Did you know that black tea, green tea, white tea, and oolong tea are all harvested from the exact same tea plant? It seems almost impossible given their huge differences in color, aroma, and taste. The big secret lies in the processing of the leaves, particularly in the process of oxidation. In this guide, we explain how the different tea types are created and how best to brew them.
The tea plant: Camellia sinensis
All 'real' tea comes from the Camellia sinensis, an evergreen shrub that grows mainly in subtropical climates. The way the tea leaves are treated after harvest determines which tea type it eventually becomes. As soon as tea leaves are plucked and come into contact with oxygen, they begin to oxidize (similar to an apple turning brown after slicing). By controls-stimulating or stopping this process, tea producers create different taste sensations.
"Tea is a liquid art, where oxidation is the painter and the tea leaf is the canvas."
1. Black tea (fully oxidized)
Black tea is the most widely consumed type of tea in Europe. After plucking, the tea leaves are left to wither and are rolled to release their juices. The leaves are then fully exposed to the air to oxidize completely. This process turns the leaves dark brown to black and gives the tea its strong, full-bodied, and sometimes malty flavor.
Famous varieties: Assam (India), Ceylon (Sri Lanka), and Darjeeling (India). Black tea also forms the basis for well-known blends like our Golden Earl Grey or the traditional Masala Chai. It contains the highest concentration of caffeine (theine) among all tea types.
2. Green tea (unoxidized)
Green tea is known for its fresh, grassy, and sometimes nutty flavor. To prevent the plucked leaves from oxidizing, they are briefly heated immediately after harvest. In China, this is traditionally done by roasting them in large iron pans (pan-firing), yielding a slightly nutty flavor. In Japan, the leaves are steamed, resulting in a deep green color and a fresh, briny taste.
Because green tea is not oxidized, it retains an extremely high level of natural antioxidants and vitamins. A popular blend from our collection is the TWG Silver Moon Tea, which combines green tea with sweet berry aromas.
3. White tea (minimally processed)
White tea is the most pure and delicate type of tea that exists. Only young, unopened leaf buds are plucked in early spring. These buds are covered with fine, white downy hairs (which give the tea its name). The leaves are only dried in the sun and minimally processed, making oxidation virtually non-existent. The taste is velvety smooth, extremely subtle, sweet, and floral.
4. Oolong tea (semi-oxidized)
Oolong is right between green and black tea in terms of taste and processing. It is a semi-oxidized tea (ranging from 10% to 80% oxidation). Tea masters shake the leaves in baskets to bruise the edges slightly, causing them to partially oxidize. This is an extremely complex process that requires a lot of experience. Oolong teas therefore have highly complex flavor profiles, ranging from floral and fruity to roasted and creamy.
5. Rooibos (the caffeine-free herbal infusion)
Although we often call rooibos 'tea', it officially is not. Rooibos comes from the Aspalathus linearis, a needle-like shrub that grows exclusively in the Cederberg region in South Africa. The needles are harvested, bruised, and oxidized (giving the characteristic reddish-brown color).
Rooibos is naturally 100% caffeine-free and low in tannins, so it never becomes bitter no matter how long it steeps. Our French Vanilla is a beautiful example of how the naturally sweet and earthy taste of rooibos harmonizes with creamy vanilla.
Steeping table for the perfect taste
To allow the refined aromas of these teas to come fully into their own, it is important to adhere to the correct water temperature and steeping time. Preferably use filtered water to prevent limescale.
| Theesoort | Watertemperatuur | Trektijd | Theïne Niveau |
|---|---|---|---|
| Witte Thee | 75°C - 80°C | 4 - 6 Minuten | Zeer Laag |
| Green Tea | 80°C | 2 - 3 Minuten | Laag |
| Oolong Thee | 85°C - 90°C | 3 - 5 Minuten | Medium |
| Black Tea | 90°C - 95°C | 3 - 4 Minuten | Medium-Hoog |
| Kruiden & Rooibos | 95°C - 100°C | 5 - 8 Minuten | Cafeïnevrij |
Conclusion
Tea is a world of infinite discoveries. Whether you love the powerful, stimulating effect of a Royal Dutch Earl Grey in the morning, or the soothing sweetness of a French Vanilla in the evening; there is a perfect tea leaf for every moment and every mood. Discover your favorite blends in our collection and enrich your tea ritual.