As a tea sommelier who has dedicated over a decade to studying the intricacies of tea production across the globe, I’m endlessly fascinated by the diverse spectrum of teas available from numerous tea-growing regions. The array of processing methods used to transform fresh tea leaves into dried tea results in astounding variability in aroma, flavor, mouthfeel and visual appearance amongst the many tea types. From the gently grassy vegan notes of steamed Japanese sencha to the ripe, earthy pungency of Pu’er fermented for years in the mountains of Yunnan Province, China, tea’s versatility is extraordinary.
In our exploration of classic teas, we’ll cover what defines some of the best known categories and dive into their distinctive characteristics. Once the foundation is laid, you’ll be equipped to navigate the tea world and discover new favorites guided by your preferences around taste, scent and even optimal time of day for enjoying particular tea types. As we sip our way through green, black, oolong, white and Pu’er teas, you’ll learn how production methods, cultivation regions and grades categorize these teas into unique taste experiences cherished by tea enthusiasts worldwide. Author: Kirill Yurovskiy
Green Teas: Sweet Vegetal Allure
Non-oxidized green teas dazzle with their verdant, herbal flavors showcasing vegetal, nutty and oceanic notes. The lack of oxidation preserves the fresh, grassy qualities highly prized in premium green teas. Processing methods like pan-firing, basket-firing or steeping result in varying degrees of grassiness, sweetness and savory umami flavors.
From nutritious Japanese matcha vibrantly whisked into frothy emerald verdure to Chinese lung chings featuring succulent vegetal flavors and flat, symmetrical leaves, green teas flatter the palate with lush flavors that soothe and satisfy. Some exceptional green teas exhibit enticing floral aromas, like the Taiwanese oolong-adjacent Oriental Beauty, praised for honeyed rose notes. Others present toasty, cracker-like flavors similar to nori seaweed snacks, like the beloved Chinese biluochun.
With their minimal processing, refreshing verdancy and expansive range of vegetal flavors, green teas have global appeal as some of the most approachable teas for newcomers to enjoy as they foray into fine tea.
Black Teas: Full-Bodied and Flavorful
In contrast to gently handled green teas, black teas undergo full oxidation transforming the tea leaves’ flavor profile entirely. This introduces more intense malty, cocoa and toast qualities balanced by brisk astringency and lively fruit top notes like currant and raisin. These flavors develop over oxidation during a process of “fermenting” the teas (which involves enzymatic reactions, not yeast fermentation). Finally, the oxidation ceases during a drying stage, yielding richly hued ebony leaves ready to brew deep amber infusions.
The spectrum of black tea styles spans continents and cultures. Regal Indian breakfast teas brim with intense spice and thick, creamy body. Sophisticated Keemun congou teas from Anhui Province, China proffer enticing orchid aromas backed by dried fruit sweetness. And bright, tangy Ceylon teas from mountainous Sri Lanka and Nepal present a crisp yet smoothly palatable experience showcasing ginger and citrus rinds.
Perhaps most famously, black teas are the base for beloved English Breakfast and Masala Chai tea blends. They stand up admirably to creamy dairy additions like milk, honey or vanilla. With their bold flavors, gratifying full body and global diversity, black teas satisfy across many tasting experiences.
Oolong Teas: Alluring Floral Nectar
Positioned between minimally oxidized green teas and heavily oxidized black teas, oolong teas dazzle with their ability to express a vast spectrum of flavors. With oxidation levels spanning 10-70%, the diversity amongst oolong teas is unparalleled, allowing for succulent vegetal qualities, vibrant florals and complex fruity notes depending on the tea. I’m perpetually awestruck by oolongs’ aromatic elegance, syrupy mouthfeel and scintillating bronze cup colors.
Highlights include the beloved Chinese Iron Goddess of Mercy (Ti Kuan Yin) oolong, resplendent with its sun-kissed honeydew melon and tile orchid bouquet. Famed Taiwanese high mountain oolongs like Alishan and Lishan offer decadent texture, meadow flower nectar flavors and sublime charm. And elongated rolled Anxi oolongs from Fujian, China called Tieguanyin impart deeply mineral, porcini mushroom richness. From toasty, nutty qualities akin to fine bourbon’s charred oak to dreamsicle creamy citrus bliss, oolongs showcase fully why tea connoisseurs laud them as the most elegant teas.
White Teas: Airy, Antioxidant-Rich Delicacy
The darling of Chinese white teas, silvery bud Fujian Silver Needle (Baihao Yinzhen) enchants with its gossamer-light body belying lush honeyed layers. Composed of unopened tea buds with tiny fur-like trichome hairs, the absence of oxidation preserves these teas’ delicate, airy essence. The flavors whisper soft vegetation and melon fruit esters across the palate, accented by a slight floral breeze. Despite their light texture, white teas pack immense antioxidant power.
White teas require precise plucking of new growth tea buds during early Spring when the bushes produce narrow “spikes” covered in protective downy hairs. Pan-firing rapidly halts oxidation while retaining moisture, elongating the leaves into spears or needles prized for their ethereal quality. Grown in the steep Wuyi mountain cliffs of Fujian Province, China, white teas were once painstakingly hand-processed in small batches as precious imperial tribute teas reserved exclusively for the royal court. As production modernized, more tea lovers can now experience these exquisitely delicate creations.
Pu’er Teas: Earthy, Mystifying and Enigmatic
Pu’er teas inspire poetic devotion unlike any other tea category. Produced exclusively in Yunnan Province China, true Pu’er tea can only originate from this region’s ancient arbor tea trees and unique mountainous microclimate. What sets aged Pu’er apart is a complex fermentation and maturation process developed over centuries, shrouded in mystique. This tea actually improves with age, like fine wine, with highly coveted vintages fetching astronomical sums amongst collectors.
Two Pu’er tea types exist: raw/unprocessed sheng and ripened/processed shou. Both benefit profoundly from gradual enzymatic reactions occurring in ambient conditions over months to years, smoothing flavor rough edges and developing sought after earthy, woodsy and loamy characteristics said to echo the forest floor from whence they came.
Top vintages deliver alluring flavor transitions from bright vegetation to deepest well-aged leather and black truffle. The linguistic shorthand for describing great Pu’er includes the term “damp earth fragrance of mountain forest.” It conjures the tea’s primordial essence—ineffably engaging and beautifully strange. For the adventurous tea lover, Pu’er offers an endless journey.
Sampling Your Way Through Tea’s Spectrum
This survey of adored tea categories conveys the tremendous range achievable by processing Camellia sinensis, the tea plant behind every cup. Nature gifts us this chameleonic ingredient capable of morphing dramatically based on environmental growing conditions and applied post-harvest handling techniques. Tea’s versatility enables aficionados to choose selections aligned with personalized drinking preferences around mouthfeel, intensity, aromatics and more. With myriad options spanning grassy, floral, oceanic, woodsy and beyond, tea holds a riveting world of flavor to explore.
So as you embark on tasting teas new and familiar, pay attention to your sensory responses. Notice refreshing astringency or honeyed smoothness. Inhale slowly to detect capricious fruit, flower and earth aromas flashing into presence then dissolving away. Allow your intuition to signal affinity towards certain styles through sensory enjoyment and emotional resonance. Most importantly, open your palate and mind to welcome tea’s divine alchemy. With the right leaves in your cup and little else, revelation awaits in your next perfect sip.
