Processing: Least processed, minimal oxidation and simple drying.
Flavour Profile: Delicate and subtle, light sweetness. Often with floral, melon, or honey notes.
Examples: Silver Needle, Bai Mu Dan.
Processing: Minimal oxidation, preserving the natural green colour.
Flavour Profile: Fresh, grassy, sometimes slightly astringent. Can have floral, vegetal, or nutty notes.
Examples: Sencha, Dragon Well, Matcha.
Processing: Partially oxidized, falling between green and black tea.
Flavour Profile: Wide range of flavours, from floral and creamy to toasty and fruity, influenced by oxidation.
Examples: Tie Guan Yin, Dong Ding, Phoenix Dan Cong.
Processing: Post-fermented tea, aged over time for unique flavours.
Flavour Profile: Earthy, rich, and complex. Can range from mellow and sweet to bold and smoky.
Examples: Sheng Pu-erh, Shou Pu-erh.
Processing: Unique “sealed yellowing” process after initial drying.
Flavour Profile: Similar to green tea but smoother, less astringent.
Examples: Junshan Yinzhen, Huoshan Huangya.
Ingredients: Infusions of herbs, fruits, flowers, or spices, not from Camellia Sinensis.
Flavour Profile: Varied and diverse, from fruity and sweet to floral or spicy.
Examples: Chamomile, Peppermint, Hibiscus.
Ingredients: Teas infused with additional flavours or scents, using flowers, fruits, or essential oils.
Flavour Profile: Varied, depending on added elements. Can range from floral and fruity to spicy or sweet.
Examples: Jasmine Green Tea, Earl Grey.
Ingredients: Fruit teas are often herbal blends featuring dried fruits, berries, and sometimes flowers or spices.
Flavour Profile: Naturally sweet and fruity, with a wide range of flavour options based on the included fruits.
Examples: Berry Bliss, Tropical Fruit Infusion.
Processing: Yerba Mate comes from the leaves of the Ilex paraguariensis plant and is typically dried and ground.
Flavour Profile: Earthy and robust with a slightly bitter undertone. Contains caffeine and offers a stimulating effect.
Examples: Traditional Yerba Mate, Flavored Mate Blends.
