Introduction to the Six Types of Tea

Green tea is a type of tea made from the leaves of the Camellia sinensis plant that have not been oxidized. This minimal processing allows the leaves to retain their natural green colour and a high concentration of beneficial compounds like antioxidants.

Green teas are unoxidized. After the leaves are picked, they are heated to stop the oxidation process. The tea retains its grassy or vegetal flavours, and the leaves maintain their green colour.

The flavour depends on the type of heating method. In Japan, it's more common to steam the leaves, creating a fresh, almost seaweed-like taste. In China, leaves are typically pan-fired, giving teas a cooked, slightly nutty flavour. These teas are great for cold brewing and often have high caffeine and theanine content, providing long-lasting, calm alertness instead of a rapid jolt and crash.

For example, the Chabessey Jade Essence Green Tea comes from the high-altitude region of the Chabessey Tea Estate in Nepal. It produces a leafy aroma and provides health benefits such as improving brain function and lowering the risk of heart disease.

White tea is the least processed of all true teas, and its delicate nature is a direct result of this minimalist approach. It's harvested from the youngest leaves and buds of the Camellia sinensis plant, which are then simply withered and dried. This minimal intervention preserves the tea's natural sweetness and a high concentration of beneficial compounds. The tea gets its name from the fine, silvery-white hairs, or trichomes, that cover the unopened buds, giving the finished product a pale, downy appearance.

Flavour Profile and Appearance

A high-quality white tea is prized for its light, mellow, and nuanced taste. It is characteristically sweet and smooth, without any of the bitterness often found in other teas. Common tasting notes include hints of honey, melon, and floral undertones. When brewed, white tea produces a pale, straw-yellow or nearly transparent liquor.

Yellow tea is indeed the rarest of the six main tea categories, and its unique character comes from an extraordinary step in its production. It's often compared to green tea because the leaves are harvested and pan-fired to stop oxidation, but it is the meticulous, post-processing step known as "sealing yellow" or menhuang that sets it apart and gives it its signature qualities.

Menhuang Process

After the initial pan-firing, which kills the enzymes responsible for oxidation, the still-warm leaves are carefully wrapped in a special paper or cloth. This is the menhuang or "sealing yellow" stage. The wrapped leaves are then gently heated and left to rest. This process is repeated several times over up to three days, creating a very light, non-enzymatic fermentation. This subtle, controlled process is what mellows the leaves, removing any remaining astringency and transforming the flavour.

A Distinct Flavour Profile

The result of this gentle fermentation is a flavour that is both complex and approachable. As you mentioned, it sits beautifully between the bold, grassy notes of green tea and the soft, sweet character of white tea. Yellow tea offers a cup that is remarkably smooth and mellow, with no bitterness. You can expect a delicate sweetness, often with hints of toasted grain, chestnut, or floral undertones. Its liquor is a vibrant golden-yellow, reflecting its name and unique processing.

Oolong tea is a true masterpiece of tea processing, sitting in a class of its own between green and black teas. As you mentioned, it is a partially oxidized tea, but this simple fact hides an incredible spectrum of flavour. The level of oxidation can range from a light 15% to a robust $85\%$

The Art of Oolong Processing

• Withering: The leaves are spread out in the sun to lose some moisture. This is a crucial step that softens the leaves, making them more pliable for the next stage.
• Bruising and Rolling: This is the most defining step for oolong. The leaves are shaken, bruised, or rolled to break down the cell walls and release enzymes. This contact with the air initiates oxidation.
• Oxidation: Unlike green tea, which is pan-fired immediately, oolong is allowed to oxidize for a specific period. The tea master carefully monitors this process, deciding when to stop it based on the desired final flavour.
• Pan-Firing: The leaves are heated to halt the oxidation process at the desired level. This step is also known as "kill-green."
• Shaping and Drying: The leaves are then continuously rolled and dried, often by hand. This process can be repeated multiple times to create the signature shapes of oolong, from tight, bead-like pellets to long, twisted strands. Sometimes, a final roasting step is added to enhance the flavour, creating a darker, more caramelized profile.

For instance, the Giddapahar Marvel Oolong Tea is made from AV2 Varietal plant leaves and is slightly oxidized. It lasts a bit longer than other oolong tea variants, giving it a nice malty flavour.

In Europe and North America, this popular beverage is known as black tea. However, in much of Asia, it is referred to as red tea or hongcha, a name that more accurately describes the rich, reddish hue of the brewed liquor. Regardless of the name, both refer to the same thing: a tea that has undergone a nearly complete oxidation process, setting it apart from its green, white, and oolong counterparts.

The Transformation Through Oxidation

Black tea is defined by its extensive oxidation, which typically reaches between $90-95\%$

CTC Spiced Chai is a type of black tea with a spicy flavour. It can be prepared with milk to be made into a sweet milky concoction.

Dark tea, known in Chinese as hei cha (黑茶), is a distinct and complex category of tea defined by its post-fermentation process. While black tea (or hongcha) is fully oxidized, dark tea undergoes an additional step where microbial fermentation profoundly changes its character. This process is most famously associated with pu-erh tea, but the term "dark tea" also includes other regional varieties from China.

The Process of Post-Fermentation

• Raw Pu-erh (Sheng Pu-erh): This is the more traditional method. The tea leaves are picked, withered, pan-fired, and then sundried. The resulting loose-leaf tea is often pressed into cakes, bricks, or discs and then stored. Over many years, a natural, slow fermentation takes place, with the leaves' flavour profile changing from fresh, grassy, and floral to deep, earthy, and complex. This process is similar to aging a fine wine.
• Ripe Pu-erh (Shou Pu-erh): Developed in the 1970s, this method was created to simulate the effects of natural aging. The tea leaves are intentionally piled, dampened, and covered to create a warm, humid environment. This accelerates the microbial fermentation process, which can take anywhere from 45 to 90 days. The result is a tea with a rich, dark, and smooth flavour profile, often with notes of damp earth, wood, and a sweet finish. Ripe pu-erh is ready to drink almost immediately and does not require years of aging to develop its characteristic flavour.

Raw pu-erh teas are similar to green tea but smoother and more mature. Ripe pu-erh undergoes an accelerated fermentation process called wet piling, creating a dark, coffee-like colour and earthy taste. Keep these facts in mind the next time you’re looking for organic tea online.