Understanding Tea Types - Black, Green, Oolong, White, Pu'er and Yellow Teas
All true tea comes from the same plant: Camellia sinensis. The difference between black, green, oolong, white, pu'er and yellow tea isn't the plant itself—it's how the leaves are processed after harvesting.
TEA COMPARISON CHART
| Type | Oxidation | Flavor Profile | Caffeine | Best For |
|---|---|---|---|---|
| Black Tea | 85-100% (Fully oxidized) | Malty, robust, honey, caramel | Moderate-High (40-70mg) | Morning energy, cold days |
| Green Tea | 0-5% (Unoxidized) | Vegetal, grassy, fresh, nutty | Low-Moderate (20-45mg) | Morning clarity, focus |
| Oolong Tea | 20-80% (Semi-oxidized) | Complex, floral, fruity, roasted | Moderate (30-50mg) | Afternoon ritual, relaxation |
| White Tea | 0-5% (Minimal) | Delicate, subtle, sweet | Low (15-30mg) | Gentle sipping, late day |
| Pu’er Tea | Oxidized + post-fermented | Earthy, deep, smooth, evolving | Low–Moderate* (20–40 mg) | After meals, grounding, evening |
| Yellow Tea | 5–10% (Light oxidation + sealed) | Smooth, mellow, lightly sweet | Low–Moderate (20–40 mg) | Balanced energy, sensitive digestion |
*Pu’er caffeine feels gentler due to fermentation and slow release, even when leaf material is strong.
THE ROLE OF OXIDATION
What Is Oxidation?
When tea leaves are plucked, enzymes within the leaf react with oxygen, causing chemical changes that darken color and alter flavor. This is oxidation.
GREEN TEA: FRESH & VEGETAL
Processing Method: Heated shortly after plucking (pan-firing or steaming) to stop oxidation. Preserves green color.
Good for: Clean energy, mental clarity, digestion
Best when: Morning to early afternoon
- Moderate caffeine with calming L-theanine
- Often supports digestion after meals
Perfect if you want: Alertness without jitters
Vibe: Focused, refreshed, clear-headed
BLACK TEA: ROBUST & MALTY
Processing Method: Fully oxidized. Leaves wither, roll, oxidize, and dry.
Good for: Strong energy, wakefulness, pairing with food
Best when: Morning or early afternoon
- Highest caffeine among traditional teas (besides matcha)
- Bold and warming
Perfect if you want: A coffee alternative
Vibe: Bold, energizing, comforting
OOLONG TEA: COMPLEX & LAYERED
Processing Method: Partial oxidation. Bruised and oxidized to specific levels (20-80%).
Good for: Sustained energy, metabolism, post-meal digestion
Best when: Late morning through afternoon
- Medium caffeine that releases gradually
- Especially good after eating
Perfect if you want: Long-lasting energy without a crash
Vibe: Steady, grounded, satisfying
PU’ER TEA: DEEP & EARTHY
Processing Method: Post-fermented. Leaves are oxidized, then naturally aged or carefully fermented over time.
Good for: Digestion, grounding energy, long sipping sessions
Best when: After meals or in the evening
- Lower perceived caffeine due to fermentation
- Smooth, rich, and evolving with each steep
Perfect if you want: A tea that settles the body and lingers
Vibe: Grounded, meditative, enduring
WHITE TEA: SOFT & DELICATE
Processing Method: Minimal processing. Young buds and leaves are gently withered and dried, with little to no oxidation.
Good for: Gentle energy, hydration, calm focus
Best when: Early morning or late afternoon
- Low caffeine and naturally smooth
- Easy on the stomach
Perfect if you want: A subtle lift without stimulation
Vibe: Light, soothing, effortless
YELLOW TEA: SMOOTH & REFINED
Processing Method: Lightly oxidized. Similar to green tea, with an added slow “sealing” step that mellows the leaves.
Good for: Balanced energy, sensitive digestion
Best when: Late morning or midday
- Gentle caffeine with a rounded finish
- Less grassy than green tea
Perfect if you want: Green tea benefits with extra smoothness
Vibe: Calm, polished, quietly complex