Kinds of Tea: A Complete Guide to Tea Types & Varieties
When it comes to the many kinds of tea enjoyed around the world, most people are surprised to discover just how many distinct tea types exist beyond the everyday cup of black or green. From delicate white tea and earthy pu-erh to the rarer yellow and even purple varieties, each type tells its own story through flavour, aroma, and tradition. These teas may all come from the same plant, Camellia sinensis, but the way they are processed, oxidised, fermented, or carefully dried, creates an incredible range of colours, tastes, and caffeine levels. In this guide, we’ll explore the seven main types of tea, comparing their differences, unique health benefits, and how to brew them so you can find the one that best matches your taste and mood.
The Tea Plant: Where All Types of Tea Begin
Camellia sinensis and the origin of tea types
All the different types of tea come from a single plant: Camellia sinensis. This evergreen shrub, part of the Theaceae family, is native to Asia and has been cultivated for thousands of years. The earliest traditions of kinds of tea began in China and India, spreading across Asia before reaching the rest of the world.
How climate and soil create various types of tea
What makes tea so unique is the way it reflects the environment where it’s grown. Soil, altitude, and climate shape the final flavour, creating the distinctive profiles we taste in the many tea types we drink today. From the misty mountains of Japan to the sun-soaked plains of Assam in India, every region adds its own character.
Why China and India remain central to kinds of tea today
China and India remain the world’s most important producers of various types of tea, from earthy pu-erh and fragrant jasmine in China to bold Assam and delicate Darjeeling in India. Together, these regions have defined much of the global tea culture and continue to influence modern blends.
Continue to read about 👉 the history of tea
Loose Leaf vs Tea Bags
Why loose-leaf tea offers a fuller flavour
Loose-leaf teas, whether delicate kinds of green tea or robust kinds of black tea, are made from whole or lightly broken leaves. They release complex flavours, making them ideal for tea tastings or mindful brewing sessions.
How tea bags are made from different grades of tea types
By contrast, tea bags often use the smaller broken leaves, fannings, or dust left over after sorting. While convenient, they typically lack the depth of flavour found in higher quality tea types.
When to choose loose leaf over bagged tea
If you want to truly appreciate the character of different kinds of tea, loose leaf is the way to go. But when convenience is key, tea bags are still a useful option, especially for strong, brisk brews such as CTC-style Assam.
Single Estate Teas vs Blended Teas
Famous single-origin types of tea from India (Assam, Darjeeling, Nilgiri)
Single estate teas, also called single origin, come from one specific region or garden. Well-known examples include Darjeeling, Nilgiri, and Assam, each a distinct type of tea from India with unique flavour profiles.
Continue reading about 👉 single estate teas
Popular tea blends: English Breakfast, Earl Grey, and beyond
Blends combine leaves from different regions to create balance and consistency. English Breakfast often includes kinds of black tea from Assam, Ceylon, and Kenya, while Earl Grey is a famous blend flavoured with bergamot oil.
How blending combines kinds of Chinese tea, Indian tea, and African tea
Blends aren’t limited by geography. Many combine kinds of Chinese tea such as Keemun, with Indian or African teas, creating complex flavour experiences enjoyed worldwide.
Flavoured and Scented Teas
Jasmine green tea: a classic kind of Chinese tea
Scented teas use natural ingredients such as flowers, herbs, or fruits. Jasmine green tea is one of the oldest and most famous kinds of Chinese tea, made by layering tea leaves with jasmine blossoms until the floral aroma infuses deeply.
Earl Grey: the most famous flavoured kind of black tea
Flavoured teas are created after processing by adding natural or artificial flavourings. Earl Grey, perhaps the most iconic kind of black tea, is scented with citrusy bergamot oil for a fragrant, uplifting cup.
How natural and artificial flavourings create new tea types
Whether lightly scented or boldly flavoured, these teas expand the spectrum of tea types, offering something for every taste preference, from fruity blends to spicy chai.
Continue reading about 👉 blended, scented, and flavoured teas
Roasted and Smoked Tea Types
Japanese hojicha: a roasted kind of green tea
In Japan, some types of tea are roasted after steaming. Hojicha is a popular kind of green tea that develops a rich, smoky flavour and deep colour thanks to this process.
Lapsang souchong: a smoked type of Chinese black tea
China is home to many unique traditions, including smoked teas. Lapsang souchong, a type of Chinese black tea, is dried over pinewood fires, creating its famously bold, smoky taste. Russian caravan tea is a famous blended and smoked tea that contains a mix of Lapsang souchong, oolong, and Keemun.
