Types of Teas

So when we look at teas, we see white, green, black, pekoe, oolong, rooibos, and a plethora of other teas. So what is the difference between them all?

Tea is processed from the Camellia Sinensis bush.

White tea is from the new growth of leaves and buds where they are steamed or fried then dried and not oxidized, but minimally processed. It has a sweeter, more flowery note.

Green tea is steamed, pan-fried, or scalded then rolled and dried. More processing brings out more flavor and more caffeine. It has a more grassy, earthy flavor.

Oolong is oxidized for half the time as black tea, so it is only partially fermented. It also can be additionally bruised or shaken to release more flavors. It has flowery and earthy flavor. Darker oolong can taste more smoky or buttery. This is a traditional Chinese tea.

Black teas are fully oxidized or fermented then dried. It has more robust flavor and highest level of caffeine.

Rooibos tea comes from a different plant called the Aspalathus linearis. It is prepared like black tea but doesn’t have caffeine. It is also known as red tea, although there is also a green variety: the red is oxidized and the green is un-oxidized. This tea has a malty flavor.

Herbal teas, also known as tisanes, can be made of dried herbs, fruits, spices, flowers, steeped like tea but not containing tea itself.

Sooo: in short, white, green, black, and oolong come from the same plant.