The Ultimate Guide to Teas: How They’re Made

Did you know that black, white, green, oolong, and pu-erh teas all come from the same plant? As different as these teas look and taste, they all begin with the leaves and buds of the tea plant, Camellia sinensis.

What transforms those leaves into different types of tea is when they’re harvested and what happens to them afterward. Tea makers may wither, roll, heat, dry, oxidize, or ferment the leaves to develop an incredible variety of colors, aromas, and flavors. Generally, the less oxidized a tea is, the lighter and more delicate it tastes. As oxidation increases, the tea becomes darker, fuller-bodied, and more robust.

Less oxidized teas generally retain more of their original catechins (plant antioxidants), while oxidation changes those compounds and creates the distinctive characteristics found in darker teas. Black tea also often contains more caffeine in the finished cup than green or white tea, although the leaves used and the way the tea is brewed can affect the actual amount.

Herbal teas are a separate category because they’re made from other plants, including herbs, flowers, roots, fruits, and spices. Keep reading to discover how each type of tea is made and what gives it its unique profile.

Key Takeaways

✔ Black, white, green, oolong, and pu-erh teas all come from the Camellia sinensis plant

✔ Differences in oxidation, heating, drying, rolling, and fermentation create each tea’s distinctive color and flavor

✔ Caffeine levels vary considerably based on the tea leaves, cultivar, harvest, serving size, and brewing method

✔ Herbal teas are made from plants other than Camellia sinensis and are more accurately called tisanes or herbal infusions

✔ Most herbal teas are naturally caffeine-free, although yerba mate, guayusa, yaupon and coffee leaf are important exceptions

White Tea

Of all the major tea types, white tea is one of the least processed. It is often made from tender young leaves and new growth buds from the tea plant, Camellia sinensis, although the leaves used vary among different styles of white tea. Traditionally, the leaves and buds are carefully withered and dried with very little rolling or handling. Exact methods can vary, and some producers may use light steaming or additional heat. This minimal processing creates white tea’s delicate character and helps it retain many of its naturally occurring catechins (plant antioxidants).

White tea is often considered a lightly caffeinated choice, although the actual amount can vary depending on the leaves used and how the tea is brewed. Its gentle flavor makes it a wonderful choice for a quiet afternoon moment, whether you enjoy it hot or iced.

Profile: Delicate, light, sweet, or floral

Our recommendations: Peach Apricot White Tea, Coconut Cream White Tea, and Orange Blossom White Tea.

Green Tea

Green tea is one of the most popular tea varieties because of its fresh flavor, moderate caffeine content, and high concentration of catechins. Shortly after harvesting, the Camellia sinensis leaves are heated—usually by steaming or pan-firing—to stop the oxidation process. The leaves are then rolled or shaped and dried. This minimal oxidation helps preserve their green color, fresh character, and naturally occurring plant antioxidants.

Green tea catechins, including EGCG, have been widely studied for their antioxidant properties and potential role in supporting long-term health. Research on green tea catechins continues to explore how these naturally occurring compounds interact with the body.

As you explore green tea, you’ll find many terrific styles, including Sencha, Matcha, Gunpowder, Chunmee, and Jasmine. Each has its own growing or processing method. For example, Matcha is made by grinding specially grown and processed green tea leaves into a fine powder, while jasmine green tea is scented with jasmine blossoms to create its characteristic floral aroma and flavor.

Profile: Vegetal, grassy, fresh, floral, toasty, or lightly sweet

Our recommendations: Gunpowder Green Tea, Matcha Green Tea Powder, Jasmine Green Tea with Flowers, and Blueberry Green Tea, 

Oolong Tea

Oolong tea is partially oxidized, placing it somewhere between green and black tea in the way it is processed. After harvesting, the leaves are withered and gently bruised or rolled to encourage oxidation. Once they reach the desired level, they are heated to stop the process and may also be roasted to develop additional flavor.

Oolong teas are made across a broad range of oxidation levels, often from approximately 10% to 85%. This creates an incredible variety of flavors. Lightly oxidized oolongs can be fresh, creamy, and floral, while more heavily oxidized or roasted varieties may be rich, fruity, nutty, or toasty. Like other true teas, oolong also contains caffeine and naturally occurring plant antioxidants.

The amount of caffeine varies depending on the leaves and how the tea is brewed. When choosing an oolong, look at its flavor description and brewing recommendations, since one oolong can taste completely different from another.

