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Article: Know Your Tea: Black, White, Green & Beyond

Know Your Tea: Black, White, Green & Beyond

Know Your Tea: Black, White, Green & Beyond

When it comes to tea, the menu can feel overwhelming — black, green, white, herbal, fruit… aren’t they all different plants? Actually, no. Here’s the first myth-buster:


🌱 There’s just one tea plant: Camellia sinensis.

Whether you’re sipping a brisk black or a delicate white, it all comes from the same leaves. The difference lies in how those leaves are picked and processed. Let’s break it down.



Black Tea: Bold & Brilliant

  • What it is: Fully oxidised leaves. This is what gives black tea its deep colour and robust flavour.

  • Famous faces: English Breakfast, Earl Grey, Assam, Darjeeling.

  • Flavour notes: Malty, brisk, sometimes floral or fruity depending on the region.

  • Fun fact: Black tea is the most widely drunk tea in the world — around 75% of all tea consumed globally.


Green Tea: Fresh & Vibrant

  • What it is: The leaves are heated quickly after picking to prevent oxidation. That’s why they stay green.

  • Famous faces: Sencha (Japan), Dragon Well (China), Matcha (the whisked powdered form).

  • Flavour notes: Grassy, nutty, vegetal — sometimes even a little seaweedy.

  • Fun fact: A cup of green tea has about half the caffeine of black tea, making it a gentler pick-me-up.


White Tea: Subtle & Delicate

  • What it is: The least processed tea. Young leaves and buds are simply picked and dried in the sun.

  • Famous faces: Silver Needle, White Peony.

  • Flavour notes: Soft, sweet, slightly floral.

  • Fun fact: Because it’s so lightly processed, white tea often contains more antioxidants than black or green.


Herbal “Tea”: Technically, Not Tea at All

  • What it is: Anything brewed from plants that isn’t Camellia sinensis. Think peppermint, chamomile, rooibos.

  • Flavour notes: Endless. From soothing and floral to zingy and spicy.

  • Fun fact: Since they’re naturally caffeine-free, herbal infusions are perfect for evening sipping.


Fruit Infusions: Tea’s Juicy Cousins

  • What it is: Dried fruits, peels, and petals blended together. No actual tea leaves required.

  • Flavour notes: Sweet, tart, refreshing — often with a hibiscus base for that deep red colour.

  • Fun fact: Fruit infusions are brilliant iced. Brew strong, chill, add ice — instant summer cooler.


Tea Nerd Corner: Oxidation 101

Think of oxidation as the tea world’s version of browning an apple. Cut an apple and it darkens; let tea leaves sit and they do the same. White tea = minimal oxidation. Green tea = stopped before it gets going. Black tea = fully oxidised. That single process is what gives you the whole spectrum.


Brew & Bloom’s Takeaway

  • All real tea = one plant.

  • Black, green, and white = different levels of oxidation.

  • Herbal and fruit blends = not technically “tea,” but still delicious.

  • The fun is in experimenting. Don’t lock yourself into one type — explore the whole spectrum.


Bottom line: From one humble leaf comes an entire world of flavour. Whether you’re after bold, brisk mornings or calming, caffeine-free nights, there’s a brew for every mood.

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