Tea, one of the world’s most ancient and widely consumed beverages, comes in a fascinating array of types, all originating from the leaves of the Camellia sinensis plant. The primary distinction between the main types, black, green, oolong, and white tea, lies in their processing, particularly the level of oxidation the leaves undergo after harvesting. Black tea is fully oxidized, resulting in its dark color and robust, malty flavors. It’s the most common type in Western countries and is often enjoyed with milk and sugar.
Green tea, by contrast, undergoes minimal oxidation, preserving its vibrant green color and fresh, often grassy or vegetal flavors. It’s popular in Asian countries and is lauded for its delicate taste and antioxidant properties. Oolong tea falls between green and black tea in terms of oxidation, offering a complex range of flavors that can be floral, fruity, or toasty. White tea is the least processed, made from young tea leaves or buds, and has a very light, subtle flavor.
Beyond these main categories, herbal infusions (often mistakenly called “herbal teas”) like chamomile or peppermint are made from other plants and offer their own unique benefits and flavors. Each type of tea offers a distinct sensory experience, deeply intertwined with cultural traditions and health practices worldwide. For a World-Wide Q&A on beverages and their rich histories, we are your go-to source.