All types of tea: a comprehensive guide to varieties

Tea varieties: characteristics, properties and how to choose them

From green to black, white to oolong: a practical guide to choosing the tea that's right for you. 

The world of tea types is a complex discipline that combines botany, chemistry, agronomy and the art of tasting. The differences between varieties are not limited to appearance or taste, but depend on structural factors related to the cultivar, terroir, processing methods and infusion techniques. Here are the important things to know.

Green, black and white tea: the differences

All teas come from the same botanical species, Camellia sinensis, but the different treatment of the leaves after harvesting determines which of the main types of tea they belong to. Let's take a look at the various differences.

Green tea, with its fresh, vegetal bouquet, is obtained through a processing method that almost immediately stops oxidation. The leaves undergo a phase of thermal fixation using steam (in Japanese teas) or dry roasting (in Chinese teas), preserving the catechins and phenolic compounds that are most sensitive to air. The result is a beverage rich in bioactive molecules, particularly epigallocatechin gallate (EGCG), theanine and caffeine, with remarkable antioxidant and thermogenic properties.

The process leading to the production of black tea is different, as it undergoes complete enzymatic oxidation. After harvesting, the leaves are left to wither in controlled environments, then rolled and subjected to natural oxidation before final drying. During this phase, the polyphenols are transformed into theaflavins and thearubigins, which are responsible for the amber colour and full body of the beverage. Classic black tea is distinguished by its intensity, malty notes and tannic structure, which makes it persistent and stimulating.

White tea is the purest and least processed of all types of tea. It is obtained by harvesting only the youngest buds and leaves, which are left to wither naturally and then dried without further intervention. It is characterised by a delicate, slightly sweet and floral taste, with a low theine content and a smoothness that makes it one of the most sought-after teas in the world.

Each category meets different consumption needs and different times of the day: all our teas are evaluated according to these parameters to ensure a balanced organoleptic experience consistent with their botanical origin.

Oolong tea and yellow tea

Among the intermediate varieties of tea, two categories of particular technical interest stand out: oolong tea and yellow tea, which differ in terms of their processing and other aspects.

Oolong tea, also known as “blue-green tea”, is halfway between green tea and black tea, with a degree of oxidation ranging from 20% to 70%. The leaves are first withered in the sun, then gently rolled and left to oxidise partially. From a sensory point of view, oolong tea can have floral aromas, notes of orchid, honey or ripe fruit, while on the palate it is smooth, round and persistent.

Yellow tea is an absolute rarity in the world of fine teas. Originally from China, it is produced only in a few regions and in limited quantities. Its uniqueness lies in the “yellowing” phase, during which the leaves, after initial scalding, are left to ferment gently under damp cloths. From a chemical point of view, the brief oxidation allows the formation of aromatic terpene compounds that give the infusion a fruity aroma and a golden colour.

How to choose a good tea

A good tea comes from carefully controlled raw materials, harvested at specific times of the year and processed according to strict protocols. The first distinction concerns the origin: high-altitude plantations, subject to significant temperature variations and mineral soils, produce leaves that are richer in amino acids and essential oils. Spring harvests (first flush) produce fresh, floral teas, while autumn harvests (second flush) produce more structured infusions. The size of the leaves is also an indicator of quality: whole leaves better preserve volatile substances and resist oxidation.

Fine teas are often produced in micro-batches, where each step is controlled manually. The leaves must be bright, uniform and free of impurities. The dry aroma is also revealing: hints of cut grass or excessive smoke indicate defects in the fixing stage.

That's not all: each type of tea requires precise parameters for infusion, temperature and time:
• green tea requires 70–80 °C;
• black tea requires 90–95 °C;
• white tea prefers lower temperatures and shorter times;
• oolong tea and yellow tea prefer gradual handling, with multiple infusions.

It is highly recommended to use soft water with low mineral content to avoid interfering with the aroma. Proper infusion allows for the balanced extraction of polyphenols, theanine and caffeine, without excess tannins or bitterness.

The importance of storage should not be underestimated. What does this mean? Tea is hygroscopic and easily absorbs environmental odours, which is why it is best stored in airtight containers, away from light, heat and humidity.

The ideal storage is in a tin or dark glass jar, in a dry and temperate place. Poorly stored tea loses 50% of its aromatic properties in a few months, also compromising its health benefits.

In any case, an excellent flavoured tea to accompany your day is an idea worth considering, from breakfast to afternoon tea.

The most prized and rare varieties

The market for fine teas is dominated by limited productions, often linked to individual mountains or historic gardens. Among the best known are:

• Hong Pao, or “Great Red Robe”, a Chinese oolong tea that grows on the rocks of Wuyi and develops mineral and balsamic notes;
• Junshan Yinzhen, a rare yellow tea from Junshan Island, made only from silver buds;
• Anji Bai Cha, a Chinese green tea with pale leaves, harvested for only a few days a year.

India's Darjeeling First Flush and Yunnan Golden Tips are also considered international benchmarks for those seeking aromatic complexity and persistence. These teas embody the ultimate expression of terroir, just like single-varietal wines. Their profile reveals minerality, altitude and processing method.