Tea has long been cherished across the world, bringing people together for moments of relaxation, conversation, and ritual. From the bustling streets of Tokyo to the serene tea houses of China, tea is more than just a beverage – it’s a cultural experience. In this post, we’ll dive into some of the most popular types of tea, their origins, and how to brew them for the perfect cup.
The story of tea began thousands of years ago in ancient China. Legend has it that Emperor Shen Nong discovered tea when a few leaves accidentally blew into his pot of boiling water. Since then, tea has spread across continents, evolving into a wide array of types and flavours.
Today, the six main categories of tea include green, white, black, oolong, yellow, and Pu'erh. While all true teas come from the same plant – Camellia sinensis – the differences in flavour, colour, and aroma arise from the processing methods and the regions where they’re grown.
Green tea is one of the most popular types, celebrated for its light, grassy flavour and numerous health benefits. This tea is known for being minimally processed, with the leaves often steamed or pan-fired to preserve their natural green colour.
One of the most famous varieties is Japanese Sencha, a tea known for its vegetal taste and delicate sweetness. It’s often brewed at lower temperatures (around 70-80°C) to prevent bitterness. A well-brewed cup of green tea offers a light and refreshing drink, perfect for an afternoon pick-me-up.
In China, Longjing (Dragon Well) is a highly regarded green tea, known for its rich, nutty flavour and slight sweetness. Both Japanese and Chinese green teas are excellent for those seeking a mild yet invigorating cup.
White tea is the least processed of all teas, making it a favourite among those who prefer a gentle, subtle flavour. Harvested mainly in China’s Fujian province, this tea is made from young tea buds and leaves, giving it a light, delicate taste with floral undertones.
Bai Mudan (White Peony) is a popular variety, characterised by its sweet, honey-like aroma. When brewing white tea, it’s best to use water around 75-80°C to avoid over-extraction. A properly brewed white tea will offer a clean, refreshing taste that pairs well with light meals or desserts.
If you prefer a stronger, more robust flavour, black tea is the way to go. Unlike green and white teas, black tea leaves are fully oxidised, giving them a deep, rich colour and a bold, malty taste.
Black tea is often associated with the UK’s famous afternoon tea tradition, where it’s enjoyed with milk and sugar. Assam and Darjeeling are two well-known varieties from India, each with its own distinct flavour profile. Assam tea is known for its full-bodied, malty taste, while Darjeeling offers a more floral, muscatel flavour.
In China, Keemun is a black tea loved for its smoky, slightly fruity notes. Black tea is versatile and can be enjoyed with or without additives, making it a great choice for those who appreciate a strong cup.
Oolong tea offers a flavour profile that sits between green and black tea, with some oolongs leaning more towards the green side and others closer to black. This tea is semi-oxidised, giving it a unique range of flavours, from light and floral to deep and roasted.
Taiwan and China are famous for producing high-quality oolongs. Tie Guan Yin (Iron Goddess of Mercy) is a popular Chinese oolong known for its floral, creamy taste, while Taiwanese Dong Ding oolong has a sweet, toasty flavour.
When brewing oolong tea, it’s essential to use water around 85-90°C and steep the leaves for a shorter time to avoid bitterness. Many oolongs can be brewed multiple times, with the flavour evolving with each steeping.
Pu'erh tea is a fermented tea from China’s Yunnan province, known for its earthy, rich flavour. This tea is often aged, sometimes for decades, which allows its flavour to develop complexity over time. There are two main types of Pu'erh – raw and ripe.
Raw Pu'erh offers a more astringent, tangy taste, while ripe Pu'erh has a smoother, mellow flavour. Pu'erh tea is also valued for its potential health benefits, such as aiding digestion and promoting weight loss. To brew Pu'erh, it’s best to rinse the leaves first and then steep with water at 95°C.
Each type of tea requires specific brewing techniques to bring out the best flavours. Using the right water temperature, steeping time, and tea-to-water ratio can make a huge difference in your tea experience. Here’s a quick guide for brewing different types of tea:
Experiment with different times and temperatures to find your preferred strength and flavour.
Tea offers an endless variety of flavours, aromas, and traditions to explore. Whether you enjoy the grassy notes of green tea, the boldness of black tea, or the complexity of oolong, there’s always a new taste waiting to be discovered. So, grab your favourite cup, brew up some tea, and enjoy the experience – one sip at a time.