Green tea, black tea, white tea, oolong, pu-erh — they all come from the leaves of Camellia sinensis. The difference between them is in how much the leaves are allowed to oxidise (react with oxygen) and how they are dried.
White tea
The least processed. Young buds and leaves are simply withered and dried. Very light in colour and flavour, with delicate honey and floral notes. Extremely low in caffeine.
Green tea
The leaves are quickly heated (steamed in Japan, pan-fired in China) to stop oxidation, then rolled and dried. Grassy, vegetal, sometimes sweet. High in the antioxidant EGCG.
Oolong tea
Partially oxidised, anywhere from 10% to 80%. This is the widest and most creative tea category — flavours range from light, floral and orchid-like to dark, roasted and honeyed.
Black tea
Fully oxidised, then dried. Strong, robust, malty. Assam, Ceylon, Kenyan and Nilgiri black teas dominate global chai and English-breakfast blends.
Pu-erh and dark teas
Post-fermented (aged) teas that develop earthy, mushroomy notes over years. Prized in China and increasingly popular globally.
Herbal “teas”
Chamomile, peppermint, lemongrass and rooibos are not technically teas — they contain no Camellia sinensis. They are called tisanes or infusions, and are naturally caffeine-free.
