Did you know that herbal blends are not scientifically classified as teas? Well, we beg to differ.
Drinking an herbal tea blend is just as satisfying as downing a cup of green tea.
Nonetheless, while we are over here challenging scientists on their definition of “tea”, read up on what is currently classified as tea.
Hint: there are five main tea categories, and they all come from the Camellia Sinensis plant.
Oolong tea typically has a darker color, similar to black tea, and a sharp, crisp aroma. This traditional Chinese tea is made from Camellia Sinensis leaves that have been halfway oxidized; varying levels of oxidation create a wide range of flavor options.
Green tea is famous for its light green color that has become synonymous with super-green drinks and matcha teas that pack a nutrient-filled punch. No oxidation is involved in preparing green tea for drinking-quality, so the leaves retain their hearty green color and the strength of their nutrients and minerals.
Black tea tastes the strongest and is the darkest of all five tea types. It acquires such a dark, rich color because- unlike green or oolong- the Camellia Sinensis leaves undergo full oxidation.
Pu-erh tea, traditionally made in the Yunnan Province of China, is a premium, luxury tea that is very different from the rest. The leaves that make this tea have been dried, rolled, and left to ferment for years, giving it a very distinct taste.
White tea has a beautiful, light, delicate, airy flavor that sometimes has a floral hint. The leaves of white tea get their pale color because they are not oxidized at all. In fact, great care is taken to prevent oxidation.
Which tea type is your favorite?