Craving a comforting cup of tea after a meal? The sheer variety of tea flavors can be overwhelming. This guide simplifies the world of tea, focusing on the four true types.
There are only four true types of tea:
1. Black tea
2. Green tea
3. White tea
4. Oolong tea
All originate from the leaves of the *Camellia sinensis* plant, also known as the tea plant. Herbal infusions like chamomile, ginger, or rooibos “tea” are not considered true teas because they do not come from the *Camellia sinensis* plant. The differences between the four types lie in their processing methods. Each boasts a distinct flavor profile and unique health benefits.
**Black Tea:**
This robust, dark-colored beverage is a Western favorite. Enjoyed with lemon, milk, or sugar, black tea is a global daily ritual. It is made from heavily oxidized *Camellia sinensis* leaves. Plain black tea is calorie, carbohydrate, and fat-free. While containing more caffeine than other teas, it has less than coffee.
**Green Tea:**
Popular in China, Japan, and Korea for centuries, green tea’s health benefits have boosted its Western appeal. Studies suggest it can lower cholesterol, prevent cancer, and increase metabolism, among other benefits. Green tea is lightly oxidized, dried, but not fermented. Typically served plain, some varieties have a slightly bitter taste and are best brewed at below-boiling temperatures.
**White Tea:**
White tea is rarer and pricier. Originating from China’s Fujian province, it is made from young *Camellia sinensis* leaves steamed or fried to prevent fermentation, then dried. Harvested while the buds are still covered in white hairs, it has a delicate, sweet flavor. White tea contains the least caffeine and the most antioxidants, which help prevent cancer.
**Oolong Tea:**
This traditional Chinese tea complements Chinese cuisine like dim sum. Oolong, meaning “black dragon” in Chinese, is named for its long, dark leaves that resemble dragons when brewed. Its unique flavor comes from sun-drying, light oxidization, cooling, and drying the *Camellia sinensis* leaves. The result is a flavor that is lighter than black tea but stronger than green tea.