The unique flavour of roasted and smoked tea types
Roasting and smoking add layers of complexity that can’t be found in other tea types, making them favourites for drinkers who enjoy strong, distinctive flavours.
Continue reading about 👉 roasted and smoked teas
Grades of Tea Explained
Understanding Orange Pekoe and British grading for various types of tea
Once tea is processed, the leaves are graded. Whole leaves often make the highest grade, while broken leaves and fannings are used in more affordable teas and blends. The British system, Orange Pekoe (OP), Flowery Orange Pekoe (FOP), and Tippy Golden Flowery Orange Pekoe (TGFOP) is still widely used to classify various types of tea.
CTC (crush, tear, curl) how bold kinds of black tea are made
The CTC method, common for kinds of black tea, involves crushing, tearing, and curling leaves into small pellets. This makes them perfect for strong brews and quick steeping, often used in tea bags.
Why tea grading affects flavour and brewing
Higher grades, such as whole leaf teas, deliver more nuanced flavours, while lower grades provide a brisk, bold brew. Both play an important role in the world of kinds of tea, from refined loose leaf tastings to everyday cups.
Grades of Tea (British Grading)
Whole, tippy leaves are graded highest; broken leaves and fannings trend lower. Quick reference:
Smaller, shorter leaves than OP. “Pekoe” = two leaves + a bud picked whole.
Long, thin, tightly rolled full leaves (no buds).
Longer leaf than OP, not as tightly rolled; includes some tips.
FOP with some golden tips for extra sweetness and aroma.
Higher proportion of golden tips than GFOP; more refined cup.
“Finest” grade with abundant tips; exceptional quality.
Broken OP leaves; brisker, stronger infusion—great for blends.
Broken leaf with some tips; strong yet nuanced cup.
The 7 Different Types of Tea
When people talk about the many kinds of tea, they’re usually referring to the seven main categories that all come from the Camellia sinensis plant. These core tea types are:
🖤 Black
🤎 Pu-erh
🧡 Oolong
💚 Green
🤍 White
💛 Yellow
💜 Purple
Each one is shaped by how the leaves are harvested and processed, giving rise to unique flavours, aromas, and traditions. From the bold richness of black tea to the delicate sweetness of white tea and the earthy depth of pu-erh, the world of tea is incredibly diverse.
Let’s take a closer look at each of these types of tea in more detail.
1. Black Tea 🖤
Black tea is one of the most widely consumed types of tea in the world, celebrated for its bold, robust flavour and dark, inviting colour. Unlike other kinds of tea, black tea is fully oxidised, a process that transforms the fresh green leaves of Camellia sinensis into rich, dark leaves with a strong, malty taste. This oxidation gives black tea its distinctive depth and makes it one of the most versatile tea types for brewing.
A Brief History of Black Tea
The history of black tea begins in China, where it was first crafted centuries ago before spreading to India, Sri Lanka, and eventually tea-producing regions worldwide. Today, black tea is enjoyed plain, blended, flavoured, iced, or even paired with milk, sugar, or lemon, depending on personal taste. Brewing typically involves boiling water and a slightly longer steeping time than other types of tea, producing a dark liquor with notes of malt, caramel, chocolate, fruit, or even subtle floral undertones.
Continue reading about black tea with 👉 the ultimate black tea guide
Popular Kinds of Black Tea
🖤 English Breakfast: A classic blend combining bold teas from regions like Assam (India), Ceylon (Sri Lanka), and Kenya. Known for its malty strength, it’s the most popular breakfast tea in England and is often served with milk and sugar.
🖤 Earl Grey: Perhaps the most famous flavoured black tea, Earl Grey is infused with bergamot oil, giving it a refreshing citrus-floral aroma. It’s delicious on its own or with a touch of milk and honey.
🖤 Darjeeling: Grown in the Himalayan foothills of India, Darjeeling is called the “champagne of teas” thanks to its delicate muscatel flavour with floral and fruity notes. Best enjoyed without milk to appreciate its complexity.
🖤 Lapsang Souchong: A unique kind of Chinese tea, Lapsang Souchong is famously smoky. The leaves are dried over pinewood fires, producing a bold flavour beloved by adventurous tea drinkers.
