Tea Types Guide: Black, Green, Oolong, White & Herbal Explained

If you’ve ever stood in front of a tea aisle and felt lost, you’re not alone. There are dozens of names, and most of them belong to just five big families. Knowing what each family tastes like and how it’s processed helps you pick a brew that matches your mood or health goal.

Common Tea Categories and What Sets Them Apart

Black tea is the most oxidized of the group. The leaves turn dark during processing, giving a strong, robust flavor that can handle milk and sugar. Classic examples are Assam, Darjeeling (second flush), and Earl Grey. Because it’s fully oxidized, black tea has a higher caffeine kick than most others.

Green tea skips the oxidation step, so the leaves stay light and retain a fresh, vegetal taste. Japanese varieties like Sencha or Matcha have a slightly grassy note, while Chinese Longjing feels buttery. Green tea is praised for antioxidants, making it a popular choice for daily wellness.

Oolong tea lands in the middle. It’s partially oxidized, so you get a flavor that sits between black’s strength and green’s lightness. Some oolongs taste floral, others have a hint of fruit or even a buttery creaminess. Tieguanyin and Da Hong Pao are well‑known names.

White tea is the least processed. The buds are simply plucked and allowed to dry, preserving a delicate, slightly sweet profile. Because it’s so gentle, you’ll notice subtle honey or melon notes. Silver Needle and White Peony are the go‑to picks.

Herbal teas (or tisanes) aren’t made from Camellia sinensis at all. They’re infusions of herbs, fruits, or spices like chamomile, peppermint, rooibos, and hibiscus. Since they contain no tea leaves, they’re naturally caffeine‑free and can be enjoyed any time of day.

How to Choose and Brew the Right Tea for You

Pick a tea based on flavor, caffeine, and what you want out of the cup. If you need a morning boost, black or a strong green works best. For a calming afternoon, try white or a light herbal blend. When you’re experimenting, start with a small amount of leaves – about one teaspoon per cup – and adjust as you go.

Water temperature matters. Black tea likes boiling water (around 100°C), green tea prefers cooler water (70‑80°C) to avoid bitterness, and white tea does well at 85°C. Oolong can handle near‑boiling water, while herbal teas are fine with a full boil.

Steep time is another easy lever. Black tea: 3‑5 minutes; green tea: 2‑3 minutes; oolong: 3‑4 minutes; white tea: 4‑5 minutes; herbal teas: 5‑7 minutes. Taste early, then add a few seconds if you want more strength.

Don’t forget to rinse your tea leaves once before the first steep. Quickly pouring hot water over the leaves and discarding it removes dust and wakes up the flavors. This trick is especially useful for oolong and pu‑erh, but it works for any tea.

Finally, keep your tea fresh. Store loose leaves in an airtight container away from light, heat and strong smells. A simple tin or a dark glass jar does the job. The fresher the leaves, the brighter the aroma and the more health benefits you’ll get.

Now you have a quick map of the main tea families, how they differ, and how to brew them right. Next time you shop, you’ll know whether to reach for a bold black, a soothing herbal, or a bright green. Happy sipping!