Profile: Floral, creamy, buttery, fruity, vegetal, honeyed, roasted, or toasty

Our recommendations: Se Chung Special Oolong Tea, Almond Oolong Tea, Cherry Marzipan Oolong Tea, and Blackberry Sage Oolong Tea.

Black Tea

Black tea, also known as red tea in China and some other parts of Asia because of the reddish color of the brewed tea, is allowed to oxidize fully. After the Camellia sinensis leaves are harvested, they are withered and rolled to break down their cell walls. This exposes the leaves’ natural enzymes to oxygen, allowing them to develop their darker color and bold, robust flavor. Once the desired level of oxidation is reached, the leaves are dried to stop the process.

Black tea is generally one of the more caffeinated types of tea, although the amount in your cup depends on the leaves used and how the tea is brewed. Because it is fully oxidized, black tea generally retains fewer of its original catechins than green or white tea. However, oxidation also creates other beneficial plant compounds, and black tea remains a wonderful source of antioxidants.

Profile: Robust, malty, citrusy, fruity, or nutty

Our recommendations: Golden Monkey Black Tea, English Breakfast Tea, Earl Grey Black Tea, and Blueberry Black Tea.

Note for the caffeine-averse: Rooibos tea is naturally caffeine-free and produces a rich, reddish cup. If you enjoy a full-bodied tea but want to avoid caffeine, rooibos is a wonderful alternative. It is prepared much like tea but is more forgiving if steeped longer, while black and green teas can quickly become bitter when oversteeped.

Pu-erh Tea

Pu-erh is a distinctive dark tea traditionally produced in Yunnan, China, and named after the city and surrounding region of Pu’er. Unlike black tea, which is primarily defined by oxidation, pu-erh continues to develop through microbial fermentation. It is often pressed into cakes, bricks, or nests for aging, although it is also available as loose-leaf tea.

There are two main styles of pu-erh. Raw, or sheng, pu-erh develops gradually through natural aging and may be stored for years or even decades. Ripe, or shou, pu-erh undergoes an accelerated fermentation process that creates its darker color and smooth, earthy flavor much sooner.

Pu-erh is generally made from the large-leaf varieties of Camellia sinensis traditionally grown in Yunnan. Depending on the tea, it may contain buds, young leaves, or more mature leaves. It is commonly enjoyed with dim sum and after rich meals, reflecting its long history of traditional use for supporting digestion.

Pu-erh contains caffeine, although the amount varies depending on the leaves, age, serving size, and brewing method. Like other true teas, it also naturally contains L-theanine, and many tea drinkers appreciate the smooth, steady feeling of alertness that pu-erh can provide.

Profile: Earthy, woodsy, smooth, rich, and full-bodied

Our recommendations: Pumpkin Spice Pu-erh Black Tea, Chocolate Macaroon Pu-erh Black Tea, Midnight Mocha Pu-erh Black Tea and Is It Coffee? Is It Tea? Black Tea.

Herbal Teas

Many people use the word “tea” for any beverage made by steeping plants in water. Technically, however, true teas—black, green, white, oolong, and pu-erh—all come from the Camellia sinensis plant. Herbal teas are made from other plants and are also known as tisanes or herbal infusions.

Herbal teas can be made from leaves, flowers, roots, bark, seeds, fruits, and spices. This enormous variety gives them a wonderful range of flavors and traditional benefits. Popular examples include chamomile flowers, peppermint leaves, hibiscus flowers, and rosehips.

Most herbal teas are naturally caffeine-free, but there are a few important exceptions. Yerba mate, guayusa, yaupon, and coffee leaf naturally contain caffeine, so it’s always a good idea to check the ingredients if you’re specifically looking for a caffeine-free tea.

Profile: Floral, fruity, minty, earthy, spicy, tart, or naturally sweet—the possibilities vary widely depending on the plants used

Our recommendations: Rooibos Tea, Honeybush Tea, Organic Peppermint Tea, Organic Chamomile Tea, and Deep Sleep Tea.

We hope this guide gave you a deeper look into the many incredible types of teas and how they’re made. 

Cheers, 

Herbalist Natalie 

Natalie Hajdu-Voakes is a consulting herbalist and the owner of The Herb Stop, with over 28 years of hands-on experience in crafting herbal remedies and promoting natural wellness.

*The statements in this article have not been evaluated by the Food and Drug Administration. These products and statements are not intended to diagnose, treat, cure or prevent disease. Consult your healthcare provider before use.