There is no drink as iconic as tea! Everyone has a favorite way to enjoy a hot mug of tea, from the classic British cuppa to a cozy green decoction. Or maybe you prefer an iced one? No matter how you take your tea, there’s much to learn about this popular beverage. Like how tea is made, and where it comes from?
Tea is made from the leaves of the Camellia sinensis plant, native to East and South Asia. The leaves are harvested and put through a drying process involving panning, rolling, or steaming. The leaves are then left to oxidize or ferment, depending on the type of tea desired.
Deeply steeped in history and culture, tea is more than just a delicious beverage; it’s an entire ritual. From the traditional Japanese tea ceremony to the robust flavors of British afternoon tea, the art of tea making and tasting has been celebrated for centuries. So let’s dive into the world of tea, and explore the different types, how it’s made, and where it comes from.
Where Does Tea Come from?

All types of tea are made from the leaves of a shrub called Camellia Sinensis.
This evergreen plant can grow into a tall tree in the wild but is usually kept pruned to a height of about three feet in tea plantations. This shrub is native to the mountain regions of Asia, including India, China, Japan, and Sri Lanka.
Legend says the Chinese Emperor Shen Nong discovered the drink when some tea leaves blew into his pot of boiling water. Shen Nong liked the drink so much he started cultivating the Camellia sinensis plant.
The Chinese kept tea a closely guarded secret for centuries before traders brought it to Europe and India in the 1600s.
Today, there are two main varietals of the Camellia sinensis plant: Camellia sinensis sinensis, which grows in China and Japan, and Camellia sinensis assamica, which is found mainly in India. The leaves from these two plant varieties are processed to create different types of tea.
What are the Basic Types of Tea?
There are five main types of tea created by various methods of processing the Camellia sinensis leaves. The main difference between all the types of tea is how much oxidation is allowed during the manufacturing process.
The oxidation process starts when leaves are plucked and keeps occurring until the process is stopped by heating the leaves.
Here’s a quick rundown of different types of tea and their oxidation levels:
Black Tea
Black tea is the most popular and widely available type of tea around the world. It’s the most heavily oxidized tea, which gives it a deep, full-bodied flavor and characteristic dark color.
To make black tea, the leaves are dried and rushed and then oxidized for several hours until the leaves turn dark brown or black.
Due to the robust flavor, black tea is often blended with spices, flowers, and fruit extracts to create exciting flavors. Some of the most popular blends are English Breakfast, Earl Grey, and Chai tea.
India and China are the biggest producers of black tea, although Sri Lanka, Nepal, and Kenya are also known for their unique blends. In general, Indian black tea is more robust and full-bodied, so it’s served in milk. While Chinese varieties are more mellow and best enjoyed without milk.
White Tea
White tea is a delicate, minimally oxidized tea made from unopened buds and young tea leaves. The only processing involved is slow drying to preserve the leaves.
You can find white tea in a range of subtle flavors, from light and grassy in the less oxidized version to nutty and woody in the slightly more oxidized version. White tea has a light, subtle flavor and is best enjoyed without milk or sugar.
Unlike other teas, white tea leaves (or buds) aren’t rolled or withered, so you get it in the form of full, long, curly leaves. It’s also a healthy variety, as it retains its natural antioxidants and nutrients.
Most white tea comes from Fujian province in China, although you can find some varieties from Sri Lanka and Taiwan. The most popular white teas include Silver Needle, White Peony, and Long Life Eyebrow.
Green Tea
Green tea is the least oxidized tea and is usually characterized by its green leaves and yellow-green infusion.
To keep the leaves green, the tea leaves are immediately steamed or pan-fired after they’re plucked. This stops the oxidation process and preserves the fresh flavor of the tea. The leaves are then rolled and pressed into small pellets.
Green tea is known for its light, grassy flavor, but it can vary depending on where it’s grown. It can also get astringency or bitter if brewed for too long. Green tea has a stronger flavor than white tea and is best enjoyed without additives.
It’s mainly processed in China and Japan. Chinese green teas are usually pan-fired and have a smoky flavor, while Japanese varieties are steamed and have a grassier taste. Some popular green teas include Dragon Well, Gunpowder, and Sencha.
A specific Japanese green tea called matcha is used in traditional tea ceremonies. It’s made from tea plants grown under shade for several weeks before harvest, which increases its flavor and nutrients.
Oolong Tea
Oolong or Wulong tea is a partially oxidized variety between black and green teas. But there are several types of oolong tea, ranging from lightly oxidized green oolongs to darkly oxidized black oolongs. And each is distinct in flavor, aroma, and appearance.
Oolong tea leaves are withered in the sun and then repeatedly bruised by tossing or shaking them. This encourages their enzymes to oxidize, which gives the tea its unique flavor. The oxidation process can last from hours to days and affects how it brews, ranging from light and sweet to dark and woody.
Oolong tea is mainly produced in China and Taiwan, with the latter being known for its high-mountain oolongs. Some popular varieties include Milk Oolong, Iron Goddess of Mercy, and Pheonix Tea.
Pu-erh Tea
Pu-erh tea is a fermented dark tea that’s been popular in China for centuries. It’s made from dried tea leaves that are aged for several months or years, during which time it undergoes a microbial fermentation process. This gives the tea an earthy, woody flavor and a deep, dark color.
There are two varieties of pu-erh tea—raw (sheng) and ripe (shou). Sheng pu-erh is typically made from sun-dried leaves that ferment naturally over time. As a result, it produces a wilder, earthy flavor.
Shou pu-erh, on the other hand, is aged more quickly through a wet piling process that speeds up oxidation. This produces a smooth but robust flavor that may not be to everyone’s taste.
Pu-erh tea is mainly produced in the Yunnan province of China and is often used in traditional Chinese medicine. Some popular varieties include Dark Aged Pu-erh, Aged Shou Pu-erh, and Fermented Red Tea.
Which Tea Variety Contains the Most Caffeine?

