When asked, people describe tea as an emotion, a ritual that keeps them going, or fuel for the soul. Tea is all of these things and more- a history, a story, a culture. But what exactly is tea? The answer lies in a  single plant: Camellia Sinensis. The leaves of this plant, the tea plant, is all that we need to make any and every kind of tea that womankind can think of. For any beverage to be termed tea, it necessarily has to come from the tea plant. All true teas- black, green, white, oolong, yellow, and falap or pu-erh, come from this remarkable plant. The differences in taste, aroma, and appearance arise from variations in processing, oxidation, and cultivation methods.

Types of True Tea

1. Black Tea – Fully oxidized, bold, and rich, black tea offers deep flavors and a robust caffeine kick. It is enjoyed worldwide in different forms, from Assam’s malty strength to Darjeeling’s delicate muscatel notes.
2. Oolong Tea – A semi-oxidized tea that balances the depth of black tea with the freshness of green tea. Oolong offers complex flavors, ranging from floral and fruity to roasted and nutty.
3. Yellow Tea – A rare and lightly oxidized tea, yellow tea undergoes a unique slow-drying process that mellows its grassy notes, resulting in a smooth, slightly sweet flavor with a rich, velvety texture. It is highly prized for its delicate complexity and rarity.
4. Green Tea – Less oxidized than the above is green tea, relatively fresh green tea retains its vegetal, grassy notes. It is revered for its delicate flavors and health benefits.
5. White Tea – The least processed of all teas, white tea is delicate, minimally oxidized, and made from tender buds. Limited production, high production costs and its flavour profile make it a prized luxury.
6. Pu-er Tea – A fermented tea, aged over time to develop deep, earthy flavors. Pu-erh is often compressed into cakes and can be decades old, gaining value much like fine wine. Similarly,  Falap is a unique fermented tea from the North Eastern region of India. Falap is made by pan-roasting tea leaves like green tea before stuffing them into special bamboo tubes. These tubes are then aged and smoked over a fireplace for months or even years.

Herbal “Tea” is Not Tea

Many people refer to chamomile, peppermint, and rooibos as “tea,” but technically, these are herbal infusions or tisanes. Since they do not come from Camellia sinensis, they are not true teas, though they are widely enjoyed for their soothing and medicinal properties.

The Ritual of Tea

Tea is more than just a drink; it is a cultural expression. From Japanese tea ceremonies to India’s street-side chai to England’s refined afternoon tea, every region has its unique way of preparing and appreciating tea.

Why Quality Matters

The best teas are crafted with care, often hand-plucked, minimally processed, and sourced from regions with rich soil and ideal climates. When choosing tea, look for whole leaves rather than dust or fannings, as they retain the most nuanced flavors.

A Final Sip

Tea is a world of its own, rich in history, diverse in flavor, and deeply rooted in tradition. Whether you enjoy it strong and malty or light and floral, understanding what tea truly is will deepen your appreciation of every sip.