Tea Basics

1. Main types of tea (green, black, oolong, etc.)

Have you ever heard of Camellia sinensis? What if we simply called it the “tea plant”?

Most teas we drink today come from this same plant species. What makes them different is not the plant itself, but how the leaves are processed after harvesting. From one single plant, we get a wide range of flavors, aromas, and textures.

There are also a few exceptions, such as sobacha, which is made from roasted buckwheat rather than tea leaves. But in general, tea can be grouped into four main categories based on how it is processed.

GREEN TEA

Green tea is made by preventing oxidation shortly after harvest. This is usually done through steaming (common in Japan) or pan-friend (which is more used in China). The leaves are then rolled or shaped, and dried.

This minimal oxidation helps preserve the fresh, vegetal character of the leaves.

Some well-known Japanese green teas include sencha, kabusecha, genmaicha, and hojicha.

Matcha is also part of this category, BUT it is made differently. The leaves (called tencha) are shade-grown, steamed, dried, and then stone-ground into a fine powder.

Green tea is often associated with freshness, lightness, and a clean taste profile.

BLACK TEA

On the other hand, black tea is fully oxidized, which gives it a darker color and a stronger, more robust flavor profile. After harvesting, the leaves are withered, rolled, fully oxidized, and then dried.

In Japan, wakocha is one of the most popular black teas. It is less common than green tea but offers smooth, sometimes slightly sweet or malty notes depending on the production style.

Because of its full oxidation, black tea tends to feel more intense and warming compared to green tea.

OOLONG TEA

Oolong tea sits between green and black tea. It is partially oxidized, which creates a wide spectrum of flavors depending on the level of oxidation and processing techniques.

It can range from light and floral to deep and roasted. This makes it one of the most diverse tea categories in terms of taste experience.

WHITE TEA

White tea is the least processed of all. The leaves are simply withered and naturally dried with minimal handling. This gentle process preserves a delicate and subtle character.

White tea is often light, soft, and slightly sweet, with a very smooth profile.

How to differentiate tea types ?

The simplest way to understand tea categories is by looking at oxidation:

• Green tea: no oxidation

• Oolong tea: partial oxidation

• Black tea: full oxidation

• White tea: minimal processing

This single concept already helps you understand most of the differences between teas.

Now that you know the main types and how to differentiate them, let’s look at how to describe tea!

2. How to describe a tea

Knowing tea is one thing. Being able to describe it is another.

But you don’t need to be an expert to express what you taste. A few simple words are enough to describe a tea experience.

Here are some useful tasting descriptors:

• Umami: a savory, full-bodied sensation often found in Japanese green teas

• Sweetness: naturally smooth and pleasant notes

• Bitterness: stronger and more intense edge

• Roasted: warm and slightly toasted flavors

• Vegetal: fresh, green and plant-like character

• Astringency: a drying sensation on the palate

In Japanese tea culture, you may also encounter terms like “usucha” (meaning “light tea”, lighter and more common) and “koicha” (meaning “thick tea”, rich and intense). These describe not only flavor, but also texture and preparation style.

With just a few of these words, you can already start expressing your own tea experience in a meaningful way.

But now, is tea the same everywhere?

3. Regions and general characteristics

Japanese tea can taste very different depending on where it is grown. Climate, soil, and farming methods all influence the final character of the tea.

Let’s have a look at a few well-known tea-cultivator regions.

UJI (KYOTO)

Uji is one of the most famous tea-producing regions in Japan. Teas from this area are often refined and well-balanced, and it is especially known for high-quality matcha.

SHIZUOKA 

Shizuoka is the largest tea-producing region in Japan. Its teas are typically fresh, vegetal, and highly accessible, making them a common introduction to Japanese green tea.

KYUSHU

Kyushu teas tend to have more bold and expressive flavor profiles. They often show strong umami, refreshing astringency, and vibrant aromas. The volcanic oil and misty mountains environment contribute to their rich character.

You don’t need to remember all regions, just notice that origin influences taste.

Now that you understand the main type of tea, and how origin influences favor; the next step is to  explore how to prepare tea correctly and bring these concepts to life in your own cup.