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There are many varieties of tea one can discover and enjoy. From silver needle, to dragon well, along with sencha, gyokuro, wuyi oolongs, assam, darjeeling, ceylon, white peony and more just to name a common few. There are literally thousands of varieties of tea throughout the world, with probably hundreds more still that can be processed to uniqueness. However, whatever the variety a tea may become, it is generally broken down into four main types which are white, green, oolong, or black.

What usually is interesting to newcomers of tea is that all tea comes from the same plant. This plant is called Camellia sinensis, and is the mother of all traditional tea. Herbal teas such as rooibos (also known as red bush) and chamomile, do not come from this plant and are classified as tisanes. So how does one plant give us so many varieties?

Well, Camellia sinensis is cultivated throughout the world by different cultures in different growing conditions like altitude, climate, and soil compounds. It is because of these various conditions that give us so many kinds of tea since any change in weather or altitude, for example, can strongly influence a teas outcome.

A look at the four main types of tea.

First we will look at white tea. This type of tea, which is harvested in early spring, is the least fermented (or cooked) out of the other types with the only processing it goes through is either left to dry in the sun or a special climate controlled room. This tea produces a lightly colored liquor that has a sweet aroma and taste. A very calm tea with studies like one from the Linus Pauling Institute suggesting that it can act as a possible cancer fighter and deterrent, as well as also destroy disease causing organisms.

Green tea is a common type and also offers great health benefits as well. Once you become accustomed to the sometimes vegetal taste, a fantastic beverage with many varieties to satisfy awaits. The tea, like white tea, is picked early in the spring (with the exception of certain varieties), but is allowed to ferment a little longer before being fired to stop oxidation. Japanese types like sencha, which is grown in the sun, and gyokuro, which is grown in the shade are popular green teas. Some of these teas can be quite expensive too, and it is not uncommon for one to pay hundreds for just a few ounces!

Oolong (or wu long), and black teas are the last two types which are let to oxidize even longer before being baked. Oolong tea is a cross between green and black teas, with the highest quality coming from Taiwan. Some oolongs yield a flowery taste, while others give a more woody taste. Black tea, which is the most consumed world wide of the four types, is the most oxidized. The leaves are left to dry until they turn a dark copper-like color.

The Assam region of India harvests the most, while Sri Lanka closes in second place for total world production. Black tea is common in average tea bags, like Tetley or Lipton, and is used quite often to make iced tea.

While tea bags offer convenience for steeping, in order to achieve the best flavor from this type, or any type of tea, is to brew it loose leaf style!

Explore More Common Types Of Tea And Varieties

David Carloni is the creator and webmaster of The Color Of Tea.com

An online resource guide that offers information, tips, facts, varieties, and the introduction to the simple pleasures of brewing and enjoying loose leaf tea.

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