The Library
Tea Basics
All true tea comes from one plant: Camellia sinensis. What makes white, green, oolong, black, and pu-erh different isn't the plant—it's the processing.
The Secret: It's All About Oxidation
When tea leaves are bruised or rolled, enzymes react with oxygen—like an apple browning after you bite it. This is oxidation. How much oxidation the tea maker allows determines the type of tea.
The Six Types of True Tea
White Tea
The gentlest of teas. Young buds and leaves are simply withered and dried—minimal processing for maximum delicacy.
Green Tea
Quickly heated after picking to prevent oxidation, preserving the fresh, vegetal character of the leaf.
Yellow Tea
The rarest type. Made like green tea but with an extra 'sealed yellowing' step that removes grassiness.
Oolong Tea
The most varied category, spanning from nearly-green to nearly-black. Partial oxidation creates remarkable complexity.
Black Tea
Fully oxidized tea—bold, robust, and the most popular type worldwide. What most of the West simply calls 'tea.'
Pu-erh Tea
A category unto itself. Actual microbial fermentation transforms the tea over time—the only tea that truly ages.
Beyond the Six Types
The world of tea extends beyond traditional categories. Here are some other beloved varieties.
Purple Tea
A Kenyan innovation—anthocyanin-rich leaves that brew a unique, less bitter cup with potential health benefits.
Herbal & Tisanes
Not technically tea (no Camellia sinensis), but beloved infusions: chamomile, rooibos, mint, hibiscus, and more.
Prepared & Boba
Tea as cultural experience: milk teas, bubble tea, chai, karak—traditions from Hong Kong to Mumbai to the Gulf.
Quick Reference
| Type | Oxidation | Caffeine | Temperature | Steep Time |
|---|---|---|---|---|
| White Tea | 0-10% | Low to Medium | 160-185°F (70-85°C) | 3-5 minutes |
| Green Tea | 0-10% | Medium | 160-180°F (70-82°C) | 1-3 minutes |
| Yellow Tea | 10-20% | Medium | 170-180°F (77-82°C) | 2-3 minutes |
| Oolong Tea | 10-80% | Medium | 185-205°F (85-96°C) | 30 sec - 3 min (many steeps) |
| Black Tea | 80-100% | Medium to High | 200-212°F (93-100°C) | 3-5 minutes |
| Pu-erh Tea | Post-fermented | Medium to High | 200-212°F (93-100°C) | 10-30 sec (many steeps) |
Common Myths, Debunked
"White tea has the least caffeine"
Not always. White tea often uses young buds, which actually contain more caffeine than mature leaves. Brewing method matters more than tea type.
"Green tea is healthier than black"
All true teas have beneficial compounds. Oxidation changes which compounds are present, but doesn't make one "healthier." The best tea is the one you'll actually drink.
"Herbal tea is tea"
Technically, no. "Herbal tea" (chamomile, rooibos, mint) isn't from Camellia sinensis, so it's properly called a "tisane." But we won't judge if you call it tea.
"You should always use boiling water"
Boiling water scorches delicate teas, making them bitter. Green and white teas need cooler water (160-180°F). Only black tea and pu-erh want near-boiling.
Ready to Explore?
Now that you know the basics, dive into our collection of 140 teas from around the world.