Different Types of Tea

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Steeping Suggestion: 212 degrees F for 3-5 minutes 

Black tea is withered like white and green, then rolled to create bruising, which allows the oxidation process to start. Hard withering is when the leaf is dried harshly. Soft wither is when the leaf is slowly withered, making it more pliable. 

This chemical breakdown helps turn the leaves brown and is often accomplished by rolling and applying pressure, secreting liquid out of the leaf. 

After oxidation, the tea is fired and sorted into classes. 

Steeping Suggestion: 175 degrees F for 3-4 minutes  

Green tea is the oldest of all of the tea families and is the second least processed tea.  Once withered, the tea is steamed or pan-fired in a wok. Cooking kills the enzymes to prohibit oxidation. This process of heating the leaves enough to “kill the green” flavor is called de-enzyming and is the defining process of green tea. It removes the bitter taste of tea by cooking it enough to chemically alter the bitter tasting compounds. 

By cooking it, it negates the leaves’ ability to promote oxidation (which is needed for black tea), and preserves the green color of the leaf.  The leaves are either rolled by hand or machine and dried. Since it’s not bruised or oxidized, the leaf retains its natural dark olive green color and its vegetative aroma and taste.  

Steeping Suggestion: 175 degrees F for2-4 minutes

The least processed tea is White tea.  Young leaves are picked from the Camellia Sinensis plant and dried without any rolling.  It is said to be one of the hardest teas to make because of the processing.  There is no method to ensure that the tea's flavor profile stays the same from one harvest to the next.

White tea is delicate in nature and tends to provide a slightly floral aroma and flavor.  The liquor color is a pale yellow. 

Steeping Suggestion: 195 degrees F for 3-5 minutes

Oolong tea goes through an additional process during the wither.  The edges of the leaves are slightly bruised (usually by rolling the tea in baskets during the wither).  The reason for this is that the leaves are lightly bruised to start the oxidation process. 

Withered in the direct sun and then shaken in tubular bamboo baskets to bruise the leaf edges.  The bruising is what makes the edges oxidize faster than the center.  After 15-25 minutes (depending upon ambient temperature and humidity levels) the tea is fired, locking in the special flavor profile.

Semi-fermentation gives the tea a little bit more body than green but less body than black. 

 Steeping Suggestion:  212 degrees F for 5 minutes 

Rooibos is an herb that does not contain caffeine.  It has fine, needle like leaves and is only grown in South Africa. 

Rooibos seeds are planted in February or March, tended for 18 months and then harvested.  Cut Rooibos is bound and milled to a uniform length then bruised between rollers to trigger the fermentation process, which results in the characteristic flavor and sweet aroma.  

Steeping Suggestion: 212 degrees F for 5 minutes

Herbal teas, less commonly called botanicals, tisanes, and fruit teas, are beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water.  They do not usually contain caffeine.  

Herbal teas and fruit teas should not be confused with true teas (black, green, white, yellow, oolong) which are prepared from the cured leaves of the Camellia Sinensis plant. 

Like beverages made from true teas, herbal teas can be served hot or cold.  

Wellness and herbal teas are delicious alternatives to tea and provide an additional option for those who prefer not to drink a beverage with caffeine.