Tea is one of the most consumed beverages in the world, second only to water. It has provided a source of comfort, calm, excitement, energy, qi, alertness, ceremony, togetherness, and nutrients to humans as far back as 2737 BC. But how can we define what true tea is? 

True tea, by definition, is a beverage made by pouring hot or boiling water to steep leaves from the camellia sinensis, or what’s commonly known as the tea plant, creating an aromatic and flavourful infusion. 

The camellia sinensis plant grows on trees or in shrubs. Plants that are left to grow wild will likely be grown as tall as trees, while plants on farmland will be kept low to make leaf plucking more manageable and easily accessible. When it comes to production, generally speaking, only the youngest 3-4 leaves, plus its bud, are picked. These are the most desirable leaves and produce a sweet and flavourful brew. 

Through formulas of processing methods and careful craftsmanship, the leaves and buds of the tea plant are used to create 6 different tea categories: white, green, yellow, oolong, black, and pu’erh. Each tea type has its own unique characteristics that may differ by oxidation levels, shape, colour, aroma, and flavour.

Tea Categories

White Tea

White is the tea that goes through some of the simplest processing. Leaves are withered until completely dry, and slightly oxidized in the process, generating lightly coloured leaves and soft, fruity flavours. 

Popular white teas include White Peony and Emperor’s Choice White.

Green Tea

Green tea is the least oxidized tea type. Green teas can be categorized into two processing methods: steaming and pan-firing. Each method creates a unique flavour profile. 

Steamed green teas are typically produced in Japan. It yields a sweet, vegetal flavour reminiscent of steamed or cooked leafy green vegetables, like spinach and kale, with a hint of spring vegetables, like edamame and peas. The leaves are deep, dark emerald green in colour.

Pan-fired green teas are very common in China. Using a large domed vessel, like a wok, green tea leaves are tossed over a fire to halt oxidation. This produces a nutty and toasty flavour in the finished tea leaves while still remaining fresh and vibrant. The leaves are generally a light, olive-green colour.

Compare and taste the differences between steamed and pan-fired teas by trying Sencha and Dragonwell, respectively.

Yellow Tea

Yellow tea is not commonly produced, making this the rarest tea category. Yellow tea goes through a very similar processing method to green tea - it is not oxidized and also pan-fired. The difference is, it goes through an extra steaming, or “yellowing”, which denatures oxidation enzymes. Any grassy characteristics you’d typically get from green teas disappear in this process.

Check out our Mengding Huang Ya yellow tea.

Oolong Tea

Oolong is a semi-oxidized tea category that can be described as in between green and black tea. Depending on each tea, an oolong’s oxidation level can range from 10-90% oxidation. Because there are so many styles of oolong, the range of flavours, colours, and finished leaf shape are vast. You may see green-leafed oolongs with ball-rolled leaves and a buttery, creamy and fresh flavour, or darker, black and red twisted leaves with a heavy floral fragrance.

See the differences in Tie Guan Yin and Duck Shit.

Black Tea 

Black teas are fully oxidized teas. In order to get to full oxidation, after plucking and withering, teas are rolled to bruise and break cell walls. Oxygen then interacts with cell walls of the tea leaves, which darkens the colour of the leaves, before being finished by heating and drying. 

Oxidizing the leaves creates a dark, red liquor - the liquid created by brewing the tea - with mostly black leaves with undertones and speckles of red and yellow hues, and can create flavours ranging anywhere from fruity and light, to malty, bold, nutty, and smoky.

Popular black teas include Golden Tips and Smoky Lapsang Souchong.

Pu’erh & Dark Tea

Pu’erh & Dark teas can also be known and labeled as post-fermented teas. Pu’erh/Dark teas have 2 unique and distinct processing methods. You’ll often see Pu’erh and dark teas compressed into cakes, which make these teas desirable for further aging.

Raw/Sheng

Sheng Pu’erh refers to the raw leaves that have been processed by wilting, pan-firing, and sun drying. No additional processing is needed, and leaves can be drunk fresh, or left to age to develop and mellow the fresh, woodsy, vegetal and earthy flavours.

Ripe/Cooked/Shou

This processing method is a later invention created in the 1970s to accelerate fermentation and keep up with the demand for aged teas in Hong-Kong. Tea leaves are put in a room where temperature, oxidation, and humidity are controlled, generating conditions that activate microbial activity. This creates darker leaf material, a liquor that’s very dark and rich in colour, accompanied by a funkier, earthy flavour.

Popular Pu’erh & Dark teas include Pasha Mountain Dashu, Citrus Pu’erh and Golden Flower Heicha.

Herbal Teas/Tisanes

Herbal tea is not categorized under “true” tea, as it is not made from the camellia sinensis plant. In the tea world, herbal tea is categorized under “tisanes”, meaning a drink that’s been brewed by pouring hot water over flowers, leaves, fruits, or herbs. You can brew nearly anything under these parameters and call it a tisane, but no tisane can be “true” tea. 

Click here to view our Herbal collection.