🖤 Keemun: Another fine type of tea from China, Keemun is smooth and refined, with wine-like notes of red fruit, cocoa, and gentle floral undertones. It’s a favourite among those who appreciate elegance in their cup.
👉 Try these black tea recipes at home:
2. Pu-erh Tea 🤎
Pu-erh (pronounced PU-AR) is a distinctive kind of Chinese tea that comes from Yunnan province, the historic heartland of aged and fermented teas. Unlike most other types of tea, pu-erh undergoes a post-fermentation process that gives it a unique, evolving flavour profile.
Often described as earthy, woody, or even mushroom-like, pu-erh develops a deep richness and smooth mouthfeel that matures over time. Some aged pu-erh teas are prized for decades, offering collectors and connoisseurs a truly rare drinking experience.
🤎 How Pu-erh Tea Is Made
After harvesting, the leaves are withered, pan-fired, and rolled before being subjected to microbial fermentation and aging. This process can last from several months to many years, creating layers of complexity that few other tea types can match. Pu-erh is often pressed into cakes, bricks, or small bird’s-nest shapes (called tuocha) for easy storage and long-term aging.
🤎 Brewing Pu-erh Tea
Pu-erh is typically brewed with boiling water and can be steeped multiple times. Each infusion reveals new notes, sometimes earthy and bold, other times sweet, mellow, or fruity, making it one of the most intriguing kinds of tea to explore.
🤎 Why Tea Lovers Value Pu-erh
Pu-erh is cherished not only for its flavour but also for its potential health benefits, including digestive support and aiding metabolism. Its ability to age and transform makes it especially appealing to tea enthusiasts who enjoy collecting and tasting different vintages of this type of tea from China.
Continue reading about Pu-erh with the 👉 ultimate guide to pu-erh tea
3. Oolong Tea 🧡
Oolong tea (also called wulong tea) is a partially oxidised type of tea that bridges the gap between black tea and green tea. This unique processing method produces a wide spectrum of flavours, from light, floral, and creamy to rich, roasted, and robust. Because of its versatility, oolong is one of the most celebrated kinds of Chinese tea, prized for both its taste and its cultural heritage.
A Brief History of Oolong Tea
Oolong is believed to have originated centuries ago in China’s Fujian province before spreading to Taiwan, where it became a signature crop in the island’s high mountain regions. Today, oolong is considered one of the most diverse and complex tea types, with each region and producer offering distinct variations.
How Oolong Tea Is Made
Processing oolong tea is an art form. The leaves are withered, then gently tossed or shaken to bruise the edges, which kickstart partial oxidation. Depending on the style, oxidation levels can range from about 10% to 80%. Finally, the leaves are fired to halt the process, locking in the unique flavours and aromas that set oolong apart from other types of tea.
Brewing Oolong Tea
Oolong is best brewed with water just below boiling (around 85–95°C / 185–203°F). Unlike many other kinds of tea, oolong can be steeped multiple times, with each infusion revealing new layers of flavour, floral, fruity, nutty, or even creamy.
Continue reading about oolong with 👉 the ultimate oolong guide
Popular Kinds of Oolong Tea
🧡 Tie Guan Yin (Iron Goddess of Mercy): A classic Chinese oolong tea with floral, orchid-like aromas and a buttery, creamy finish.
🧡 Dong Ding (Frozen Summit): A roasted Taiwanese oolong featuring caramel, roasted nuts, and honey notes, with a smooth lingering aftertaste.
🧡 Oriental Beauty (Bai Hao / Dongfang Meiren): A heavily oxidised Taiwanese oolong with delicate white leaf tips and flavours of honey, peach, and muscat grape.
🧡 Da Hong Pao (Big Red Robe): One of the most famous kinds of Chinese tea, Da Hong Pao is rich and mineral-driven, with a sweet, lingering finish.
🧡 High Mountain Oolongs: Teas grown at high elevations in Taiwan’s Alishan, Li Shan, and Shan Lin Xi. Known for floral, creamy, and buttery profiles shaped by the unique mountain terroir.
Oolong tea is beloved by tea enthusiasts for its depth and diversity, no two oolongs taste exactly alike, making it one of the most fascinating tea types to explore.
4. Green Tea 💚
Green tea is one of the most popular and healthiest types of tea, loved for its fresh, grassy flavours and vibrant green colour. Unlike black tea, green tea is only lightly processed. The leaves are picked, quickly steamed or pan-fired to prevent oxidation, and then rolled and dried to lock in their natural flavour and colour. This minimal oxidation is what gives green tea its delicate taste and high concentration of antioxidants and beneficial compounds.
