TYPES OF TEA AND HOW THEY’RE MADE

How Different Types of Tea Are Made

All true teas come from the same plant, Camellia sinensis, but what makes each type different is how the leaves are processed after picking and at what stage they’re picked. The most important factor is oxidation — the natural chemical reaction that occurs when tea leaves are exposed to air.

The longer the oxidation, the darker and bolder the tea becomes. Black tea is fully oxidised, while oolong is partially oxidised, and green tea is minimally oxidised to preserve its natural freshness.

Because green and oolong teas undergo less oxidation, the leaves retain more of their structure and essential oils. This allows tea makers to add extra steps like roasting, pan-firing, or scenting to enhance flavour and aroma. Black tea, on the other hand, is so heavily oxidised that much of the leaf’s internal structure breaks down. As a result, it develops one strong, distinctive flavour rather than subtle layers that can be adjusted through additional processing. This is why black tea is often enjoyed with milk, lemon, or sweet additions — they help balance and complement its naturally bold, sometimes bitter character.

Black Tea

While black tea is enjoyed worldwide, its popularity in the UK is closely linked to the rise of tea bags in the early 1900s. Because black tea is the most oxidised type of tea, its leaves become darker, stronger, and more fragmented during processing. This made it ideal for early tea bags, as the smaller, broken leaves infused quickly — perfectly suited to the faster, more convenient brewing methods of the time. Combined with the fact that black tea was cheap to produce, easy to transport, and available in large quantities, it quickly became the standard for everyday tea drinking in Britain. In many ways, its dominance today is a reflection of practicality and accessibility as much as taste and tradition.

Black tea is made from the fully oxidised leaves of the Camellia sinensis plant. After harvesting, the leaves are withered to reduce moisture, then rolled or twisted to release natural enzymes before being left to oxidise. This process gives black tea its bold flavour and deep colour, while also breaking down the leaf’s structure, unlike lighter teas such as oolong or green.

Today, black tea is enjoyed in many forms — from a simple cup of English Breakfast to the malty richness of Assam or the floral elegance of Darjeeling. It remains the foundation of British tea tradition and a timeless favourite across the world.

Green Tea

Green tea is especially popular in China and Japan, where it has been part of daily life and cultural rituals for centuries. Chinese green teas, such as Longjing (Dragon Well), are typically pan-fired, giving them a smooth, toasty profile. Japanese green teas, like Sencha and Matcha, are steamed, which locks in their bright colour and creates a more vegetal, umami-rich flavour.

Because the oxidation process is stopped so early, green tea preserves the natural state and structure of the leaf. This gives it a light, refreshing quality, though it also means there’s less room for complex flavour development compared with partially oxidised teas like oolong. Green teas focus on purity and balance — showcasing the leaf’s natural sweetness and freshness rather than layered, roasted, or fruity notes.

In the UK, green tea began gaining popularity in the late 20th and early 21st centuries, largely due to growing interest in health and wellness. It became associated with antioxidants, detox benefits, and a lighter, cleaner way to enjoy tea compared with traditional black blends. Supermarkets and brands began offering tea bag versions of green tea, making it more accessible to everyday drinkers. Today, it’s often enjoyed plain or with a hint of lemon or honey, as more people in the UK discover its refreshing, natural taste and gentler character.

Oolong Tea

Oolong tea is often described as the most complex and skilfully crafted type of tea, sitting perfectly between green and black tea in both oxidation and flavour. Its leaves are partially oxidised, typically ranging from 10% to 70%, depending on the desired style. This level of oxidation gives oolong a unique balance — the freshness of green tea combined with the depth and richness of black tea.

Because the leaves are only partly oxidised, their cell structure remains mostly intact, allowing tea makers to apply additional processes to develop flavour and aroma. These steps often include rolling, roasting, and repeated oxidation cycles, creating teas with layered notes that evolve over multiple infusions. This craftsmanship is what makes oolong the most diverse and expressive category of tea.

Dong Ding Oolong, known as the King of Mountain Tea, is a perfect example of this artistry. Grown high in Taiwan’s cool, misty mountains, it produces a silky, floral cup with creamy undertones and gentle roasted sweetness. By contrast, Red Oolong undergoes a higher oxidation and light roasting, resulting in a richer, amber liquor with honeyed notes — bridging the gap between oolong and black tea.

Despite being considered by many tea experts as one of the finest and most flavourful tea types, oolong remains relatively unknown in the UK. This is largely because it requires skilled brewing, uses whole loose leaves rather than tea bags, and has not been mass-marketed like black or green tea. Its price and craftsmanship also place it in a more premium category, making it a discovery mainly for tea enthusiasts rather than everyday drinkers. However, as more people explore the world of specialty teas, oolong is beginning to earn recognition in the UK for its depth, balance, and remarkable variety of flavours.

Because of its intricate production and the skill required to perfect each batch, oolong tea is often among the most expensive types of tea in the world. High mountain oolongs, in particular, are prized for their purity, aroma, and the exceptional growing conditions that shape their flavour.

Oolong tea represents the art of tea making at its finest — where oxidation, craftsmanship, and nature come together to create depth, complexity, and beauty in every cup.

