Tea is enjoyed all over the world, yet few people realise that black, green, white, oolong, yellow, and pu‑erh all come from the very same plant: Camellia sinensis. So what makes each one so distinct? This guide takes you through the major tea families and the processing methods that shape their unique character.
White Tea
All teas start with plucking, withering, and drying, but white tea ends there—while other teas continue with extra steps like firing and rolling. Because the process is so minimal, the character of white tea depends entirely on the meticulous handpicking of buds and young leaves.
There are several types of white tea. Some are made enterily from buds, such as our Yin Zhen Silverneedle, while others are made from buds and the first two leaves, like our Darjeeling Pai Mu Tan.
The name white tea originates from the fine, silvery-white hairs that cover the young buds.
Known for their subtle elegance, white teas are appreciated for their smoothness and slightly sweet flavour.
Green Tea
The youngest buds and leaves are gently hand‑plucked, then quickly heated at high temperatures to stop enzymatic activity. This preserves the leaf’s freshness and prevents degradation.
Two of the most renowned regions for green tea production are Japan and China. Japanese green teas are known for their fresh, vegetal character and rich umami taste. This distinctive flavour comes from Japan’s carefully managed growing methods, where nutrient‑rich soils and the practice of shading the bushes before harvest help protect L‑theanine, the compound that contributes to the tea’s natural sweetness and umami character. After picking, the leaves are quickly steamed, preserving their vibrant green colour and fresh, umami‑rich notes.
In contrast, Chinese green teas undergo far less intervention during the growing period. After harvest, the leaves are typically pan-fired. This approach creates a smoother, more mellow notes that often reflects the natural environment where the tea is grown.
Oolong Tea
Oolong tea is often considered one of the most universally appealing tea varieties because they share some characteristics with both green and black teas.
Unlike white or green teas, the most mature leaves of the tea plant are selected. The reason is that these more developed leaves have a robust quality to withstand the complex processing of Oolong teas. They also contain higher levels of polyphenols and have thicker cell walls, which make them ideal for the slow, controlled oxidation that gives Oolong its sweeter, creamier, and more rounded flavour profile.
Oolongs generally fall into three main styles: lightly oxidised varieties like our Halimun Jade Oolong, which share the fresher, greener qualities of green teas; medium oxidised teas such as our Formosa Oolong Tie Guan Yin Premium, known for their balanced, layered character; and heavily oxidised Oolongs like our Jeju Island Dark Oolong, which develop deeper, roastier flavours reminiscent of black teas.
Black Tea
The production of black tea begins with withering, where fresh leaves are spread out on large surfaces or exposed to gentle airflows to reduce their moisture to the desired level. During this stage, proteins in the leaves start breaking down into amino acids, helping develop the tea’s characteristic aroma and final flavor.
Once withered, the leaves are twisted or bruised to break the internal cell structure. This can be done through the CTC method (Cut, Tear, Curl) which quickly reduces the leaves into small particles and accelerates oxidation. CTC is commonly used for high‑volume teas, such as those found in tea bags. Alternatively, orthodox rolling is used when producers want to protect the leaf’s integrity and create higher‑quality teas with more complex character. In both methods, the goal is to break the the leaf cells ,releasing the naturral juices so they can fully oxidise and develop the te’as final falvour and aroma.
The rolled leaves are then exposed to oxygen in a controlled, humid environment. This oxidation phase transforms the green leaves into a coppery or brown tone and develop tea’s final flavor.
Once the leaves reach the right level of oxidation, they’re dried to stop the enzymes and lower the moisture, preserving the tea’s flavour and aroma.
In black tea production, experts sort the leaves by size, shape, and overall quality.
Pu-Erh
Pu‑erh tea can be made using two methods: Sheng Pu‑erh (raw) and Shou Pu‑erh (ripe).
Harvesting,k withering, fixing, rolling, fermentation, steaming compression and pressing.
Harvesting,k withering, fixing, rolling, drying, compresion, agian and fvermentaition
