Types of Tea

There are six different primary types of tea. On this page, we’ll provide a brief description and a bit of information about each of these six types. Each type of tea will also have several links for you to explore, including how to prepare them properly (The correct temperatures, as well as serving rituals, etc.), where to get them from, reviews, and more.

Under each of the six types of tea, you’ll also find more information about their sub-types such as gunpowder green tea, matcha green tea, earl grey tea… you get the picture.

We’re always open to suggestions, and in the spirit of Tea Perspective, if you have any better ideas of how we could organize this page to make it more useful for you and our other readers, please get in touch and let us know – we’re always trying to do the best job we can to serve the tea community with nothing but useful and quality content (but sometimes we’re just here to entertain you, too.)

Types of Green Tea

Here are the different types of green tea that we currently have information about. If we’re missing any, please get in touch – especially if you’re willing to help fill in the blanks!

When tea leaves turn brown, it is due to oxidation. Green tea is unoxidized, so it stays green. After the green tea leaves are picked, they are heated which prevents the oxidation process from taking place, because the enzymes are destroyed by the heat, and it’s the enzymes that cause the leaves to change color. Green teas from China and from Japan will vary from one another due to their different processing techniques. Bi Lo Chun, Lung Ching and Gunpowder are all popular types of Chinese green tea. Matcha, Sencha and Gyokuru are popular types of Japanese green tea.

Matcha tea is becoming a lot more popular in the West lately because of it’s many benefits to our health and well-being. We go into great detail about all the benefits of green tea and matcha tea, just take a look at the links below!

Yellow Tea

Yellow tea leaves are rare. To prepare yellow tea, the oxidization process is stopped early, which keeps them with a bit of the green colour of green tea leaves, but not all of it.

If you’re looking for additional information about yellow tea, please follow the links below. All of the links will keep you here on TeaPerspective, so don’t be shy to look around.

White Tea

Of all the various types of tea, white tea is the least processed option available to you. So what’s involved in the processing of white tea? The leaves are picked, and then they’re dried. That’s all. They can be dried in the sun, or dried using other methods such as mechanically, using fans, and more. The camellia Sinensis plants which white tea is derived from are mostly grown in China.

Oolong Tea

Oolong tea is often produced in China. Unlike green tea, which is oxidized, and white tea which isn’t oxidized at all, oolong tea is somewhere in the middle, with different varieties being oxidized anywhere between 10-70%. Oolong teas offer a wide variety of tastes to explore, there’s no better time than right now to dive in and start your journey.

Below, you will find links to all of our resources about oolong tea, ranging from the many health benefits you will experience, as well as the correct way to prepare oolong tea. So whether you want to learn about how it can help improve your health, or how to prepare oolong tea, you’ll find it below.

Black Tea

When tea leaves become fully oxidized, you’re left with black tea. Black tea is very popular in America. Some popular types of black tea are Earl Grey, English Breakfast and Orange Pekoe.

Pu-erh Tea

Finally, we arrive at puerh tea. Among westerners, it’s probabally the least well-known type of tea, even less so than white tea. Are you familiar with the fermentation process of puerh tea? It’s the only tea that goes through this process. It ferments for anywhere from 3 months to 30 years, depending on whether it’s “raw” or “cooked”, the “raw” variety being the one that can ferment for up to 30 years. This tea is considered a delicacy, and the most aged types can be very expernsive on a per-glass basis. If you ever get a chance to try puerh tea, do just that! But beware, you might get hooked on the unquiet flavors as they dance on your pallet.

It goes without saying that we’ve only began to scratch the surface on the difference methods of processing tea, resulting in the various varieties outlined above. You can follow the links to learn more, if you’re interested.

Why not set a goal this year of trying to taste one of each of the six types of tea?