Tea Classification: The Six Types and How They Differ

There are hundreds of teas, and the names are easy to get lost in. But once you grasp one simple idea, the whole picture comes together: it's all the same leaf, just processed differently.

At TeaCha we often hear: "Is oolong a green tea or a black tea?" This guide explains, without the snobbery, how tea is classified, which six types it splits into, and why "black" tea in China and in the West are two different things.

The Key Point: It's All One Leaf

Green, white, oolong, red, these are all leaves from a single plant, the tea bush (Camellia sinensis). What decides the type isn't the plant but the processing, above all the degree to which the leaf is oxidised. The more the leaf is oxidised, the darker and richer the tea.

Herbal "teas," on the other hand, like rooibos, chamomile and mint, aren't tea at all, they're herbal infusions. There's no tea leaf in them.

Green Tea

Barely oxidised. Right after picking, the leaf is "killed" with heat to stop oxidation. That's why green tea is fresh and light, with a grassy, floral taste. An example is Long Jing.

White Tea

Minimal processing: the leaf is simply withered and dried, with light oxidation. The result is a soft, delicate, slightly sweet tea. An example is Bai Hao Yin Zhen ("silver needles").

Yellow Tea

Similar to green, but with an extra "sealed yellowing" step (men huang) that removes the grassiness and makes the taste softer and rounder. It's the rarest type, hard to find even in China.

Oolong

Partly oxidised, from light to heavy, which makes it the widest type in character. Light oolongs are floral (Tieguanyin, Dan Cong); heavily oxidised and roasted ones are dark and rich (Da Hong Pao). It's the middle ground between green and red tea.

Red Tea

Fully oxidised. In the West it's called "black" tea. The taste is warm and sweet, with notes of honey, dried fruit, sometimes cocoa. An example is Dian Hong from Yunnan.

Hei Cha (Dark Tea)

This one stands apart: it isn't just oxidised but post-fermented, with the help of microorganisms. These teas are made for long storage and grow deeper with age. Liu Bao, Fu Zhuan and shu puer belong here.

Where Puer Fits

Puer is its own story. By processing, shu puer is closest to hei cha. But young sheng puer at first resembles green tea, and only slowly post-ferments over time. That's why puer is often set apart as its own category rather than filed strictly under one of the six types.

Black or Red

This is the classic beginner's confusion. What Europe calls "black tea" is what China calls red tea (hong cha). And Chinese "black tea" (hei cha) is the dark, post-fermented teas like puer. Different things under similar words.

Where to Start

• If you like freshness, start with green or white.
• If you want aroma and variety, that's the oolongs: from floral Tieguanyin to roasted Da Hong Pao.
• If you like warm, sweet flavours, red tea.
• If you're drawn to depth and aging, shu puer and hei cha.

FAQ

How many types of tea are there?
Classically six: green, white, yellow, oolong, red and hei cha. Puer is often set apart.

Is oolong a green or a black tea?
Neither. It's its own type, partly oxidised, between green and red.

How does "black" tea differ from "red" tea?
It's a question of names. Western "black" is Chinese red. Chinese "black" (hei cha) is dark, post-fermented tea.

Is herbal tea actually tea?
No. Rooibos, chamomile and mint are herbal infusions, with no tea leaf.

---

TeaCha is based in Riga and ships across the Baltics, to Latvia, Lithuania and Estonia.

Get to know every type in the catalogue: TeaCha catalogue