Types of Tea
The Latin name of the tea plant is Camellia sinensis. It has several varieties and more than a thousand different cultivars. In theory, any type of tea can be produced from any cultivar of the tea plant, depending on how the leaves are processed. In practice, however, cultivars are usually suited to specific types of tea, and most are grown in particular regions.
For example, Meizhan is a cultivar of Camellia sinensis typical of the Wuyi Mountains, most commonly used to produce oolong tea. However, tea producers sometimes experiment—for instance, black tea can also be made from the Meizhan cultivar.
There are six types of tea, which differ from one another based on how the leaves are processed.
Types of tea:
- green
- black
- white
- yellow
- oolong
- dark*
* This category includes all fermented teas, including pu-erh – both raw (sheng) and fermented (ripe, shou or shu).
Confusion often arises in translation between black tea and dark (fermented) tea. In China, what is known elsewhere as black tea is called “red tea,” while fermented tea is referred to as “black tea.” Since in English and many other languages “black tea” already refers to a different category, we will use the terms “dark tea” or “post-fermented tea” for fermented teas.
The world of tea is remarkably vast and rich in flavor. For example, knowing only that a tea is oolong does not tell you exactly what it will taste like—oolong teas can vary greatly.
What affects the taste of tea?
- Growing location. The conditions in which the tea plant grows have a significant impact on its flavor. For example, tea grown at higher altitudes develops more slowly and often has a richer taste. Soil, climate, and surrounding vegetation also play an important role.
- Cultivar. Just as different apple varieties taste different, tea from each cultivar has its own unique flavor profile.
- Age of the tea plant. It is believed that tea from older plants has a more complex and richer taste. Camellia sinensis can grow into a tree if left unpruned. For example, pu-erh tea is often harvested from trees that are several centuries old.
- Harvest time. Both the season and the exact timing of harvest influence flavor. Spring harvests differ from summer or autumn ones, and even tea picked at the beginning of the season can differ from that picked at the end. High-quality tea is often harvested only once a year—early in spring.
- Leaf size. Each type of tea has its own standards. Oolong and pu-erh teas are typically made from larger leaves, while black, green, and white teas can be made from buds alone or from a bud with the first leaves.
- Harvesting method. Tea can be picked by hand or harvested mechanically, which affects quality.
- Processing. Each type of tea follows a specific processing method, and even small variations can significantly influence the final result.
- Weather conditions. Weather varies from year to year, making each harvest unique.
- Preparation. Of course, how the tea is brewed also has a major impact on its taste.
There are certainly more factors, but even this overview shows how many different elements influence the flavor of tea.
This serves as an introduction to a series of articles in which we will explore each type of tea in more detail—making it easier to recognize them and understand what flavors to expect from each.