Guide to World Teas – Discover & Taste All Tea Varieties
- Devrim Karagoz
- Apr 10
- 5 min read
The story hidden in a cup of tea is beyond just a drink. Tea is the carrier of a thousands of years of adventure kneaded with soil, climate, culture and patience. In this article, we will examine the main categories of tea and the special varieties that represent each of them with their technical details. We will shed light on the scientific side of tea with its chemical structure, production process, processing methods and aroma profiles.
White tea is the least processed form of the Camellia sinensis plant. It is prepared by drying the collected buds and young leaves in the shade or at low temperatures without oxidation. This method preserves the enzymatic structure of the leaf almost intact. It is high in polyphenols and catechins and low in caffeine.
Silver Needle (Bai Hao Yin Zhen): Produced only from buds covered with hairs, this tea contains nearly 0% oxidation. Controlled water loss is achieved at low temperature during drying. Contains high levels of theanine and flavonoids. Water temperature should be kept around 70–75°C and brewed for 2–3 minutes. It has a high antioxidant effect with its floral aromas and soft texture.
White Peony (Bai Mu Dan): Consists of a bud and at least one leaf. Contains light oxidation (10–15%). Thus, it forms a bridge between white tea and green tea. Contains lutein, vitamin C and various volatile compounds. Can be brewed in 75–80°C water for 2–4 minutes. Refreshing with its light fruity taste profile.
Green tea is produced from leaves that are inactivated before the oxidation process begins. This inactivation is achieved by steaming (Japanese method) or pan roasting (Chinese method). It is high in catechin (especially EGCG), chlorophyll and vitamin C. Brewing should be done at 70–80°C for 1–2 minutes.
Gunpowder: It is processed by roasting in a pan, not steaming. Its tightly rolled form minimizes contact with oxygen. This extends its shelf life. Its mineral content is rich and its tannic structure is prominent. It is recommended to brew in 80°C water for 2–3 minutes.
Sencha: Japan's most consumed green tea. After harvest, the leaves are briefly shocked in steam (40-60 seconds), then rolled and dried. This process stops the enzymes in the leaf from working. It contains high levels of chlorophyll and amino acids. 1-1.5 minutes of brewing at 70-75°C is ideal.
Oolong teas are semi-fermented teas with oxidation levels ranging from 10% to 80%. The level of oxidation directly affects the color, aromatic profile and body of the tea. Polyphenol oxidation is triggered by the roll-and-bruising process. It is usually brewed in 90–95°C water for 3–5 minutes.
Milk Oolong: Originates from Taiwan. The oxidation rate is around 30–40%. Drying and short roasting process is applied. It is obtained from varieties that naturally carry a milky aroma or aroma can be added. Its creamy texture is supported by ingredients such as lactic acid esters and benzyl alcohol.
Black tea undergoes a full oxidation (100%) process. During this process, the polyphenols in the leaves are transformed into theaflavins and thearubigins by enzymes. These compounds give the tea its dark color, body and bitterness. It has a high caffeine content and a diverse antioxidant profile.
Orange Pekoe: The term Orange Pekoe does not actually refer to a type of tea, but rather to a class of leaf. While "Pekoe" is used for young, fuzzy leaves, the term "Orange" probably comes from the Dutch Royal House of Orange-Nassau. This class encompasses whole-leaf, high-quality black teas. Sri Lankan (Ceylon) teas are particularly prominent in this class. The processing process includes withering, rolling, oxidation and drying. During rolling, cell walls are broken down and enzymatic reactions begin. Orange Pekoe teas are generally prepared at 90–95°C with a brew time of 3–5 minutes. The flavor profile includes a soft body, malty undertones and a light tannic finish.
Assam: Assam tea is grown in the Brahmaputra Valley in northeastern India, in low altitude, hot and humid climate conditions. The assamica variety of Camellia sinensis is used. This variety is a large-leaved and highly productive species. Assam tea, especially when processed by the CTC (Crush, Tear, Curl) method, acquires a dense body and a strong character. High thearubigin levels occur as a result of polyphenol oxidation, which gives the tea its intense color and flavor. It is characterized by malt, slightly nutty and caramel undertones. It is recommended to brew in 95°C water for 4–5 minutes, suitable for drinking with milk. It is the basis of English breakfast teas.
Darjeeling First Flush: Darjeeling is located in the Himalayan foothills of West Bengal, India. Teas grown at higher altitudes (1000–2000 m) and in cooler climates grow slower, resulting in a more complex flavor profile. First flush refers to the first harvest of the year and is usually picked in late March or early April. It has the characteristics of both black and oolong teas, as it contains light oxidation (30–40%). The leaves are carefully processed, usually hand-picked, and minimal rolling is applied after withering. Floral, muscatel, almond, and bergamot-like tones are prominent. It is recommended to brew in 85–90°C water for 2–3 minutes. It offers an elegant and complex drink with low tannin content.
Earl Grey: Earl Grey is a black tea flavored with bergamot. Traditionally, Keemun, originating in China, or Assam and Ceylon-based black teas originating in India are used. Bergamot is a fruit belonging to the citrus family; its volatile oils (linalool, limonene, nerol) give the tea a fresh, aromatic scent. Some producers use natural essential oils for the bergamot flavor, while others prefer synthetic compounds. Earl Grey tea is brewed at 90–95°C for 3–4 minutes. The flavor of bergamot is directly proportional to the brewing time; the longer the brew, the more intense the aroma and bitterness. If served with lemon, the citrus harmony is emphasized.
Fermented teas (especially Pu'er) are obtained by aging with microbial activity. The leaves are left moist for a while before being pressed and go through the "sheng" (raw) or "shou" (ripened) processes. Post-fermentation occurs under the influence of microorganisms. The polyphenol structure, aromatic profile and digestive effect of the tea deepen over time.
Pu'er Cake (7 and 10 Years): It is usually made from the Camellia sinensis assamica variety. It is pressed in the form of a disk (beeng cha). As it ages, the humic and gallic acid content increases. Its earthy, woody and slightly sweet character deepens. Multiple infusions can be made with short brewings of 10–20 seconds in 100°C water.
Tea oxidation is a chemical process that begins with the breakdown of the cell walls of fresh tea leaves and involves the enzymatic conversion of catechins in the leaves into more complex polyphenols. During this process, polyphenols are converted into oxidative products such as theaflavins (light-colored, slightly bitter compounds) and thearubigins (dark-colored, full-bodied compounds). The duration and conditions of oxidation affect the color, flavor, aromatic profile, and caffeine content of the tea. This process is maximized in black tea, while oxidation is almost completely prevented in white and green teas. Oolong teas fall between these two extremes.
This chemical process determines not only the aesthetic but also the nutritional and aromatic aspects of the tea. The wisdom of the tea masters is measured by their ability to stop oxidation at the right point.
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