Believed to have originated in China, green tea has been consumed for centuries across Asia, especially in Japan, where it plays an important role in cultural traditions. Today, green tea is one of the most widely enjoyed kinds of tea worldwide, offering flavours that can range from sweet and floral to savoury and vegetal, with notes of seaweed, chestnut, or spinach.
Continue reading about green tea with 👉the ultimate green tea guide
Brewing Green Tea
To bring out its best qualities, green tea is brewed with cooler water (around 70–80°C / 160–180°F) and steeped for just 1–3 minutes. Using water that’s too hot or steeping for too long can cause bitterness, while shorter infusions highlight the tea’s natural sweetness.
Matcha: A Unique Kind of Green Tea
Matcha is one of the most distinctive kinds of green tea. Shade-grown leaves are ground into a vibrant green powder, whisked into water to create a smooth, creamy drink rich in umami flavour. Unlike other tea types, matcha uses the whole leaf, making it especially nutrient-dense.
Popular Kinds of Green Tea
💚 Sencha (Japan): The most widely consumed type of tea in Japan, Sencha is refreshing with grassy, seaweed-like notes and a hint of sweetness.
💚 Dragonwell (Longjing, China): A famous kind of Chinese tea with flat, emerald-green leaves, dragonwell offers a delicate chestnut flavour and floral aroma.
💚 Gyokuro (Japan): A shaded Japanese tea with a rich umami character, gyokuro has a smooth mouthfeel and natural sweetness.
💚 Gunpowder (China): Gunpowder green tea is rolled into tight pellets resembling gunpowder. This bold green tea has a slightly smoky taste and is often used in Moroccan mint tea.
💚 Hojicha (Japan): A roasted green tea with a nutty, toasty flavour and reddish-brown colour, hojicha is milder than most other green teas.
Green tea continues to stand out among the various types of tea, not only for its refreshing flavour but also for its potential health benefits. Whether you enjoy it as a daily brew or in specialty forms like matcha, there’s a style of green tea to suit every taste.
👉 Try these green tea recipes at home:
5. White Tea 🤍
White tea is the most delicate and lightly processed of all types of tea, making it a favourite among tea enthusiasts who enjoy subtle, nuanced flavours. Considered the least oxidised of the true kinds of tea, white tea is made by simply plucking young leaves or buds and allowing them to wither and dry naturally in sunlight or carefully indoors.
This gentle approach preserves the leaf’s natural qualities, resulting in pale green to silvery-white leaves and a cup that tastes soft, floral, and sweet, often with notes of honey, melon, or apricot. Originating in China’s Fujian province, white tea is still regarded as one of the most prized kinds of Chinese tea, though it is now also produced in countries such as India and Sri Lanka.
Continue reading about white tea with 👉the ultimate white tea guide
Brewing White Tea
Because of its delicacy, white tea is best brewed at lower water temperatures (around 75–85°C / 170–185°F) and steeped for 2–4 minutes. This helps preserve its gentle sweetness and avoids bitterness, allowing its refined flavour to shine.
Popular Kinds of White Tea
🤍 Silver Needle (Baihao Yinzhen): The most famous white tea, made exclusively from unopened buds covered in fine silvery hairs. It brews into a light, floral, and luxuriously sweet infusion.
🤍 White Peony (Bai Mudan): A well-loved blend of buds and young leaves. White peony tea has a bolder character than Silver Needle, with floral and fruity notes and a fuller mouthfeel.
🤍 Shou Mei: A stronger, more rustic white tea made from mature leaves. It produces a golden cup with mellow flavours of hay, dried fruit, and subtle sweetness.
🤍 Gong Mei: A lower-grade white tea with darker leaves and a more robust, earthy flavour and a touch of astringency.
🤍 Darjeeling White (India): A rare type of tea from India, grown in the Himalayan foothills. It shares the floral and muscatel character of Darjeeling black tea but with a lighter, more delicate body.
White tea remains one of the most refined tea types, valued for its purity, elegance, and potential health benefits thanks to its high antioxidant content. Whether enjoyed as a daily ritual or saved for special moments, it offers a unique experience among the many kinds of tea.
6. Yellow Tea 💛
Yellow tea is one of the rarest and most luxurious types of tea, treasured for its smooth, mellow taste and unusual processing method. Often described as a bridge between green and oolong teas, it combines the freshness of green tea with a richer, rounder body and sweet, floral undertones.
