The Way of Tea & Culture
The 6 Main Types of Tea and How to Tell Them Apart
All from one tea plant, differing in oxidation and craft. Understand the six families to choose the cup that suits you.
A fascinating truth: green, oolong, black and pu-erh tea all come from the same plant — Camellia sinensis. What sets them apart is the degree of oxidation and the way they are made. Grasp this, and choosing the right tea becomes easy.
1. Green tea — unoxidised
The leaf is “kill-greened” right after plucking to keep its green hue and fresh taste. The liquor runs pale green to gold, with notes of young grass; gently astringent, then cool and sweet. For those who love freshness and a clear mind.
2. Oolong — semi-oxidised
Oxidised 15–70%, between green and black tea. The widest aromatic range: from airy orchid to deep roasted honey. A long, silky finish. For those who love fragrance and the gongfu way.
3. Red (black) tea — fully oxidised
The West calls it “black tea”. An amber liquor, warm and full, honey-sweet with little astringency. Ideal for the morning, and the base of milk tea.
4. Pu-erh — post-fermented
Pressed into cakes and fermented over time, growing finer with age. Low and warm, smooth as earth after rain, with a “cha qi” that warms the body. For lovers of depth — and collectors.
5. Flower tea — scented
A base tea (usually green) scented with jasmine, lotus and the like. It keeps the tea's backbone under a delicate floral layer. Perfect for a restful afternoon.
6. White tea — the least processed
Only withered and dried, almost untouched. Soft, cleanly sweet and fragile. For beginners and for moments that call for lightness.
Which type should you choose?
There is no “best” tea — only the one that suits you now. To stay alert: green. To savour aroma: oolong. For warmth: black. For depth: pu-erh. To relax: flower or white tea.
Six families, six states of mind — let your palate lead the way.
