If you’re new to tea - especially loose tea - you might feel overwhelmed by the sheer variety. There are literally thousands of types, far more than what you’ll find on a grocery store shelf. We’ve broken down all the details into a series of easy-to-follow segments, so you can increase your tea knowledge and explore the many varieties tea has to offer.
Table of Contents
What is tea?
Tea is a beverage made from the leaves of the Camellia sinensis plant, which is native to East Asia. All traditional “true” teas come from this plant. The main categories are:
- White tea, the least processed, often light and delicate
- Green tea, heated to prevent oxidation, fresh and grassy to nutty
- Oolong tea, partially oxidized, floral to roasted and complex
- Black tea, fully oxidized, brisk, malty, or fruity
- Dark tea, post-fermented teas such as pu-erh, earthy and smooth
These styles are created by how the leaf is processed after harvest, not by different species. Oxidation, the same browning process you see in a cut apple, is a key driver of flavor.
Herbal tea and tisanes
Herbal tea, also called a tisane, is an infusion made from plants other than Camellia sinensis. Common examples include peppermint, chamomile, hibiscus, and blends of multiple botanicals. Most herbal teas are naturally caffeine free. A few popular exceptions include yerba mate and guayusa, which do contain caffeine. You might also see rooibos and honeybush grouped as their own herbal families.
Where does tea come from?
Camellia sinensis is an evergreen shrub that thrives in subtropical to tropical climates, prefers acidic soil, and can produce high quality leaves at higher elevations. There are two main cultivated varieties, Camellia sinensis var. sinensis and Camellia sinensis var. assamica, along with many local cultivars. Growers often propagate plants from cuttings of a mother plant, which helps ensure consistent flavor and yield.
Tea is grown on estates and by smallholder farmers. Plants are pruned into a flat “plucking table,” usually about waist height, which makes harvesting efficient and healthy for the plant. Like wine, the local environment, often called terroir, influences aroma and taste. Major tea regions include China, India, Japan, Sri Lanka, Taiwan, Nepal, Kenya, and Vietnam, each with distinct styles and traditions.
Want to dig deeper into terroir and origins? See our Intro to Growing Regions lesson.
How does tea get to me?
Tea seasonality depends on climate and region. In many places, spring brings some of the most prized harvests. You will often see the word “flush,” which refers to a wave of new growth and a picking season.
- First flush, the first major spring harvest, often bright and floral in places like Darjeeling
- Second flush, a later spring to early summer harvest, often fuller and fruitier
- Ongoing harvests, in tropical regions there can be multiple flushes throughout the year
Harvest focuses on tender growth, such as a bud alone or a bud with one or two young leaves. The standard “two leaves and a bud” is common for high quality tea.
- Handpicking, skilled workers select the best leaf sets with precision, essential for premium teas
- Mechanical harvesting, faster and cost effective, but less selective, typically used for larger-scale production
From leaf to cup, how tea is processed
Once picked, tea leaves are transformed through a sequence of steps. The exact combination and timing create each tea style:
- Withering, leaves lose moisture and concentrate flavor
- Bruising or rolling, breaks cell walls to start or guide oxidation
- Fixing or kill-green, quick heating to halt oxidation for green and some other styles
- Oxidation, controlled browning that develops flavor and color for oolong and black teas
- Shaping, rolling or curling to achieve the desired appearance
- Drying, stabilizes the tea for storage and transport
- Sorting and grading, separates leaf sizes for consistency
- Post-fermentation, for dark teas like pu-erh, microbial aging adds depth and smoothness
After processing, teas are packaged to protect freshness and shipped to retailers like The Whistling Kettle. We cup and evaluate lots, then select the batches that meet our standards for flavor, aroma, and value.
Dive into more detail in the next course at Tea University: Tea 102 - Tea Processing
Ready to start exploring?
- Try a curated sampler to compare styles side by side.
- Begin with approachable classics, for example, a smooth breakfast black, a nutty green, or a floral oolong.
- Add the right tools, a simple infuser or teapot makes loose leaf easy.