What Are The Differences Between Green Tea, Black Tea, White Tea and Oolong Tea

The chart below explains the main differences between the 4 main types of tea.

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White Tea: White tea is a kind of tea that has not undergone any oxidation (fermentation) process. When infused, white tea makes a pale yellow cup color and a delicate, fresh flavor.

Green Tea: The oxidation process is stopped after a minimal amount of oxidation by application of heat; either with steam, a traditional Japanese method; or by dry cooking in hot pans, the traditional Chinese method. Green tea is processed within one to two days of harvesting.

Oolong Tea: Mostly produced in China and Taiwan, in the degree of oxidation, oolong tea falls between green tea and black tea. The best Oolong has a nuanced flavor profile. It should be brewed strong and bitter, yet leave one's mouth with a faintly sweet aftertaste.

Black Tea: Black tea is a fully fermented (oxidized) tea. It is the most common form of tea in southern Asia (India, Pakistan, Bangladesh, Sri Lanka, etc.). Black tea is generally stronger in flavor and contains more caffeine than the more lightly oxidized teas. The characteristic flavors of black tea range from flowery to fruity, nutty and spicy.