What makes yellow tea unique is the special “smothering” process. After a light oxidation, the leaves are gently wrapped in cloth or paper to “sweat,” allowing enzymes to continue working and developing its signature golden-yellow colour and flavour. This technique creates a cup that is softer and less grassy than most kinds of green tea, but lighter and more delicate than typical oolongs.
Continue reading about yellow tea with 👉the ultimate yellow tea guide
💛 Origin of Yellow Tea
Yellow tea has deep roots in China, especially in the provinces of Hunan, Sichuan, and Anhui, where small batches are still crafted today. Because production is limited and requires highly skilled artisans, yellow tea remains one of the most prized and expensive kinds of Chinese tea available.
💛 Brewing Yellow Tea
To fully appreciate yellow tea, brew it with cooler water (around 75–85°C / 170–185°F) and steep for 2–3 minutes. This highlights its smooth, honey-like sweetness and avoids any bitterness. Like other delicate tea types, it can often be infused multiple times, each steep revealing subtle layers of flavour.
💛 Why Yellow Tea Is Special
Yellow tea offers a rare experience even among the many kinds of tea. With its golden liquor, gentle floral aroma, and velvety mouthfeel, it’s a connoisseur’s choice, perfect for those seeking something refined, complex, and outside the more common types of tea like green or black.
7. Purple Tea 💜
Purple tea is one of the most unique and rare types of tea, recognised instantly by its striking purple-hued leaves. Unlike the traditional kinds of Chinese tea such as green, white, or oolong, purple tea has its roots in Africa, where it is often called Kenyan Purple Tea.
The distinct colour comes from anthocyanins, the same antioxidants that give blueberries and grapes their rich shades. These compounds not only provide purple tea with its unusual appearance but also contribute to its potential health benefits.
💜 Flavour Profile of Purple Tea
Purple tea offers a flavour that stands apart from other kinds of tea. It is light and refreshing, with sweet, fruity, and floral notes. Many drinkers describe hints of blackcurrant, raspberry, and plum, making it a smooth yet vibrant cup.
💜 How Purple Tea Is Made
Processing purple tea is similar to black tea: the leaves are withered, rolled, oxidised, and fired. However, great care is taken to preserve the purple hue and delicate fruity character that makes this type of tea from Kenya so special.
💜 Brewing Purple Tea
To brew purple tea, use boiling water and steep for 3–5 minutes. The result is a vivid infusion with a pleasant balance of fruitiness and mild astringency. Like other specialty tea types, purple tea can be enjoyed plain, or with a touch of lemon to enhance its natural colour.
💜 Why Purple Tea Stands Out
Still relatively new to global markets, purple tea is gaining attention among tea enthusiasts for its distinctive look, antioxidant-rich properties, and unique taste. As one of the rarest kinds of tea available today, it offers a refreshing change from the more common types of tea such as green or black tea.
Continue reading about purple tea with 👉the ultimate purple tea guide
| Type of Tea | Origin | Processing | Flavour Profile | Caffeine | Unique Traits |
|---|---|---|---|---|---|
| Black Tea | China, India, Sri Lanka, Kenya | Fully oxidised, fired | Bold, malty, caramel, fruity | High | Most consumed globally, popular in blends |
| Pu-erh Tea | Yunnan, China | Fermented & aged, often pressed into cakes | Earthy, woody, smooth | Medium–High | Flavour evolves with age; collectible |
| Oolong Tea | China (Fujian), Taiwan | Partially oxidised, rolled & fired | Floral, fruity, nutty, creamy | Medium | Multiple infusions reveal layers of flavour |
| Green Tea | China, Japan | Lightly steamed or pan-fired, unoxidised | Grassy, vegetal, floral, sweet | Low–Medium | High in antioxidants; includes Matcha & Sencha |
| White Tea | China (Fujian), India, Sri Lanka | Minimally processed; withered & dried | Delicate, floral, honeyed | Low-High | Least processed; Silver Needle, White Peony |
| Yellow Tea | China (Hunan, Sichuan, Anhui) | Light oxidation with “smothering” | Mellow, sweet, floral | Low–Medium | Rare, luxurious connoisseur’s tea |
| Purple Tea | Kenya, Yunnan (China) | Similar to black tea, anthocyanin-rich | Fruity, floral, blackcurrant, plum | Low–Medium | Distinct purple leaves, antioxidant-rich |
Herbal Tea (Tisanes)
While herbal teas are enjoyed worldwide, they are not considered true types of tea since they don’t come from the Camellia sinensis plant. Instead, they are technically tisanes, or herbal infusions, made from herbs, flowers, seeds, spices, or fruits. Despite this distinction, herbal teas remain one of the most popular kinds of tea-like beverages, valued for their natural flavours and wellness properties.
