Tea
Time

Black Tea
Many people new to the world of tea are most familiar with black tea. Black teas tend to be relatively high in caffeine, with about half as much caffeine as a cup of coffee. They brew up a dark, coppery color, and usually have a stronger, more robust flavor than other types of tea.To produce black tea, tea leaves are harvested, wilted, and then lightly crushed. Some types of black tea, such as Irish Breakfast, are broken up into even smaller pieces using a method known as crush-tear-curl, or CTC. The tea leaves are then fully oxidized, which turns them a brownish-black color.Black tea is primarily produced in China and India. Other up-and-coming tea-producing countries that export black tea include Sri Lanka, Nepal, Vietnam, and Kenya.

Green Tea
Green tea is another type of tea made from the camellia sinensis plant. Green teas often brew up a light green or yellow color, and tend to have a lighter body and milder taste. They contain about half as much caffeine as black tea (about a quarter that of a cup of coffee.) Popular green teas include Gunpowder, Jasmine Yin Cloud, and Moroccan Mint. Green tea is harvested and then immediately either steamed or pan-fired in order to halt the oxidation process. Stopping oxidation soon after harvest is what gives green tea leaves their bright green color and their light, vegetal taste. The tea leaves are then rolled or pressed into their final shape and dried. Green tea is primarily produced in China and Japan.

Oolong Tea
Oolong is a partially oxidized tea, placing it somewhere in between black and green teas in terms of oxidation. Oolong teas can range from around 10-80% oxidation, and can brew up anywhere from a pale yellow to a rich amber cup of tea. Many oolongs can be re-infused many times, with subtle differences and nuances of flavor in each successive cup. Many types of oolong teas, such as Milk Oolong, are grown from special varietals of the tea plant cultivated for many years in order to impart unique flavors to the tea. Oolong teas are harvested, wilted, and then undergo partial oxidation. Oolong teas are primarily produced in China and Taiwan.

White Tea
White tea is a delicate, minimally processed tea. White tea has a light body and a mild flavor with a crisp, clean finish. White tea tends to be very low in caffeine, although some silver tip teas may be slightly higher in caffeine. Popular white teas include Bashan Silver Tip and White Peony. White tea is minimally processed before being dried and packaged. In some cases, as with silver tip and silver needle teas, white tea is harvested from the very first tips and buds of the tea plant, before they open to form full leaves. Other white teas, like White Peony, are harvested after the leaves unfurl and grow. In both cases, white teas experience minimal amounts of oxidation.White tea is primarily produced in China while some specialty white teas are also produced in counties like Nepal, Taiwan, and Sri Lanka.

Herbal Tea
Herbal teas are composed of a blend of different herbs and spices. In general, herbal teas contain no caffeine. There are a wide variety of different kinds of herbal teas, including both single-ingredient teas like Peppermint and Chamomile, as well as creative blends like Lavender Lullaby and Atomic Gold. Herbal teas are also sometimes called herbal infusions or tisanes. Popular herbal tea ingredients include peppermint, chamomile, hibiscus, ginger, lavender, and more. Herbal blends often have medicinal properties, and depending on the blend can be used to treat everything from sore throats to upset stomachs.

Matcha
Matcha is a type of powdered green tea popular in Japan. It can be consumed on its own when whisked with water, and can also be added to lattes, smoothies, and baked goods. Matcha has a smooth, rich flavor with notes of umami and just a hint of bitterness. Matcha is produced from special tea plants that are shaded for at least three weeks prior to harvest. The shading process increases the chlorophyll in the plants, which gives them a deep emerald green color. It also increases the caffeine and l-theanine present in the tea and contributes to the unique umami flavor of the tea. The leaves are steamed immediately after harvest in order to halt the oxidation process. When the leaves are shaped and dried like a typical green tea, they are known as Gyokuro. To make matcha, these leaves are stone-ground into a very fine powder.