A Guide to Tea Types: Black, Green, White, Oolong, and Herbal

One Plant, Infinite Variety

Here's a fact that surprises many people: black tea, green tea, white tea, and oolong all come from the same plant — Camellia sinensis. What makes them different is how the leaves are processed after harvesting. Oxidation — the exposure of the leaf to air — is the key variable. The more oxidized the leaf, the darker and more robust the tea.

Herbal teas are a different category entirely — they're not made from Camellia sinensis at all, but from dried flowers, herbs, fruits, and spices. This guide covers all of them.

Black Tea

Black tea is fully oxidized — the leaves are withered, rolled, and exposed to air until they turn dark brown. The result is the boldest, most robust tea category, with the highest caffeine content among true teas.

Flavor profile: Malty, robust, sometimes earthy or brisk. Classic varieties include Assam (bold and malty, great with milk), Darjeeling (lighter, floral, often called the "Champagne of teas"), and Ceylon (bright and versatile).

Best brewed: 200–212°F (full boil or just below) for 3–5 minutes. Works beautifully with milk and sugar, or black.

Caffeine: 40–70mg per 8oz cup.

Green Tea

Green tea is minimally oxidized — the leaves are quickly heated after harvesting (steamed in Japan, pan-fired in China) to halt oxidation, preserving their green color and fresh character.

Flavor profile: Grassy, vegetal, sometimes sweet or nutty. Japanese green teas (sencha, matcha, gyokuro) tend to be more umami-rich and grassy; Chinese green teas (Dragon Well, Bi Luo Chun) are often nuttier and more delicate.

Best brewed: 160–180°F (never boiling — boiling water makes green tea bitter) for 1–3 minutes.

Caffeine: 20–45mg per 8oz cup.

White Tea

White tea is the least processed of all true teas — young leaves and buds are simply harvested and dried, with minimal handling. The name comes from the fine white hairs on the young buds.

Flavor profile: Delicate, subtle, and slightly sweet — floral, honeyed, and sometimes fruity. It's the most nuanced and gentle of the tea categories.

Best brewed: 160–185°F for 2–4 minutes. Use more leaf than you think you need — white tea is subtle and benefits from a generous amount.

Caffeine: 15–30mg per 8oz cup.

Oolong Tea

Oolong sits between green and black tea in oxidation level — anywhere from 15% to 85% oxidized, depending on the style. This makes it one of the most diverse and complex tea categories.

Flavor profile: Ranges from light and floral (lightly oxidized oolongs like Tie Guan Yin) to rich and roasted (heavily oxidized oolongs like Da Hong Pao). Many oolongs have a natural creaminess and a long, evolving finish.

Best brewed: 185–205°F for 2–5 minutes. Oolongs are particularly well-suited to multiple infusions — each steep reveals something new.

Caffeine: 30–50mg per 8oz cup.

Herbal Tea (Tisanes)

Technically not "tea" at all, herbal teas (or tisanes) are infusions made from dried herbs, flowers, fruits, spices, and roots. They're naturally caffeine-free, making them ideal for evenings or for those avoiding caffeine.

Popular varieties include chamomile (calming, floral), peppermint (refreshing, digestive), rooibos (earthy, sweet, South African), and hibiscus (tart, fruity, vibrant red color).

Our Loose-Leaf Tea

Our Coffee Time Tea is a handcrafted luxury loose-leaf tea — a sophisticated, carefully crafted blend designed to complement the coffee lover's palate. Whether you're a lifelong tea drinker or a coffee devotee curious about expanding your horizons, it's a beautiful place to start.

Explore our full collection and find your next favorite cup.