Discover the Main Tea Families

All teas come from the same plant, Camellia sinensis. What makes each tea different is how the leaves are processed after harvesting. The level of oxidation, the shaping techniques, and the traditions of each region create a wide world of flavours and experiences.

Green Tea — Fresh and Delicate

Green tea is the least oxidised type of tea, allowing the fresh character of the leaves to shine. It often offers flavours of grass, flowers, chestnuts, or sweetness, with a light and refreshing profile.

White Tea — Soft and Elegant

White tea is the most minimally processed, preserving the natural expression of the leaf. It is known for its gentle aromas, smooth texture, and subtle notes of flowers, honey, and fruit.

Oolong Tea — A World of Complexity

Oolong tea sits between green and black tea, with partial oxidation creating an extraordinary range of flavours. Some are light, floral, and creamy, while others are rich, roasted, and mineral.

Black Tea — Rich and Comforting

Known as red tea in China, black tea is fully oxidised, creating deeper flavours such as honey, dried fruit, malt, and spices.

Pu-erh Tea — Deep and Evolving

Pu-erh is a fermented tea that can develop complexity over time. It is often appreciated for its earthy, smooth, and layered character.

Each tea family offers a different way to experience Chinese tea. There is no single “best” tea — only the style that best matches your taste and curiosity.