An elevated yellow tea pot pouring tea into a yellow cup/saucer on a green background

Fifteen Essential Truths About Tea

Michele Lillie

Tea, a timeless beverage, has been cherished for centuries across cultures worldwide. Whether you're a seasoned tea connoisseur or just beginning your tea journey, understanding the fundamentals can enhance your appreciation and enjoyment. Here are 15 essential things to know about tea and links to more in-depth posts on most topics.

All true tea comes from the same plant – the Camellia Sinensis plant.



  • There are different varieties of the tea plant, and tea growers are constantly researching new varieties. However, they are all relatives of the same main plant.

  • This plant grows most abundantly in countries like China, India, Africa, Japan, and Taiwan.

  • Some varieties grow better in warmer climates at lower altitudes. Others tolerate colder temperatures and can flourish at higher altitudes. 
An upclose photo of green tea leaves growing on the tea plant

Terroir is extremely important in the quality and flavor of tea.



  • As Carl Hanson, a food and wine expert, explains, “It is terroir that gives value to a particular locality, setting it off from every other place and implying that a unique quality exists in that specific spot that cannot be reproduced anywhere else. Terroir is, in effect, the taste of the place.”

  • Terroir is part of why a black tea from India tastes differently than one from China. It is why a Japanese green tea has different qualities than one from China.
Five Chinese tea pluckers working in a green tea garden

Herbal and fruit teas are not true tea as they do not come from the Camellia Sinensis plant.



  • The more correct terms are Herbal Tisanes and Fruit Infusions.

  • We call them tea as we brew them the same as true tea, but there are differences in origin, flavor, body, brewing techniques and caffeine content.
Numerous different green, yellow and purple herbs lying on a woven surface

The main types of true tea are Black, Green, White, Oolong, Yellow and Dark Tea.



The processing steps that occur after the leaves are plucked determine what type of tea is made. The most significant part of that processing is the presence or absence of oxidation. There are two types of oxidation in tea processing. Traditional oxidation occurs when the enzymes within the tea leaves are exposed to the oxygen in the air. Non-enzymatic oxidation occurs due to a reaction between sugars and amino acids and does not require oxygen.

  • Black teas are considered fully oxidized.
  • Green teas are unoxidized.
  • Oolong teas are partially oxidized.
  • White teas undergo minimal to no oxidation.
  • Yellow teas undergo non-enzymatic oxidation.
  • Dark teas are fermented.
An Asian man standing on the side of numerous bamboo baskets full of tea leaves while he is moving the leaves around in one basket

The least-processed type of tea is White Tea.


  • After plucking the tea leaves, white tea is only dried and then packaged for sale.

  • None of the other tea processing steps are done to white tea
A white cup filled iwth white tea setting on a white sauce setting on a bed of tea leaves.

Oolong teas are all partially oxidized.


  • With oolong teas, there is a significant difference in color, aroma, and flavor between teas that undergo less oxidation and those that undergo more.

  • Light oolongs are less oxidized teas, anywhere between 8 and 30%. They are light in color and flavor but very aromatic.

  • Dark Oolongs are oxidized between 40 and 80%. They are darker in color, flavor, and aroma and often have a “toasty” quality.
Dark green rolled oolong tea leaves on a white background

Dark teas are the only truly “fermented” teas.


  • Although there are other varieties, Pu-erh is the most common dark tea.

  • There are different categories of pu-erh teas based on the process and length of fermentation.

  • These teas are very dark in color, earthy in flavor and incredibly smooth with no bitterness
A round compressed cake of dark puerh tea with a white label on top with Chinese writing on it.

All true tea contains caffeine, and knowing how much caffeine is in any tea is very complex.


  • The caffeine level in the tea leaves can vary based on many factors such as where the plant is grown, the season it is picked, where on the plant the tea leaf is located, the age of the tea leaf and the variety of the tea plant.

  • You can decrease the caffeine level in your cup by brewing with cooler water for a shorter time.

Most herbal or fruit tea is naturally caffeine-free.


  • Some exceptions are Yerba Mate, Guayusa, Yaupon Holy, Guarana and Cacao.

  • Those herbs do contain caffeine.
A vessel of yerba mate with a metal straw in it

To brew the most delicious cup of tea, pay attention to:

  • Amount of tea leaves used. The general recommendation is a rounded teaspoon of tea leaves for every six ounces of water. Due to the great variety in size of tea leaves, weighing them will give you a better cup.

  • Temperature of brewing water. Although exceptions exist, more delicate teas tend to do better with cooler water, while darker teas and fruit/herbal teas brew better in water close to boiling.

  • Brewing time. Green teas brew for the shortest time, whereas herbal/fruit teas brew for the longest.
A fine mesh tea infuser with the lid hovering above it and  2 mounds of tea to the right

All good quality loose-leaf tea can be re-brewed at least once, sometimes more.


  • Some teas do better with rebrewing with oolongs and puerh teas doing the best.
a white cup filled with brewed green tea leaves  setting on a brown wooden surface

Orange Pekoe is not a type of tea and contains no orange flavor.


  • It is a term that refers to the grade of tea based on the position of the tea leaf on the tea plant, the presence of buds and golden tips and the brokenness of the tea leaves.
An Asian woman in a blue/white sari holding wooden trays of tea of differing grades

Earl Grey is not a type of plain black tea.



  • Most Earl Grey tea is black, although it can be made with any type of tea.

  • Earl Grey is a tea flavored with bergamot, a citrus fruit grown mainly in Europe
A bundle of green bergamot fruit with a few green leaves on a light green backgrouind

Flavored teas get their flavor from essential oils.



  • All teas have unique flavor profiles based on the category of tea, origin, the elevation at which it was grown and how it is processed. No type of flavoring is added to these teas.

  • Flavored teas have had food-grade essential oils sprayed on the tea leaves. Although they might also have items such as dried flowers and fruits, they are more for visual appeal than added flavor.

  • Scented teas are made by placing the tea leaves near intensely fragranced items, such as jasmine blossoms or over wood fires, as with lapsang souchong tea.
White jasmine blossoms on a green jasmine plant.

Tea is edible both in the dry and liquid form and can be used in all sorts of culinary applications.


A dark cup of tea in a white cup on a blue/white saucer with cookies to the right and white blossoms to the left.

Tea is more than just a beverage; it's a journey through history, culture, and personal preference. Understanding these essential aspects can deepen your appreciation and discover new dimensions of this beloved drink. Whether you're savoring a delicate white tea or a robust black tea, each cup offers a unique experience waiting to be explored.


Feel free to share your tea experiences and discoveries in the comments. Happy sipping!

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