Types of tea: a guide to varieties, flavours and characteristics

Tea is an everyday companion, enjoyed at almost any time. Some of us begin the day with it over breakfast; others drink it with lunch or dinner, or during a break from work. It also belongs to moments of relaxation and gatherings with family and friends. But how much do we know about it? This article introduces popular types of tea, their origins, production, flavour and aroma.

The classic choice: black tea

Tea cultivation has deep roots in China. Today, black teas from India and Sri Lanka are especially familiar to many Western drinkers. Their full flavour pairs well with meals ranging from savoury dishes to desserts, and their caffeine can provide stimulation.

Despite the name, brewed black tea is commonly brown, copper or reddish in colour. Its adaptable character makes it a useful base for flavoured and fruit-containing blends.

Black tea has also been studied in relation to oral health, cardiovascular outcomes and alertness. That does not mean it treats headaches, prevents tooth decay or protects against heart attacks by itself.

Earl Grey — black tea with bergamot

Earl Grey shares many of the qualities of its black-tea base but has a distinctive flavour and aroma from bergamot, usually added as oil or flavouring, sometimes with peel.

Its fresh citrus character is the main reason to enjoy it. Claims about concentration, skin condition or immunity should not be confused with proven therapeutic effects from a cup.

A little history: the name is associated with British prime minister Charles Grey. One familiar story says that a Chinese mandarin gave him the tea, though accounts of its origin differ.

White tea — a delicate drink with a distinctive character

White tea is less widely consumed than black tea. Fine examples are made from carefully selected young buds and leaves, and some prized harvests have a short seasonal picking window. That can limit quantities and contribute to their special character.

The resulting drink is often pale yellow, with a delicate but recognisable flavour. White-tea compounds are studied for antioxidant and other biological activity, including effects relevant to inflammation and microbes. This is not proof that drinking it prevents cancer, rheumatic disease or cardiovascular illness.

Green tea — aromatic and widely valued

Like white and black tea, green tea comes from Camellia sinensis; differences in processing help create its character. Its liquor may range from pale yellow-green to deeper greenish shades, depending on the tea and preparation.

Green tea contains polyphenols with antioxidant activity. Research explores its relationship with concentration, relaxation, blood pressure, cholesterol and other outcomes, but it should not be presented as a guaranteed cancer-prevention drink.

Among the many green teas, Japanese sencha is a familiar favourite in Poland and beyond. It is often associated with fresh, grassy notes and a characteristic bitterness. China also produces an enormous variety of green teas.

Rooibos — a different kind of red infusion

Rooibos is sometimes called red tea, but it is not made from the tea plant. It comes from a South African shrub, and its leaves produce a distinctive infusion.

Unlike black, green and white teas, rooibos is naturally caffeine-free. It should not be confused with pu-erh, which is also called red tea in Poland and does contain caffeine.

Rooibos is valued for its flavour and studied for its plant compounds. Claims that it prevents diabetes or circulatory disease, or reliably strengthens immunity, go beyond what should be promised of an everyday drink.

Yerba mate — for those seeking extra stimulation

Like rooibos, yerba mate is often grouped with teas in everyday conversation but comes from another plant: Paraguayan holly. It has a strong, distinctive flavour and contains caffeine.

Some drinkers find it particularly stimulating, although whether it feels stronger than coffee depends on the serving and preparation. Its traditional brewing ritual is also distinctive.

While ordinary teas can be prepared in a cup with water at a suitable temperature, mate is traditionally served in a dedicated vessel made from a hollowed gourd, wood or metal. It is drunk through a filtered straw called a bombilla.

Tea in many forms: blends

Not every drink fits neatly into the classic tea categories. Blends can combine tea leaves with other ingredients, while some infusions contain no tea leaves at all.

• Herbal blends: combinations of herbs, sometimes with tea leaves. Their flavours and traditional uses vary. Relaxing or soothing descriptions should not be taken as proof that a blend “detoxifies” the body.
• Fruit blends: combinations containing dried fruit, either with a tea base or as a naturally tea-free infusion.

Which type would you like to try?

If this guide has inspired you to explore new flavours and aromas, visit our shop. Browse the range and find a tea or infusion that surprises your taste buds.