Different Types of Tea: A Beginner's Guide

One plant, many teas

Once tea leaves are picked, they begin to react with oxygen and darken — much like a cut apple. Tea makers control this process, called oxidation, by heating, rolling, withering or drying the leaf at particular moments.

Stop oxidation early and you keep a fresh, green character. Let it run its course and you get the deep, malty flavours of black tea. Everything else sits somewhere in between.

The main types at a glance

Here is a simple way to picture the family, from least to most processed:

• White tea — young buds and leaves, gently withered and dried. Delicate and sweet.
• Green tea — heated soon after picking to stop oxidation. Fresh, grassy or nutty.
• Oolong — partially oxidised. Can be floral and light or roasted and rich.
• Black tea — fully oxidised. Brisk, malty and full-bodied.
• Pu-erh and dark teas — fermented and often aged. Earthy and mellow.

Where herbal infusions fit

Chamomile, peppermint, hibiscus and rooibos are often called 'tea', but they're made from other plants. We call them herbal infusions and list them separately, so it's always clear whether a cup contains true tea.

Most single-herb infusions are naturally caffeine-free — but blends sometimes include green or black tea, so the ingredients list is the place to check.

Where to start

If you usually drink milky tea, a malty Assam or a masala chai is a familiar first step. If you prefer something lighter, try a jasmine green or a first flush Darjeeling without milk. Curious about something different? A rolled oolong rewards a little experimenting.