOSS” is a naturally caffeine free herbal tisane from South Africa. The health benefits of rooibos include anti inflammatory effects, is beneficial to those with eczema and allergies, and also may have anti aging qualities.
Yerba mate is a popular herbal tisane naturally high in caffeine from South America. Yerba mate is made by steeping the leaves in a traditional cup known as a gourd.
Chamomile tea is made from an infusion of dried chamomile flowers and has been used for medicinal purposes for centuries. Chamomile is naturally caffeine free and has soothing qualities and so is ideal to enjoy before bedtime.
Hibiscus is a pretty tropical flower that produces a tart cranberry like tasting infusion. The health benefits of hibiscus include having anti inflammatory properties, help support skin health and aid in the relief of period pains.
Adaptogenic tea is made from various adaptogenic herbs and spices such as ashwagandha, turmeric and certain medicinal mushrooms. Adaptogens are believed to have anti stress properties.
Coffee leaf tea is a tisane made from an infusion of the leaves of the coffea plant, the same plant that produces coffee beans. Coffee leaf tea doesn’t taste anything like coffee and unlike coffee, is naturally low in caffeine.
Exploring the World of True Teas
True teas, including black, oolong, green, white, pu-erh, purple, and yellow teas, offer a fascinating journey into the diverse and rich world of tea. From the bold and robust flavors of black tea to the delicate and complex profiles of oolong, green, and white teas, to the unique and rare characteristics of pu-erh, purple, and yellow teas, each type of tea presents its own distinct qualities and brewing techniques. Whether you are a tea connoisseur or a curious tea enthusiast, exploring the world of true teas can be an exciting adventure, offering a multitude of flavors, origins, processing methods, and brewing techniques to discover and enjoy. So, sip, savor, and immerse yourself in the captivating world of true teas, and let your taste buds embark on a sensory journey like no other.
