by Wega- Tea
Black, green, white, oolong and pu-erh teas may look and taste completely different, even though they all come from the same plant – Camellia sinensis. The category a tea falls into is primarily determined by the post-harvest processing of the leaves, particularly the degree and method of oxidation. The variety, location, harvest date and method, and the experience of the producer also play a role. Therefore, even two teas belonging to the same category can differ significantly in aroma, taste, and appearance. What are the characteristics of the most important types of tea, and how best to brew them?
Black tea – strong and expressive
Black tea is one of the most popular tea categories in the world. It is produced in countries such as India, Sri Lanka, China, Kenya, and other African countries. After harvesting, the leaves are typically withered, then rolled or crushed, and then left to oxidize. During this process, they change color and develop compounds responsible for the characteristic flavor and aroma. Finally, the leaves are dried, which halts further transformation and allows for storage.
Depending on their origin, black teas can have very different character. Assam is typically strong, full-bodied, and malty, making it a good match for milk. Darjeeling teas tend to be lighter, more floral, and fruity. Sri Lankan teas range from more delicate infusions from high-altitude plantations to strong, bold teas from lower elevations. Chinese black teas, on the other hand, can have notes of honey, fruit, malt, and sometimes a touch of smoke.
How to brew black tea?
Water temperatures of around 90–100°C are most commonly used, and brewing time is around 3–5 minutes. However, specific parameters should be adjusted based on the type and size of the leaves. Stronger black teas work well with milk, lemon, or other additives, while high-quality loose-leaf teas are best tried plain first to appreciate their natural flavor.
Green tea – freshness enclosed in leaves
In the case of green tea, rapid inhibition of oxidation is crucial. Shortly after harvesting, the leaves are exposed to high temperatures, which deactivate the enzymes responsible for this process. In China, the leaves are most often heated on hot surfaces, while in Japan, steam is commonly used. The difference in processing method influences the character of the finished tea.
Chinese green teas can have herbal, floral, nutty, or lightly toasted notes. Japanese teas, such as Sencha, often stand out for their intense freshness, herbal character, and noticeable umami. Green teas also include products such as Chinese Longjing and Japanese Gyokuro and Bancha.
How to brew green tea?
Green tea is typically not steeped in boiling water. For many varieties, water around 70–80°C (158–166°F) and steeping for 1–3 minutes will be adequate. However, this isn't a universal rule. Delicate Japanese teas, especially Gyokuro, can be steeped at even lower temperatures. Some Chinese green teas, on the other hand, tolerate slightly warmer water. Too high a temperature or steeping for too long can result in an excessively astringent and bitter infusion.
White tea – delicate, but not necessarily mild
White tea undergoes relatively little processing. After harvesting, the buds and leaves are allowed to wither and then dried. Natural, limited oxidation occurs during withering. The most well-known white teas include Silver Needle (Bai Hao Yin Zhen), produced primarily from young buds, and Pai Mu Tan (Bai Mudan), which contains both buds and young leaves. White teas are often associated with a subtle infusion with floral, fruity, honeyed, or slightly herbal notes. However, don't assume that every white tea will be delicate. Character depends on the raw material, region, production method, and age of the tea.
How to brew white tea?
A good starting point is water at around 75–85°C and steeping for 3–5 minutes. Some white teas can be successfully steeped multiple times. It's worth remembering that large, loose leaves take up a lot of space, so it's best to use a container where they can expand freely.
Oolong – between green and black tea
Oolong, also known as turquoise tea, is a partially oxidized tea. The category of oolongs is extremely broad. The degree of oxidation, the method of shaping, and the possible roasting of the leaves can vary significantly. Therefore, two oolongs can taste so different that it's hard for someone new to this type of tea to believe they belong to the same category.
Lighter oolongs can be fresh, creamy, and intensely floral. More heavily oxidized or roasted ones can produce notes of ripe fruit, honey, wood, caramel, or roasted nuts. Particularly renowned oolongs come from the Chinese provinces of Fujian and Guangdong, as well as Taiwan.
How to brew oolong tea?
Many oolongs respond well to water temperatures around 85–95°C. They can be prepared using the Western method, using longer brewing times, but they also lend themselves well to repeated short brewing. The rolled leaves gradually unfold in the hot water, and the flavor of subsequent infusions may vary. Oolongs are among the teas that are particularly worth experimenting with temperature, number of leaves, and brewing time.
Pu-erh – a tea that matures
Pu-erh is a special category of tea originating from the Chinese province of Yunnan. Unlike typical black or green tea, its character may change after basic processing due to time and microbial activity. Pu-erh is sold in both loose leaf and pressed forms, such as discs, bricks, or other forms.
There are two main types: sheng pu-erh and shou pu-erh. Sheng, or raw pu-erh, can mature for many years. When young, it tends to be fresh, bold, and tart, but its profile gradually changes as it matures. Shou is produced using an accelerated microbial fermentation process. It typically has a dark brew and a deeper, milder flavor, which may include earthy, woody, or spicy notes.
How to brew pu-erh tea?
Pu-erh tea is typically brewed using water at a temperature of around 95–100°C. This type of tea is particularly suitable for repeated brewing, especially with larger amounts of leaves and short contact with water. For pressed tea, the appropriate portion of leaves is gently separated from the solid, taking care not to crush them excessively.
And where does Matcha fit into this classification?
Matcha isn't a separate category of tea, alongside green, black, or white tea. It's a type of powdered green tea. Traditional Japanese matcha is made from tencha—a tea produced from the leaves of shrubs shaded before harvesting. After appropriate processing, the leaves are ground very finely. Currently, matcha is also produced outside of Japan, including in China.
Matcha isn't brewed like regular loose-leaf tea. The powder is combined with water and thoroughly stirred, traditionally using a bamboo whisk. Chasen. This method consumes the entire ground leaf. Matcha is prepared using water at a temperature below boiling point—usually around 70–80°C.
One bush does not mean one flavor
The division of teas into black, green, white, oolong, and pu-erh is primarily a result of different production methods, not the existence of five entirely different plants. This is one of the most fascinating characteristics of tea. Camellia sinensis they can give you a fresh and herbal Sencha, a delicate Pai Mu Tan, a strong Assam, a floral oolong or a pu-erh matured over the years.
However, much more influences flavor than just the category itself. The region and altitude of cultivation, climate, variety, harvest date, leaf quality, and processing method also play a role. Therefore, the terms "green" or "black" are just the beginning of information about tea. Two teas belonging to the same category can differ more than we might expect.
How to choose a brewing method for tea?
The recommended brewing temperatures and times should be considered a starting point, not a hard and fast rule. It's best to first follow the recommendations of the specific tea manufacturer or importer. The general rule is simple: more delicate green and white teas typically require cooler water, while black teas and pu-erhs tolerate temperatures close to boiling. Oolongs fall somewhere in between, though due to the sheer diversity of this category, the range of suitable parameters is wide.
It's also worth remembering that good tea allows for experimentation. Changing the water temperature, the amount of dried leaves, or the steeping time can bring out different characteristics from the same leaves. Therefore, there's no single taste for black, green, or white tea. Each of these categories opens up a distinct world of aromas, and the production method is only the first clue to what we can expect from the tea.
