Green, black, white and oolong tea: what is the difference
Green, black, white, oolong: they look like different drinks, but they all come from the same plant, Camellia sinensis. What makes the difference is what happens to the leaves after picking.
One plant, many processes
As soon as they are picked, the leaves start to oxidise, a little like a cut apple turning brown. Stopping or allowing this oxidation is what separates a green tea from a black tea. Herbal infusions contain no tea leaves at all: they are herbs, flowers and fruit from other plants.
Green tea
Oxidation is stopped straight away with heat: in China usually in a pan, in Japan with steam. The taste is fresh and vegetal, sometimes with notes of the sea or of chestnut. Brew it with water below boiling.
White tea
The least processed tea: buds and young leaves are only withered and dried. It tastes delicate and sweet, with notes of flowers and hay.
Oolong
Halfway between green and black: the leaves are partly oxidised. Some oolongs are light and floral, others darker and roasted, with notes of nuts. It suits several infusions very well.
Black tea
The leaves are fully oxidised. The result is an amber, full-bodied tea with malty, fruity or cocoa notes. It is the base of breakfast classics and pairs well with milk and spices.
Pu’er and fermented teas
Pu’er, from Yunnan, is left to mature, sometimes for years. It has an earthy, deep taste, very different from the others. A tea to try with curiosity.
Which one to choose
- To start the day: a black tea or a dark oolong.
- After lunch: a green tea or a light oolong.
- For a quiet moment: a white tea.
- If you want to avoid caffeine: a herbal infusion, which contains no tea leaves.
Where they come from
China and Japan are home to the best known green teas, from Long Jing to sencha. India is famous for the black teas of Assam and for Darjeeling, picked in the foothills of the Himalaya. Sri Lanka produces Ceylon tea, Taiwan is known for its oolongs.
As with wine, soil, altitude and harvest season change the result a great deal. The same type of tea can smell different from one year to the next.
Flavoured teas and blends
Many famous teas are blends or scented teas. Earl Grey is black tea with bergamot oil, jasmine tea is green tea rested with the flowers, and Gunpowder with mint is the base of Moroccan tea.
A flavoured tea is not necessarily of lower quality: what matters is the base leaf and how natural the flavouring is.
Whole or broken leaf
Whole leaves give a rounder cup and suit several infusions. Broken leaves release flavour and colour quickly, which is why they are used in breakfast blends drunk with milk. They are not better or worse: they serve different purposes.
How to taste them
- Try one tea at a time, without sugar or milk, to learn its taste.
- Smell the dry leaves, then the wet leaves after brewing: the aroma changes a lot.
- Taste two teas of the same type side by side: the differences show at once.