Back to Basics: Tea 101 – What Exactly Are You Sipping On?
Welcome, tea lovers and soon-to-be tea enthusiasts! We’re so excited to kick off our blog series, Back to Basics: Tea 101, where we’ll steep your minds in the wonderful world of loose leaf tea. Today, we’re unraveling the tea-rrific mystery of tea types—what they are, where they come from, and how they end up in your cup. Trust us, by the end of this series, you’ll be much more well versed and never look at your tea the same way again. 🫖
First Things First: The Common Denominator
Here’s the tea: all your favorite varieties—white, green, oolong, black, and pu-erh—hail from the same remarkable plant, Camellia sinensis. Yup, whether you’re sipping a grassy green or a bold black, it all starts with those humble leaves.
This subtropical/tropical evergreen plant is native to Asia, but today it grows in tea gardens across the globe. Like a fine wine, tea plants take their time to mature—5 to 7 years, to be precise—and some plants can produce tea for over a century. Every pound of finished tea starts as 4.5 pounds of freshly plucked leaves, roughly 2,000–3,000 tiny shoots. Think of that the next time you’re brewing a cup; you’re basically drinking patience and craftsmanship!
Oxidation: The Makeover Artist
What turns those fresh green leaves into the myriad tea types we adore? One word: oxidation. Think of it like what happens when you cut an apple, and it turns brown. This chemical reaction is what transforms leaves from green to golden, earthy brown, or dark black. Oxidation also unlocks the unique flavors and aromas of each tea.
Here’s the scoop on each tea type:
White Tea: The Barely-Touched Beauty
White tea is as close to nature as tea gets. It’s named for the silvery-white fuzz on its young buds and was historically grown in China’s Fujian province.
- Processing: The least processed of all teas, white tea is allowed to wilt naturally. The leaves are lightly bruised during harvest, encouraging mild oxidation.
- Flavor: Expect subtle aromas and gentle flavors with delicate floral and fruity notes.
- Did you know? White tea pairs perfectly with quiet mornings and light snacks. It’s a whisper of luxury in your cup.
- Good Life Teas to Try First: White Peach, White Blueberry, Silver Needles
Green Tea: The Emerald Jewel
Green tea stays true to its verdant roots. Originating in China and Japan, this tea is a staple for its fresh taste and health benefits.
- Processing: Oxidation is halted quickly using heat. In China, leaves are pan-fired, giving teas a nutty, smoky profile. Japan uses steam, creating a grassy, oceanic flavor.
- Flavor: Think vegetal, refreshing, and lively.
- Did you know? Green tea is a multitasker—it’s just as great iced as it is hot.
- Good Life Teas to Try First: Sencha Fuji, Citron Green, Gyokuro
Oolong Tea: The Drama Queen
Oolong tea is the diva of the tea world, thriving on its ability to be many things at once. It’s often referred to as the bridge between green and black teas.
- Processing: Semi-oxidized, ranging from 10% to 80%. Oolong teas can be rolled into balls or left in long twists.
- Flavor: Light oolongs are floral; mid-oxidized oolongs are fruity; dark oolongs are nutty and robust.
- Did you know? Oolong teas can be steeped multiple times, with each infusion revealing new layers of flavor.
- Good Life Teas to Try First: Pomegranate Oolong, Milk Oolong, Wuyi Rock
Black Tea: The Bold and the Beautiful
Black tea dominates the Western tea scene, known for its full-bodied and robust flavor.
- Processing: Fully oxidized, black tea leaves turn a deep, dark color.
- Flavor: Strong enough to handle milk and spices, black tea is the backbone of breakfast blends and chai.
- Did you know? Black tea holds a special place in history, serving as the base for the iconic British cuppa.
- Good Life Teas to Try First: English Breakfast, Cream of Earl Grey, Hot Cinnamon Spice
Pu-Erh Tea: The Aging Rockstar
Pu-erh tea, often called "dark tea," is a specialty tea prized for its aging process. Originating in the Pu-erh region of China, this tea matures like a fine cheese or wine.
- Processing: Leaves are allowed to ferment naturally over time. Traditional “uncooked” pu-erhs age for years, while “cooked” pu-erhs speed up the process with microbes.
- Flavor: Uncooked teas are earthy, spicy, and smooth; cooked teas are musty and rich.
- Did you know? Serious pu-erh enthusiasts will pay top dollar for vintage varieties.
- Good Life Teas to Try First: Scottish Caramel Pu-Erh, Pu-Erh Black Tea
One Plant, Infinite Possibilities
Isn’t it amazing how one plant can create such a variety of teas? Whether you’re drawn to the grassy freshness of green tea, the smooth complexity of oolong, or the bold richness of black tea, each type offers its own adventure. And the best part? You don’t have to choose a favorite—your tea journey can be as diverse as your mood.
Ready to Explore?
At Good Life Tea, we specialize in curating luxury loose leaf teas to elevate your tea experience. Ready to dive deeper? Check out some of our teas to start your journey:
Stay tuned for the next installment of Tea 101, where we’ll dive into how to brew the perfect cup. Until then, steep yourself in curiosity and enjoy your good life, one sip at a time. Happy sipping! - Kaytea :)