A Guide to Tea Types, Their Origins, and Flavors

A Guide to Tea Types, Their Origins, and Flavors

Tea is an ancient beverage, rich in culture and variety. Understanding the origins of different tea types can make each mug even more enjoyable.

Black Tea

Origin: Primarily grown in India, Sri Lanka, and China, black tea is one of the most widely consumed types of tea.

Harvesting Process: The leaves are withered, rolled, and fully oxidized, which gives black tea its bold flavor and dark color.

Flavors: Bold, astringent, and malty with occasional fruity, spicy, or floral notes.

Try: Northwest Breakfast #1

Green Tea

Origin: Green tea originates from China and Japan, where it is one of the most popular and consumed teas.

Harvesting Process: The leaves are steamed (in Japanese green teas) or pan-fired (in Chinese green teas) to prevent oxidation, preserving their fresh, grassy taste.

Flavors: Light, vegetal, grassy, or floral with a hint of sweetness.

Try: Moroccan Mint #25

White Tea

Origin: A delicate tea primarily from China, white tea is made from the youngest leaves and buds of the Camellia sinensis plant.

Harvesting Process: Handpicked in early spring with minimal processing—only withering and drying—to maintain its natural flavors.

Flavors: Subtle, floral, and sweet with a smooth, refreshing profile.

Try: Silver Needles Yinzhen #68

Oolong Tea

Origin: Grown in China and Taiwan, oolong tea is partially oxidized, offering a flavor profile between green and black tea.

Harvesting Process: Leaves are withered, bruised, and semi-oxidized, creating a wide range of flavors depending on the oxidation level.

Flavors: Diverse, from floral and light to toasty, woody, and fruity.

Try: Velvet ‘Milk’ Oolong #107

Puer Tea

Origin: Puer tea hails from Yunnan, China, and is known for its rich, earthy flavors and aging process.

Harvesting Process: After picking, the leaves are either fermented (raw puer) or post-fermented (cooked puer), and the raw puer can age for many years.

Flavors: Earthy, deep, with notes of wood, leather, and sometimes chocolate or fruit.

Try: Ancient Puer #84

Yerba Maté & Guayusa Teas

Origin: Native to South America, yerba maté and guayusa are made from the leaves of Ilex paraguariensis and Ilex guayusa, respectively.

Harvesting Process: The leaves are dried or smoked to preserve their flavor.

Flavors: Earthy and grassy with subtle sweetness. Yerba maté is slightly bitter, while guayusa is smoother and less bitter.

Try: Yerba Mate #44