Tea. It’s one word, but it holds a world of flavours, traditions, and stories. For most people, tea is a quick bag dunked in hot water. But for those who dive deeper, tea becomes something extraordinary—a drink steeped in history, culture, and craftsmanship.

In this guide, we’ll simplify the preparation methods, as is often done outside East Asian tea-producing countries, to make it easy for anyone to get started. But if you’re ready to unlock the full range of flavours, try brewing with a gaiwan or kyusu. These traditional tools allow the tea to fully open up, offering an experience that’s truly transformative.

Let’s break down the main types of tea and how they differ, so you can unlock a whole new level of tea appreciation.

One Plant, Many Possibilities

All tea comes from the same plant: Camellia sinensis. Yes, whether it’s green, black, white, or wulong, they all start with this humble leaf. The difference lies in what happens after it’s picked—the magic of processing. Oxidation, drying, rolling, and firing shape each tea’s flavour, aroma, and character. Think of it as the art of tea-making, where every step influences what ends up in your cup.

Green Tea: Fresh and Vibrant

Green tea is the rockstar of freshness. It’s lightly processed to preserve its natural, grassy flavour. The leaves are quickly heated—steamed in Japan or pan-fired in China—to stop oxidation. This keeps the tea light, vibrant, and full of antioxidants.

• Flavour Profile: Fresh, vegetal, sometimes sweet, sometimes nutty.

• Famous Examples: Sencha, Matcha, Dragonwell (Longjing).

• How to Brew: Use cooler water (70–80°C) and steep for 1–2 minutes. Too hot, and it’ll turn bitter.

Black Tea: Bold and Complex

Black tea is fully oxidised, which gives it its deep colour and rich, robust flavours. It’s the most widely consumed tea in the world, thanks to its versatility and strength. Whether you drink it plain, with milk, or iced, black tea is a classic.

• Flavour Profile: Malty, earthy, or fruity, depending on the region.

• Famous Examples: Assam, Darjeeling, Earl Grey.

• How to Brew: Use near-boiling water (90–95°C) and steep for 3–5 minutes.

White Tea: Delicate and Pure

White tea is the least processed of all teas. The leaves are simply plucked and dried, preserving their natural flavours. It’s subtle and refined, perfect for those who appreciate quiet moments.

• Flavour Profile: Light, floral, with hints of sweetness.

• Famous Examples: Bai Hao Yin Zhen (Silver Needle), Bai Mu Dan (White Peony).

• How to Brew: Use cooler water (75–85°C) and steep for 3–5 minutes.

Wulong Tea: The Perfect Balance

Wulong (often spelled oolong) is the middle ground between green and black tea. Partially oxidised, it’s a world of its own, offering a spectrum of flavours depending on how it’s crafted. From light and floral to dark and roasted, wulong is all about balance.

• Flavour Profile: Floral, creamy, or toasty, with a rich complexity.

• Famous Examples: Tie Guan Yin (Iron Goddess), Da Hong Pao (Big Red Robe).

• How to Brew: Use water around 85–95°C and steep for 2–4 minutes.

Pu'er: Aged and Earthy

Pu'er tea is fermented and aged, often for years. It’s the fine wine of the tea world, gaining depth and character over time. This tea is deeply rooted in tradition and perfect for adventurous palates.

• Flavour Profile: Earthy, woody, sometimes smoky or sweet.

• Famous Examples: Sheng (Raw) Pu'er, Shou (Ripe) Pu'er.

• How to Brew: Use near-boiling water (95°C) and steep for 3–5 minutes.

To fully appreciate the complexity of pu'er and wulongs, try shorter infusions (start with 10-20 seconds and see what happens)—these teas evolve with each steep, and long brewing times can overwhelm their delicate balance of flavours.

Why Speciality Tea?

So, why choose speciality tea over the everyday bag? It’s about quality, flavour, and connection. Speciality tea is crafted with care, often by hand, and sourced from small farms where the focus is on flavour and sustainability—not mass production.

When you switch to loose-leaf tea, you’re saying yes to better taste, better quality, and a deeper connection to the origins of your cup. You’re drinking tea as it’s meant to be: an experience, not just a habit.

How to Get Started

• Start Simple: Begin with one type of tea that intrigues you.

• Invest in Quality: Look for loose-leaf tea from a trusted vendor. Avoid blends that mask the true flavour of the tea with additives.

• Experiment: Try different brewing temperatures and times. Tea isn’t one-size-fits-all—it’s personal.

Tea is a Journey

The beauty of tea is that it’s always inviting you to learn, explore, and savour. Start with the basics, discover what you love, and let your palate guide you.

Tea isn’t just a drink—it’s a craft, a culture, and a story. Take your time, enjoy the process, and see how a single leaf can open up a world of flavour. It’s not just about what’s in your cup; it’s about what’s behind it.

So, what’s your next cup going to be?