Popular Herbal Teas and Infusions
Rooibos (South Africa): Pronounced “ROY-boss,” rooibos is naturally caffeine-free and rich in antioxidants. Known for its smooth, nutty flavour, it may support skin health, reduce inflammation, and may even provide anti-ageing benefits.
Yerba Mate (South America): A stimulating herbal tisane naturally high in caffeine. Traditionally brewed in a gourd and sipped through a metal straw (bombilla), yerba mate offers a grassy, earthy flavour and a gentle energy boost.
Chamomile: Made from dried chamomile flowers, this soothing infusion has been used for centuries as a natural sleep aid. Chamomile is naturally caffeine-free and ideal as a bedtime tisane.
Hibiscus: A vibrant, tart infusion that tastes similar to cranberry. Hibiscus tea is rich in vitamin C and is believed to help reduce inflammation, support skin health, and ease menstrual discomfort.
Adaptogenic Blends: Herbal teas made with adaptogens such as ashwagandha, turmeric, and medicinal mushrooms. Adaptogens are thought to help the body manage stress and improve balance.
Coffee Leaf Tea: A lesser-known infusion made from the leaves of the Coffea plant. Unlike coffee beans, the leaves brew into a smooth, mildly sweet drink that is naturally low in caffeine.
Why Herbal Teas Are Different
Unlike the seven main kinds of tea, herbal infusions don’t rely on oxidation or fermentation. Instead, they draw their flavours and benefits directly from plants, making them a versatile and caffeine-free (in most cases) alternative. From calming chamomile to energising yerba mate, herbal teas showcase the diversity of tea types enjoyed around the world, even if they aren’t “true” teas.
FAQs About the Different Tea Types
1. How many kinds of tea are there?
There are seven main tea types made from the Camellia sinensis plant: white, green, oolong, black, pu-erh, yellow, and purple tea. Each kind is defined by its level of oxidation and processing.
2. What is the difference between tea types like black, green, and white tea?
Black tea is fully oxidised, giving it a bold flavour and dark colour. Green tea is unoxidised, which keeps its grassy freshness. White tea is the least processed of all tea types, producing a delicate, light taste.
3. Which tea types have the most caffeine?
Among the different kinds of tea, black and pu-erh teas generally contain the most caffeine, while yellow tea usually has lower levels. Oolong and green teas fall somewhere in the middle.
4. What are the rarest kinds of tea?
Yellow tea and purple tea are considered the rarest tea types. Yellow tea comes from a slow, unique drying process, while purple tea is naturally occurring in some tea plants and has a distinct colour and taste.
5. Are herbal teas considered one of the main types of tea?
Herbal teas are not true tea types because they don’t come from the Camellia sinensis plant. Instead, they are tisanes made from herbs, flowers, or fruits such as chamomile, hibiscus, or rooibos.
6. Which tea type is best for relaxation?
Many people turn to green tea for a calming experience thanks to the lower caffeine content and higher levels of L-theanine, an amino acid that can promote relaxation. White tea also contains higher levels of L-theanine; however, the caffeine levels can vary depending on many different factors.
7. What kinds of tea are most common worldwide?
Black tea and green tea are the most widely consumed tea types around the world. Black tea dominates in Western countries, while green tea is more popular in Asia.
8. How are the seven kinds of tea classified?
The seven types of tea are classified mainly by their processing methods, including oxidation, fermentation, and drying. For example, oolong tea is partially oxidised, while pu-erh tea undergoes fermentation.
9. Do different tea types have different health benefits?
Yes, each kind of tea offers unique health benefits. Green tea is rich in antioxidants, black tea supports heart health, and pu-erh is known for aiding digestion. White and yellow teas are praised for their delicate nutrients and skin-supporting properties.
10. How can I choose between the different kinds of tea?
Choosing between tea types depends on taste and purpose. If you prefer bold flavour and energy, black tea is a great option. For something light and delicate, white or green tea is ideal. If you’re curious about rare kinds of tea, try yellow or purple varieties.
