Most commonly used in North American tea bags, black tea is made from fully oxidized leaves, which produce a hearty, deep, rich flavour in a coloured amber brew. Ceylon, Darjeeling, Earl Grey, are a few examples of black teas.
Most popular in Asia, green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light-green colour and is very refreshing. Mattcha, Gunpowder, and Jasmine tea are a few examples of the many green teas available.
The name oolong literally translates as “Black Dragon” and is very popular in China. Oolong teas feature partly oxidized leaves and combine the taste and colour qualities of black and green tea. Extremely flavourful and highly aromatic, oolong teas are consumed without milk and sugar.
White Tea is made entirely from leaf buds that are covered with whitish hairs. The new buds are plucked before they open, withered, then dried slowly at low temperatures. Unlike other tea-processing methods, the leaf buds are not rolled and slightly oxidized. The result is a tea with a mild flavour and natural sweetness.