Green tea is a type of tea made from non-oxidized or fermented leaves of the Camellia sinensis plant. The leaves are picked, heated, and dried to preserve their green color and fresh flavor. It is known for its light, grassy taste with a subtle bitterness. Green tea contains a high concentration of antioxidants, believed to offer various health benefits.
Black tea is fully oxidized, undergoing fermentation that changes its flavor and color. The leaves are withered, rolled, oxidized, and then dried. This process gives black tea a robust and bold flavor. Examples include Assam, Darjeeling, and Earl Grey. Black tea has a stronger taste and higher caffeine content compared to other teas. It also contains antioxidants, though slightly lower than green tea.
Oolong tea is partially oxidized, falling between green and black tea in terms of oxidation. The leaves are withered, bruised, partially oxidized, and heated to stop the oxidation process. Oolong tea's flavor varies depending on the degree of oxidation and processing techniques, ranging from floral and fruity to toasty and nutty.
White tea is made from young tea leaves and buds with minimal processing. The leaves are plucked, withered, and dried without oxidation or rolling. It has a delicate flavor with subtle floral and sweet notes. White tea is the least processed among all tea types, retaining a high concentration of antioxidants.
Herbal teas, also known as tisanes, are not derived from the Camellia sinensis plant. Instead, they are made by infusing herbs, flowers, fruits, and botanicals. Examples include chamomile, peppermint, and rooibos.
Pu-er tea is a unique fermented tea from China. It undergoes an aging process similar to wine or cheese. Made from Camellia sinensis leaves, pu-er tea can be "raw" (unfermented) or "ripe" (fermented). Raw pu-er tea ages naturally over many years, resulting in a complex and earthy flavor profile. Ripe pu-er tea undergoes an accelerated fermentation process to mimic the aging effect.