While white, green, black and oolong teas all originate from the same plant, Camellia sinensis, the processing methods applied to the harvested tea leaves result in distinct appearances, flavours and ingredient compositions:
White tea is traditionally dried on bamboo mats in the sun or in specialised drying rooms. The minimal processing preserves the delicate flavour and appearance of the tea leaves.
In China, green tea is typically heated in large pans, while in Japan, the tea leaves are gently steamed. These methods prevent excessive oxidation, allowing the tea to retain its vibrant green colour and fresh, grassy taste.
Black tea undergoes a process of oxidation. This results in a robust flavour, darker colour and sometimes malty or fruity notes.
Oolong tea is partially oxidised, which means it sits somewhere between black and green tea in the oxidation spectrum. Its level of oxidation can vary, resulting in a wide range of flavours and aromas, from floral and fruity to toasty and complex.
On the other hand, herbal teas like rooibos or honeybush do not come from the tea plant itself, despite often being colloquially referred to as "tea." These infusions are made from various herbs, flowers, fruits and other botanicals.
Each type of tea mentioned here possesses its own unique flavour profile, and the preparation methods can also vary significantly.
For detailed information on the preparation techniques and flavour characteristics of these teas, please refer to the associated product pages in our shop.