All true teas derive from the Camellia sinensis plant, with types distinguished primarily by processing methods that control oxidation levels, ranging from unoxidized white and green teas to fully oxidized black teas. The plant has main varieties like C. sinensis var. sinensis (small leaves, cold-tolerant, used for green and white teas) and C. sinensis var. assamica (large leaves, tropical, used for robust black teas), plus others such as var. cambodiensis, pubilimba, and waldenae.
Tea Plant Varieties (Camellia sinensis)
The core species yields six major tea categories—white, yellow, green, oolong (wu long), red (dark, including pu-erh), and black—all from leaf manipulation rather than different plants.
- C. sinensis var. sinensis: Small, delicate leaves; cold-resistant; dominant in China for green, white, and oolong teas.
- C. sinensis var. assamica: Large, robust leaves; thrives in warm, low-elevation areas like Assam, India; ideal for black teas like Assam and Ceylon.
- Other varieties: var. cambodiensis (Cambodia/Vietnam ancestor type), var. pubilimba (southern China), var. waldenae (Hong Kong/Guangxi).
Thousands of cultivars exist from these varieties, cultivated heavily in China, India, Japan, and Sri Lanka.
Processing Methods
Processing transforms fresh leaves through steps like withering (moisture loss), rolling (cell breakage for oxidation), oxidizing (enzymatic browning), and firing (heat to halt oxidation and dry). Oxidation level defines the type:
- White tea: Minimal processing; sun-withered, no rolling/oxidation; grades include Bai Hao Yin Zhen (buds only), Bai Mu Dan (bud + 2 leaves).
- Green tea: Heat-killed immediately (steaming, pan-firing, etc.) to prevent oxidation; sub-types: Chao Qing (stir-fry), Zheng Qing (steamed); examples: Long Jing, Gunpowder.
- Yellow tea: Like green but with "yellowing" (men hui: smothering for mild oxidation); sub-types by grade: Huang Ya Cha (buds), Huang Da Cha (leaves); e.g., Huo Shan Huang Ya.
- Oolong (wu long): Partial oxidation (10-70%); shaken/bruised, then fired; sub-regions: Min Bei (heavy roast), Min Nan (e.g., Tie Guan Yin), Chao Shan (heavy fermentation); varietals like Rou Gui.
- Black tea (Chinese "red tea"): Full oxidation after withering/rolling; strongest flavor; e.g., Darjeeling (uses sinensis var. at high elevation).
- Dark tea (pu-erh, shou hong): Microbial post-fermentation after firing; aged for depth.
| Tea Type | Oxidation Level | Key Processing Steps | Flavor Profile |
|---|---|---|---|
| White | None | Wither, dry | Delicate, sweet |
| Green | None | Heat-kill, roll lightly | Fresh, vegetal |
| Yellow | Minimal | Heat-kill + yellowing | Mellow, floral |
| Oolong | Partial | Wither, bruise/shake, partial oxidize, fire | Floral, creamy |
| Black | Full | Wither, roll, full oxidize, fire | Bold, brisk |
| Dark | Post-fermented | Fire, then age/microbial | Earthy, smooth |
Grading Systems
Grading reflects leaf quality, size, and picking standard (e.g., bud-only highest):
- White tea: Bai Hao Yin Zhen (highest, buds), down to Shou Mei (leaves).
- Green/yellow: By bud/leaf count or size (e.g., Huang Xiao Cha).
- Black tea: Often by size (e.g., Orange Pekoe: wire-like leaves; Dust: fines) or region-specific (e.g., Assam grades: BOP, GFOP).
Whole-leaf > broken > fannings > dust; higher grades yield nuanced brews.
Regional Tea Varieties
- China: Sinensis-dominant; greens (Long Jing), whites (Silver Needles), oolongs (Tie Guan Yin), yellows (Huo Shan Huang Ya), pu-erh.
- India: Assamica for black (Assam, Darjeeling—uses sinensis); high-elevation Darjeeling noted for muscatel notes.
- Japan/Sri Lanka: Greens (e.g., Sencha), Ceylon blacks.
- Other: Cambodian cambodiensis hybrids; Taiwan oolongs (e.g., Dong Ding).
Specialized Vocabulary for Tea Tasting and Evaluation
Tea evaluation uses sensory terms for aroma, flavor, mouthfeel, and liquor:
- Aroma: Floral (jasmine), fruity (berry), vegetal (grass), toasty (roast), earthy (pu-erh).
- Flavor: Brisk (astringent bite in blacks), mellow (smooth greens), umami (savory in high-grade greens), tannic (drying).
- Body/Mouthfeel: Light (greens), full (blacks), creamy (oolongs), astringent (over-steeped).
- Liquor: Brightness (lively color/clarity), coppery (black), pale gold (white).
- Other: Cha qi (energy/body feel), huigan (sweet aftertaste), kuding (bitter-to-sweet return).
Professional cupping assesses infusion strength, balance, and defects like "flat" (dull) or "harsh" (over-oxidized).