White Tea

Because white tea is barely oxidised, it has a very pale liquor and an exceptionally smooth, mild flavour. Its simplicity makes it one of the purest expressions of the tea leaf, prized for its clean, refreshing character and soft, honey-like notes.

Some of the most renowned white teas come from Fujian Province in China, such as Silver Needle (Baihao Yinzhen), made only from tender buds, and White Peony (Bai Mudan), which includes both buds and leaves for a slightly bolder taste. These teas are often hand-harvested and crafted with great care, reflecting centuries of tradition.

In the UK, however, white tea remains relatively unknown and uncommon. While black tea became dominant through trade and green tea rose in popularity due to health trends, white tea never received the same attention. Its subtle flavour, short harvest window, and higher price make it less suited to mass production and tea bags — the main way most British consumers drink tea. As a result, it’s rarely found in supermarkets and is mostly discovered through specialty tea merchants and online stores.

Because of the limited harvest and precision required to preserve its delicate buds, high-quality white teas can also be among the rarest and most expensive. Their purity and lightness make them a favourite among tea enthusiasts who appreciate subtlety over strength.

White tea is best enjoyed without milk or sugar, brewed gently at a lower temperature (around 75–85°C) to bring out its natural sweetness and floral fragrance. It’s a calming, elegant tea that embodies simplicity and refinement — a true testament to the beauty of minimal processing.

Pu-erh Tea (Fermented Tea)

There are two main types of Pu-erh: Raw (Sheng) and Ripe (Shou). Raw Pu-erh is naturally aged, sometimes for decades, allowing slow fermentation and a gradual change in taste — from sharp and lively when young to smooth, rich, and mellow as it matures. Ripe Pu-erh, developed in the 1970s, is fermented more quickly under controlled conditions, resulting in a deep, woody, and velvety profile.

Unlike other teas, Pu-erh is often pressed into cakes or bricks and stored to age, much like fine wine. Its flavour can range from earthy and forest-like to sweet and mineral, depending on its age and storage conditions. Many tea drinkers in China and Southeast Asia enjoy Pu-erh after meals for its digestive benefits and smooth, grounding taste.

In the UK, Pu-erh tea remains relatively unknown, partly because its flavour and preparation differ so much from the black teas most people are familiar with. It’s rarely used in tea bags and is typically sold as loose leaf or compressed cakes through specialty tea retailers. However, it’s slowly gaining interest among tea enthusiasts who appreciate its rich history, ageing potential, and unique character.

Pu-erh stands as one of the most distinctive and collectible teas in the world — a true reflection of patience, tradition, and the artistry of fermentation.

Herbal Teas (Tisanes)

Herbal teas have a long history, dating back thousands of years to ancient Egypt, China, and Greece, where they were used for relaxation, digestion, and natural healing. Popular blends include chamomile, known for its calming effects; peppermint, for its refreshing, cooling taste; and hibiscus, with its tart, fruity profile and vibrant ruby-red colour.

Unlike traditional teas, herbal teas are naturally caffeine-free, making them a great choice for people who want a comforting, flavourful drink without the stimulating effects of caffeine. They can be enjoyed hot or chilled, plain or blended, and come in an endless variety of flavours — from soothing floral infusions to bold, spicy mixes.

In the UK, herbal teas have seen a noticeable rise in popularity in recent years, thanks to a growing focus on wellness, mindfulness, and caffeine-free alternatives. Once considered niche, they’re now widely available in supermarkets and cafés, with blends designed to support sleep, digestion, or simply offer a relaxing moment of calm.

Herbal teas offer a world of natural flavour and aroma — a beautiful way to enjoy the ritual of tea drinking without the tea plant itself.

Tea Blends and Flavoured Teas

A tea blend typically mixes different teas together — for example, English Breakfast, one of the most popular blends in the UK, combines several strong black teas (often Assam, Ceylon, and Kenyan) to achieve a balanced, full-bodied cup. Earl Grey is another classic example: a black tea base scented with bergamot oil, which gives it its distinctive citrus aroma.

Flavoured teas take this idea further by adding natural or aromatic ingredients such as jasmine flowers, rose petals, vanilla, or fruit pieces. In China, jasmine green tea is a traditional favourite, while modern blends might include oolong with peach, or black tea with spices like cinnamon and cardamom. These teas bridge the gap between traditional and modern tastes, offering both comfort and creativity.

In the UK, flavoured and blended teas have long been part of tea culture — from the strong breakfast blends served with milk to the delicate Earl Grey enjoyed with afternoon tea. Today, the trend continues to grow with innovative loose leaf and wellness blends, appealing to a new generation of tea drinkers who enjoy experimenting with flavour.

Tea blends and flavoured teas show how versatile tea can be — whether you prefer a bold, malty breakfast blend or a fragrant, floral infusion, there’s a flavour to suit every taste and mood.

Tea Blends and Flavoured Teas

All true teas come from the Camellia sinensis plant and are classified by how much they’re oxidised and processed. The five true types of tea are White, Green, Oolong, Black, and Pu-erh. For comparison, this table also includes Herbal Teas (which are naturally caffeine-free infusions)
and Flavoured or Blended Teas — popular varieties that combine tea leaves with other ingredients for added aroma and taste.

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