A Brief Guide to Teas

Tea vs. Herbal Infusion

“True” tea comes from the Camellia sinensis plant, whose leaves are processed to yield white, green, oolong, black, and pu-erh teas. By contrast, herbal infusions (“tisanes”) use other plants—mint, chamomile, hibiscus, rooibos, etc.—and contain no caffeine.

Main Types of Tea

White Tea

• Minimal processing and natural withering
• Light color and delicate, subtly sweet or floral aroma
• Popular varietals: Bai Hao Yin Zhen, Bai Mu Dan

Green Tea

• Brief heating (pan-firing or steaming) to halt oxidation
• Fresh vegetal notes, color ranges from pale green to yellow
• Popular varietals: Sencha, Matcha, Gunpowder

Oolong Tea

• Partially oxidized (8–80%)—somewhere between green and black teas
• Complex flavours: floral to toasty
• Popular varietals: Da Hong Pao, Milk Oolong

Black Tea

• Fully oxidized for robust, malty or fruity notes
• Dark infusion, often enjoyed with milk
• Popular varietals: Assam, Darjeeling, Ceylon, Earl Grey

Pu-erh Tea

• Fermented and aged—quality improves over years
• Earthy, mellow character
• Named after Pu-erh region of Yunnan, China

Caffeine Content

“Tea caffeine” varies by leaf grade, oxidation and leaf size: fine powders (e.g. Matcha) can deliver more caffeine than loosely rolled black teas.

Rooibos: A Naturally Caffeine-Free “Red Tea”

Made from the Aspalathus linearis plant of South Africa, rooibos (or red tea) has no caffeine but is rich in antioxidants and has a sweet, nutty flavour.

Brewing Tips

1. Water Temperature:
   • White & green: 70–80 °C
   • Oolong: 85–90 °C
   • Black & pu-erh: 95–100 °C
2. Steeping Time:
   • White: 2–3 min
   • Green: 2–3 min
   • Oolong: 3–5 min
   • Black: 3–5 min
   • Pu-erh: 3–5 min
3. Use a stainless-steel infuser or teapot to contain leaves.
4. For iced tea: brew at double strength, cool over ice, then chill.
5. Always start with freshly drawn, filtered water for the cleanest taste.