A cup of black tea typically contains the highest amount of caffeine at 40-120 mg per 8-ounce cup. Pu-erh comes second with around 30-100 mg of caffeine per cup, and green tea comes third with 20-75 mg of caffeine per cup.
Next on the list is Oolong tea, which contains around 50-75 mg of caffeine per cup, while white tea has at least 10-30 mg per cup.
However, contrary to popular belief, it’s not necessarily the oxidation level or the type of tea that determines caffeine levels.
Instead, the number of tea leaves and how long they were brewed determine the amount of caffeine in a cup. For example, black tea is brewed in boiling water for at least 4-5 minutes, so it has the highest caffeine content.
How is Flavored Tea Made?
Flavored teas are created by blending natural herbs, flowers, spices, fruits, and other ingredients with tea leaves. The flavors are infused by either fuming, mixing with essential oils, or steeping in syrup. There are thousands of possible combinations, and the only limit is the imagination of tea blenders.
But here we have three of the most classic flavored teas:
Earl Grey
A quintessential British tea, Earl Grey is a black tea flavored with bergamot oil. It is named after Charles Grey, 2nd Earl Grey, who is said to have been presented with the recipe by a Chinese tea master in the early 19th century.
To make Earl Grey tea, black tea leaves are dried and processed and then blended with bergamot oil towards the end of the process. Bergamot is a citrus fruit that looks like an orange but tastes more like lime. It gives the tea a slightly tangy, citrusy flavor, making it instantly recognizable.
Jasmine
Jasmine tea is made by infusing the jasmine scent into tea leaves following a long labor labor-intensive process.
To make the tea, jasmine buds are harvested in the early evening and then layered with steamed or pan-fried tea leaves overnight in a controlled environment.
The buds release their scent into the tea leaves, imbuing them with a delicate jasmine aroma. This process is repeated several times until the tea master decides that the flavor and aroma are just right.
Chai
Chai is a spicy, creamy tea that originated in India and has become popular worldwide. It’s made with black tea leaves blended with spices like cardamom, cinnamon, ginger, and cloves.
The spices can be added whole or ground up, depending on the recipe. This tea can also be brewed with milk and sugar to make a creamy, flavorful Chai latte.
What About Herbal Tea?

Herbal teas are not made from the Camellia sinensis tea plant, so technically, they are not ”true” teas. Instead, they are made from various herbs, fruits, or spices used for centuries to support health and wellness. Therefore, the correct term for these drinks is ”tisanes,” or herbal infusions.
The most popular herbal teas include chamomile, passion fruit, peppermint, hibiscus, yerba mate, ginger, and rooibos. These herbal infusions are caffeine-free and can be enjoyed hot or iced.