Tea Education
The Six Types of Tea Explained
White, green, yellow, oolong, black and dark tea all come from one plant. Oxidation explains the rest.
Key takeaways
- All true tea is Camellia sinensis; herbal infusions are not tea.
- Oxidation level is the main axis of difference.
- Try one tea from each family before deciding what you like.
The six families
Ordered roughly by oxidation.
- White — barely processed, delicate and sweet
- Green — heat-fixed, fresh and vegetal
- Yellow — rare, gently yellowed, mellow
- Oolong — partially oxidised, floral to roasted
- Black — fully oxidised, malty and brisk
- Dark / pu-erh — microbially aged, earthy and deep
Where herbal fits
Chamomile, rooibos, peppermint and fruit blends are tisanes. They are lovely and mostly caffeine-free, but they behave differently and generally want boiling water and long steeps.
Frequently asked questions
- Which type should I start with?
- A sampler of three: a Ceylon black, a Chinese green, and a lightly roasted oolong. That covers most of the flavor map.
- Is Earl Grey a type of tea?
- No, it is a flavored blend — usually black tea scented with bergamot oil.
About the author
Written by the Leaf & Steep editorial team. We brew, weigh and re-test everything we publish at home with ordinary kitchen equipment — no lab, no sponsorships influencing the verdict. How we test.
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