Tea consumption has increased substantially in recent years, due mostly to its recently confirmed beneficial health effects. It has subsequently become an indispensable component of modern life. Camellia sinensis is the only plant that makes tea. Tea is divided into five types based on the kind of tea leaves used and the level of oxidation: black, green, oolong, white, and pu-erh.

BLACK TEA

The most extensively processed tea kind is black tea. Black tea has greater astringency than other teas because the leaves are allowed to fully oxidise and develop their black colour before being dried. Astringency causes “dry mouth” sensation it’s by tannins in tea. This astringency is what makes dairy and sweeteners go so well together. One of the most important ways to judge the quality of a black tea is to find the level and balance of astringency. Black tea contains the most caffeine per cup.

GREEN TEA

Green tea is an ‘unoxidized’ tea. The leaves are steamed or pan-fired immediately after plucking to denature the enzymes that cause oxidation and maintain its freshness. It is well recognised for its flavour and greenish liquid. Green teas, however, need to be steeped more carefully without oxidation. Since steeping them for too long or too high a temperature will turn them bitter. Boiling water should never be used to steep green tea. For better outcomes should use temperatures close to boiling or even below. This method of processing preserves a large number of antioxidants, vitamins, and minerals, which contribute to green tea’s significant health benefits.

WHITE TEA

White tea is the least processed of all teas. White teas are made only from the tea plant’s buds and tender leaves with silver fuzz are used, and they are simply wilted and dried. They are therefore more costly and rarer.  In contrast to green tea, steeping white tea in boiling water, or for an extended amount of time, will yield a very light-colored infusion with a moderate flavour.

OLONG TEA 

After being separated from black teas, oolongs are a first cousin. Oolong tea is semi-oxidized, falling halfway between black and green which means the leaves are allowed to sit for 2-4 hours before being heated to stop the oxidation process. The amount of oxidation affects both the taste and appearance of the tea. Longer oxidation results in a darker oolong with a more black tea-like taste, whilst shorter oxidation creates a green tea-like flavour.