Different types of tea: you might think they come from different plants. But nothing could be further from the truth! White, green, yellow, “brown” and black tea all come from the same tea shrub: Camellia sinensis. More specifically, most teas come from varieties such as Camellia sinensis sinensis and Camellia sinensis assamica.
The difference between these teas is not in the shrub itself, but in what happens to the leaves after they are picked. This process is called oxidation — similar to how an apple turns brown after you cut it open. The more the leaves come into contact with oxygen and warmth, the darker and fuller the tea becomes.
The degree to which the tea leaves are oxidised also determines how best to prepare the tea. In this article, we’ll guide you through it, so you can get a better feel for your tea and brew even more delicious cups.
White Tea — the softest, lightest tea
White tea is the least processed type of tea. Only the youngest buds of the tea shrub are picked and carefully dried. Because the leaves are barely oxidised, their natural aromas remain almost completely intact.
The flavour is delicate and subtle: soft floral notes, light sweetness, sometimes almost honey-like. White tea is best brewed with water around 70–80°C so those refined notes are not lost. It is the perfect choice for anyone who enjoys a calm, elegant cup of tea.
- Pai Mu Tan (China)
- White Monkey (China)
- Snow Buds (China)
Green Tea — fresh, bright and lively
Green tea is heated immediately after picking to prevent oxidation. In Japan this is done with steam, while in China it is often done in a wok pan. This keeps the leaves bright green and gives the tea its fresh, lively flavour.
Green tea can be grassy and light, but also umami-rich and softly sweet, depending on its origin. It is a tea that benefits from careful brewing: water between 75–85°C is ideal. If you use boiling water, green tea quickly becomes bitter — something many beginning tea drinkers will recognise.
Oolong — the broad middle ground between green and black
Oolong is often called “the best of both worlds”, and for good reason. This tea is partially oxidised — more than green tea, less than black tea — which creates endless variation.
Light oolongs are fresh and floral, while darker varieties move towards caramel, honey, wood or roasted nuts. The leaves are carefully rolled, oxidised and heated again: a craft you can taste in the complexity of the tea. Oolong is best brewed between 85–95°C.
Many people who see “brown tea” in shops are actually referring to oolong — but brown tea is not an official term. Oolong is.
Not everyone enjoys green tea, and Formosa oolong from Taiwan leans more towards black tea than towards the flavour of a green oolong.
Black Tea — fully oxidised and full of flavour
Black tea is the most familiar type of tea in Europe. The leaves are fully oxidised and dry to a dark brown or black colour. This gives black tea a warm, robust flavour profile with notes of cacao, malt, honey or dried fruit.
Teas such as Darjeeling, Assam, Ceylon and Yunnan each have their own character, ranging from fresh and floral to deep and powerful. Black tea can handle high temperatures — 90–96°C — which makes it forgiving and accessible.
- Golden Garden (Ceylon)
- Nonaipara (India, Assam)
- Singell (India, Darjeeling)
Pu-erh — fermented tea with depth
Pu-erh is a unique fermented tea from the Chinese province of Yunnan. After drying, the tea undergoes a fermentation process that can last from months to years. This makes pu-erh soft, round, earthy and surprisingly smooth in flavour.
Pu-erh is often appreciated for its earthy character. It is an interesting choice for anyone who wants to try something different. Brew it with almost boiling water.
Yellow Tea — rare and subtle
Yellow tea is a lightly oxidised tea that receives an extra step between drying and heating. This step is called men huan (密焖), which can be translated as “sealed yellowing” or “covered sweating”.
It is a slow, artisanal technique that has almost disappeared because it requires a great deal of handwork and is mastered in only a few regions in China.
Because of its rare nature, we do not always have yellow tea in stock. But sometimes we do! So if you would like to try it, feel free to ask us.
Fun fact: Rooibos is not tea!
Although we all call it “rooibos tea”, rooibos is officially not tea. 'Real' tea always comes from the Camellia sinensis shrub — and rooibos grows on a completely different shrub in South Africa: Aspalathus linearis. That is why rooibos belongs to the category of infusions or tisanes, just like chamomile or mint.
It is still good of course! Check out our rooibos variants.
How do you choose the type of tea that suits you?
The colour of the tea already tells you a lot: the lighter the leaf, the softer the flavour; the darker the leaf, the fuller and stronger the tea. So think mainly about your own flavour preference:
- Do you like fresh, grassy, lighter flavours? Then white or green tea is your home base.
- Are you curious about nuance, layers and new aromas? Oolong is perfect to discover.
- Do you prefer your tea a little stronger? Choose black tea.
- Can you appreciate more earthy flavours? Then try pu-erh.
At Het Klaverblad, we are happy to help you smell, compare and find the right tea for you.
How much tea should you actually use?
We use the following guideline: 2 grams for one cup of tea, and 5 grams for a one-litre pot of tea. Of course, it is up to you to decide whether you prefer more or less tea per cup.
How long should you let your tea steep?
Instead of making just one cup of tea, try brewing your tea in a teapot. This gives the tea more time to release its flavour, allowing you to experience it even better.
The type of tea determines the water temperature
Every tea asks for its own approach. If you use water that is too hot for green or white tea, they can become sharp or bitter. If you use water that is too cool for black tea, the tea will taste too flat.
The basic rule is simple:
- Lightly oxidised tea → lower temperature
- Highly oxidised tea → higher temperature
And oolong? That sits right in between.
Finding your perfect cup of tea
Tastes differ. So the way someone else likes their tea does not necessarily mean it will work for you. Everyone has their own discovery journey.
The trick, just like with coffee, is to vary and experiment. Try playing with:
- the type of tea
- the water temperature
- the steeping time
- the amount of tea
Did you know that the hardness of your water can also make a big difference? And even the type of mug you drink your tea from?
So there are plenty of variables to adjust.
Discover your favourite type of tea at Het Klaverblad
With more than 150 types of tea — from pure oolongs to fruity infusions and traditional black teas — you will always find something new with us. And if you find it difficult to choose, we are happy to help you in the shop!
Would you like to learn more about brewing methods, oxidation or flavour profiles? Let us know and we’ll turn it into the next tea lesson.
